The effect of milk on espresso? How to choose milk?

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What kind of espresso is good?

[part 1]

Let's first learn about the soul components of espresso!

Italian concentrated espresso, milk and milk foam.

[Italian concentration]

What's a good Espresso like?

If you see a thick reddish-brown layer of coffee grease on the surface, there are many tiny foams (crema) in it.

To extract good espresso, first, professional coffee machine. Second, good Italian coffee beans. Third, baristas should have excellent extraction skills.

Just like the editor cannot afford to buy an Italian machine at home, it is not rich enough to extract espresso oil with a mocha kettle. Of course, there are differences among different brands of mocha pots.

[milk]

Coffee and milk can be said to be the perfect pair.

Choosing different milk products can give the coffee a different flavor and enjoy the varied taste.

There are many kinds of milk that can be added to coffee, and the difference in fat content will also affect the taste of coffee.

Generally speaking, low-fat, skim and full-fat can be killed, but only whole milk will last longer and thicker, so the higher the fat and protein content, the better and more stable the foam.

[milk foam]

A good cup of milk foam is the key to making a good cup of espresso! The dense foam will make this cup of coffee sweeter and thicker.

Once I made coffee at home and concentrated and extracted it. I wanted to make milk foam with the electric milking machine I just bought, but I forgot to buy a battery! Can only choose to hit the milk foam manually, but the editor of this extremely unstable player milk foam is very bad, and finally can only be made into American style.

When milk foam is fused with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk highlight, and perfect fusion.

There are many factors that affect milk foam.

1. The temperature of milk

The most suitable temperature for the pre-milk should be about 4 ℃. The lower the initial temperature, the longer it takes to froth and beat the milk, the easier it is to operate.

two。 The temperature of the milk foam

Milk temperature 55 ℃-65 ℃ milk lactose will all be released, so no matter the sweetness, taste and nutrition are the best state, the temperature of the foam must not exceed 65 ℃

[part 2]

Next, let me introduce you to some common espresso.

There is a very common formula:

Espresso = a times concentrated + b times water + c times milk (coefficients b and c can be zero

The fat content and sweetness of different milk will have a great effect on coffee.

With high-quality milk such as full fat, milk coffee will be smoother.

Fresh milk tastes fuller in coffee

Those with slightly lower fat content will be lighter and feel like marshmallows.

Therefore, different kinds of milk behave differently in coffee. According to the characteristics of coffee beans and personal preferences, we make our own milk coffee.

-- END

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