Coffee knowledge | the intimate relationship between milk and coffee

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I have heard that people who really like coffee will not like milk. Because of a mouthful of black coffee, the original natural flavor of beans can be felt most, and the existence of dairy products is a kind of interference to some extent. Having said that, milk and coffee are a dependent relationship in real life.

To use milk foam to make a three-dimensional shape, the bottom layer first slippery buckle the coffee surface, the principle is like laying the foundation. After that, the weight of the surface layer must be light, so the texture and density of the foam will be relatively rough.

Coffee and milk is a strong and gentle contrast, to blend with each other, not by either side to take the lead, is satisfactory. "for example, a good cup of cappuccino or caf é latte, milk foam, milk, coffee should be completely closely together in the first sip, and the degree of fineness of the foam is similar to the thick smoothness of whipped cream. If the foam is not dense enough, it will taste like air after the entrance, while the excessive foam will show a thick and dry state. " That's what Barista said.

"be sure to look at the texture of the milk body itself, is it thin or thick? The popularity of some Japanese high-fat brands is just a marketing gimmick. It's not bad, but it's not necessarily suitable for coffee. " Barista emphasizes very much. Therefore, for baristas to choose milk, the focus is on the ratio of fat to protein in milk. the concentration of fat is related to the difference between milk and creamy, while protein is when the air enters the milk, whether it can make a film close to the air, the taste is the second. In other words, making coffee with expensive Japanese 3.6 milk is not necessarily better than local fresh milk, because the overly thick, sweet and greasy milk overshadows the taste of coffee.

Don't be too superstitious about the fat degree advertised by the brand, and the high fat viscosity is also high in theory, so it may not be suitable for making milk foam.