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Black Sesame Latte

Black sesame latte, delicious milk flavor, roasted poppy smell, full coffee flavor, can't taste it anymore, try to brew... may become a favorite menu forever.

16 oz Black Sesame Latte

60 ml of coffee.

UHT Falcons Milk 30 ml.

Thickened. Falcon Extra 50 ml.

Sweet thickening. Falcons 40 ml.

1 teaspoon roasted poppy

22 oz Black Sesame Latte

75 ml of coffee.

UHT Falcons Milk 40 ml.

Thickened. Falcon Extra 70 ml.

Sweet thickening. Falcons 55 ml.

1.5 teaspoons roasted poppy

# Black Sesame Latte # Beverage Archive

# Thickened Extras Falcon Falcon

# Choose the right milk, choose the Falcon

6/11 Edited to

... Read moreหลายคนถามหลังบ้านว่า “ใช้นมฟอลคอนตัวไหน ทำยังไงให้รสนัวเหมือนร้าน” เลยขอมาเสริมทริคจากที่ลองชงลาเต้งาดำเองบ่อยๆ (เหมาะมากถ้าทำขายหรือทำดื่มที่บ้าน) 1) เลือกวัตถุดิบให้คุมรสได้ง่าย - นม UHT ฟอลคอน: ให้โทนนมชัด ดื่มง่าย ไม่กลบรสกาแฟ - ข้นจืด ฟอลคอนเอ็กซ์ตร้า: ตัวช่วยทำให้ “นัว” และเพิ่มบอดี้เครื่องดื่ม แบบที่ร้านกาแฟชอบใช้ - ข้นหวาน ฟอลคอน: เพิ่มความหวานและความหอมคาราเมลอ่อนๆ ช่วยบาลานซ์ความเข้มของกาแฟ - งาดำคั่ว/ครีมงาดำ (Black Sesame Paste): ถ้าอยากให้รสงาชัดขึ้นและเนื้อสัมผัสดี แนะนำครีมงาดำ จะละลายง่ายกว่าแบบผง 2) ทริค “งาดำไม่เป็นเม็ด” และไม่จมก้นแก้ว - ถ้าใช้งาดำคั่วบด/ผง: ละลายกับ “นมอุ่นเล็กน้อย” ก่อน (ไม่ต้องเดือด) แล้วค่อยเทรวมกับส่วนผสมอื่น จะเนียนกว่าใส่ลงแก้วทีเดียว - ถ้าใช้ครีมงาดำ: คนกับข้นจืดฟอลคอนเอ็กซ์ตร้าก่อน จะได้เนื้อครีมเข้ากันง่าย แล้วค่อยตามด้วยนม UHT และข้นหวาน - คนให้เข้ากันก่อนใส่น้ำแข็ง ช่วยลดการจับตัวเป็นก้อน 3) ปรับความเข้ม-หวานตามสไตล์ (ทำให้เหมือนร้าน) - ชอบเข้มกาแฟ: ใช้ช็อตเอสเปรสโซ่เข้มขึ้น หรือเพิ่มกาแฟอีกเล็กน้อย แต่คุมความหวานให้พอดี ไม่งั้นกลิ่นงาจะหาย - ชอบงาหอมมาก: เพิ่มงาดำทีละนิด (เช่น +0.5 ช้อนชา) แล้วชิมก่อน เพราะมากไปจะขมปลาย - ชอบหวานน้อย: ลดข้นหวานลง 10–15 ml. แล้วเพิ่มนม UHT ทดแทน จะยังนัวแต่หวานน้อย 4) แนวทางคำนวณต้นทุน (สำหรับทำขาย) จากที่จดสูตรไว้ เวลาใช้ นม UHT ฟอลคอน + ข้นจืดฟอลคอนเอ็กซ์ตร้า + ข้นหวานฟอลคอน ต้นทุนหลักจะอยู่ที่ “นม/ข้น” กับ “งาดำ” เลย แนะนำให้แยกคิด 2 ส่วน - ต้นทุนวัตถุดิบต่อแก้ว (นม+ข้น+กาแฟ+งา) - ต้นทุนบรรจุภัณฑ์ (แก้ว/ฝา/หลอด) แยกไว้อีกบรรทัด จะคุมกำไรชัดขึ้น ถ้าตั้งราคาขาย ลองดูว่าต้องการกำไรต่อแก้วเท่าไหร่ แล้วค่อยบวกค่าแรงและค่าเสียหาย (เช่น งาหก/นมเหลือ) 5) เสิร์ฟให้น่ากินขึ้น - โรยงาดำคั่วด้านบนอีกนิด หรือปาดครีมงาดำที่ขอบแก้ว จะดูพรีเมียม - ใช้น้ำแข็งก้อนใหญ่จะละลายช้ากว่า รสไม่จืดเร็ว ใครกำลังมองหาเมนูใหม่ๆ ที่ใช้ “นมฟอลคอน” แล้วทำให้รสนัวแบบคาเฟ่ ลาเต้งาดำเป็นตัวเลือกที่ทำซ้ำได้ง่ายมาก ลองชงตามสัดส่วน 16/22 ออนซ์ในโพสต์ แล้วค่อยปรับหวาน-เข้มให้เป็นสูตรประจำของตัวเองได้เลย

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