What kind of milk do you use for milking? Does latte and milk taste good? the correct method and step skill of latte coffee

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When it comes to espresso, we all know that espresso is a mixture of espresso and milk, such as mocha, latte, cappuccino and so on, which are now served in front street coffee shops, but milk is not added directly. It's a process that we often call milking. Well, in this next article, Qianjie Coffee will come to popular science about the methods and steps of what kind of milk and latte to use in milk foam.

How do you make a latte?

Now we know that lattes are made up of espresso and milk. Among them, the hot latte needs to be added with beaten milk, which is a great test of the barista's ability to dispose of milk, so the production of hot latte is divided into three parts, the first part is to extract espresso, the second part is to dispense milk, and the third cloth powder is to mix the milk with espresso and draw flowers.

A bean used by the Qianjie coffee shop is made up of warm sun, 60% of the Shirley barrel coffee beans are mixed with 40% of the sun, and 20 grams of coffee powder and 40 grams of coffee liquid are extracted for 28 seconds through repeated debugging.

Milk mainly depends on the steam stick of the coffee machine to pour the right amount of milk into the milk tank. For example, the latte of Qianjie coffee can be poured into 280 ml of milk with a cup of 300 ml, because the milk expands after being filled with gas. Before starting to dispense the milk, turn on the steam switch slightly to spray the steam to drain the excess water from the steam stick, then submerge the steam head of the steam stick into the milk level and turn on the switch. Finally, the dried milk and extracted espresso are fused to make a cup of latte.

What do you do with the milk?

Qianjie Coffee mainly relies on the steam stick of the coffee machine to pour the right amount of milk into the milk tank. For example, the cup of Qianjie Coffee latte is 300 ml, which can be poured into 280 ml of milk, because the milk expands because it is filled with gas. Before starting to dispense the milk, turn on the steam switch slightly to spray the steam to drain the excess water from the steam stick, then submerge the steam head of the steam stick into the milk level and turn on the switch. Finally, mix the milk with the extracted espresso and pull flowers.

What is the degree of coffee laced milk?

According to Qianjie Coffee practice, milk foam can be said to be the most important factor, and the exquisite degree of milk foam directly leads to the stable time of milk foam. The finer the foam, the slower it decomposes. Dispense with milk foam can be divided into two stages, send and play, in which the rough milk foam has been sent to play delicate, specific operation can put the steam stick deep into the milk bubble layer, about the liquid surface of the 1cm, all steam holes are buried in the milk, through a direction of the whirlpool to beat the milk bubble to delicate, generally qualified milk bubble surface without coarse bubbles, showing reflective surface, good fluidity.

Of course, the temperature of milk will also affect the rate of decomposition (layer) of milk bubbles. The ideal temperature for milk is between 55 and 65 ℃. If it is below this temperature, the sweetness of milk will not be excited as much as possible. If it is higher than this temperature, it will cause too much protein denaturation. That is, it will speed up the decomposition of milk bubbles.

What kind of milk do you use for milking?

Then there is Qianjie Coffee, which is often asked by guests that the common question of making milk foam is what milk to use to beat milk foam. In general, Qianjie Coffee will recommend whole milk, so other milk can not be made into milk coffee. Or will the conditions for making milk coffee be improved?

First of all, you should know that milk is made up of three main ingredients: protein, carbohydrates and fat. Protein accounts for 3.3% of milk. Proteins can be broken down into two elements: casein and serum protein.

Serum, or whey protein, contains nine essential amino acids that coagulate or deteriorate when heated to high temperatures. On the other hand, casein forms a "micelle" (micelle means that the surfactant dissolves in water and is dispersed by a single molecule or adsorbed on the surface of the solution when its concentration is low, thus reducing the surface tension. When you steam the milk, it interrupts the formation of the micelle, and the casein molecules wrap around the bubbles, protecting them from breaking, thus forming milk bubbles.

The degree of protein contained in different kinds of milk affects the durability of the latte's surface decoration. Whole milk will have a richer taste and thicker bubbles, while low-fat milk is more likely to produce large bubbles.

Therefore, Qianjie Coffee will choose whole milk with better foaming rate when making milk coffee. Therefore, whether it is full-fat, low-fat or skim milk, can be used to make milk coffee, but the fat in these milk, protein content is different, the difficulty of making milk coffee is also different, of course, there are no small differences in taste. Because of the high fat and protein content of whole milk, the foam sent out is dense, long-lasting and tastes good, so it is the first choice, but other milk also has its own advantages, depending on how to choose in the face of different situations.

Ratio of milk to coffee in espresso

Qianjie Coffee also mentioned above that espresso is mainly made of milk and espresso. What is the ratio between them? It depends on which kind of espresso is made, such as latte and cappuccino, the proportion of milk coffee is different, such as latte is more milk, mocha is more coffee, cappuccino is more milk foam, the taste and practice of the three are different, but the ingredients are the same, then the front street coffee will teach you how to make hot latte.

The proportion of hot lattes

First of all, you need to extract an espresso. The espresso beans used in Qianjie Coffee are sunflower warm Italian beans.

How to extract espresso from Qianjie Coffee:

The front street uses the Pegasus E98 espresso machine. The extraction parameters are as follows:

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 12g (single espresso) 20g (double espresso)

Extraction concentration: 20ml (single part) 40ml (double part)

The hot latte in Qianjie uses double espresso. After extraction, the flavor of coffee beans is as follows: obvious acidity, light berry aroma, strong aroma of wine and chocolate, and comfortable aftertaste.

Milk: full-fat fresh milk (Weiji fresh milk used in front street)

Milk temperature: 50-60 degrees Celsius (too low temperature can not stimulate the development of lactose in milk, too high temperature will destroy the protein in milk and turn it into dregs)

Foam thickness: 1 cm (thinner than 1 cm is made from Australian white coffee, and cappuccino coffee is made from 1 cm thicker foam)

Qianjie recommends that the ratio of brown milk to latte coffee is 1 260ml 6.5pm 40ml espresso: hot milk. Combine milk and espresso in a circle to get a hot latte. When fresh milk is heated, the sweet molecules of lactose are better released. When mixed with espresso, the whole latte has its own sweet taste of milk and does not steal the limelight of espresso. On the contrary, it can better reflect the flavor of espresso against the background of milk. The hot latte in Qianjie is characterized by the aroma of whisky, the milkshake sweetness of lactose and the acidity of coffee, and the finish of hazelnut.

The above is the relevant knowledge about how to make milk foam and how to make latte in Qianjie Coffee, hoping to help coffee lovers who want to know relevant knowledge, so that they can have some theoretical knowledge when making espresso in the future.

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