With milk
Yuenyeung
Hong Kong coffee cut with milk tea, in a ratio a government department actually wrote down.
- Ratio
- 3:7
A starting point - adjust to your beans.
Three to seven looks lopsided until you notice the tea half is itself a concentrate - ten minutes of steeping and several pulls through a cloth bag from a good height, which is an extraction step and not a flourish. The ratio is of the two finished drinks, not of their brewing water, and the milk tea carries its own parameters that sit outside a coffee book.
How to go about it
Brew Hong Kong milk tea: steep the blend near boiling for ten minutes or more, strain it through cloth, and finish it with evaporated milk.
Brew a strong, dark coffee. A mild one simply disappears into the tea.
Combine three parts of that coffee with seven parts of the milk tea.
Where these numbers come from
Hong Kong Leisure and Cultural Services Department and Common café practice.