Lattes according to Kelly
Kelly Doody is out and about and her latte is always with her. I was eager to find out what makes a good latte for her. She claims it’s all in 5 little tips and tricks. Here they are.
While not every devoted coffee drinker on the planet will tell you they prefer a creamy cappuccino or a delicious latte in place of a plain ol’ cup of coffee, I’m the kind of girl who will take an au lait over a black any day of the week.
While cost, time constraints and the constant shortage of milk in my fridge are but a few things that keep me from enjoying as many lattes as I’d like per month, when I do indulge, there are a handful of things a good one requires in order to please my picky palate.
In no particular order, my Top 5 must-haves for any espresso-based milky beverage:
- A great roast. When it comes to comparing one espresso bean with another, there’s no arguing that some are fresh-roasted winners. Pick the right bean, like Van Houtte’s Bold & Woodsy Espresso Superiore, and you’re well on your way to the perfect latte.
- The right grind. In misguided attempts to squeeze a little more flavour out of my espresso beans, I admit to occasionally ignoring the instructions and opting for far too fine a setting on my grinder. But make no mistake – too fine a grind can taste like brine.
- A quality cup. It may seem trivial, but the right cup – or take-out mug, for that matter – can make all the difference in the land of latte enjoyment. Much like writing with a really good pen, when it fits your grip (and your lips) just right, it just feels (and tastes) that much more fulfilling.
- Perfectly steamed milk. I’ve never understood those who order their latte extra hot, because let’s be honest – not all baristas are built the same, and some come highly-skilled at scalding milk. And nothing burns my bean more than paying $5 for a latte, only to have it taste like burnt cream. I’ll take it regular temperature, thank you very much, and easy on the over-steaming.
- Just a touch of foam. In the land of love and lattes, a gently foamed, not frothed, top layer is like the whipped cream on your chocolate milkshake. When done just right, it makes for the perfect pre-sip treat that can’t be beat.