Why did you choose 60 ℃ for latte foam? What is the foam temperature suitable for latte?

Yesterday we talked about the effect of temperature on milk bubbles, and found that even if the temperature of milk bubbles exceeds 70 ℃, even if not deliberately foaming, the bubbles will expand rapidly and continue to tumble, while if the temperature is too low, the bubbles will be thicker and defoaming faster; today, Qianjie Coffee would like to talk to you about how the taste of lattes will change when the foam temperature is different.

Qianjie Coffee chose three milk bubble temperatures to make lattes: 80 ℃, 60 ℃ and 40 ℃, using boutique espresso beans from Qianjie Coffee (roasting degree: medium and deep roasting; coffee beans: 100% Arabica Columbia 4: Brazil 6).

Concentrated substrate: Pegasus 900N bean mill grinding 2, weighing 20 grams of powder, the ratio of powder to water at 1:2, extraction for 25 seconds, extract 40 grams of concentration.

Milk: choose Weiji fresh milk with 3.8% fat content.

[80 ℃] Milk smells obvious, but it has obvious milky taste, the overall taste is light, the foam feeling is obvious; made of latte, it smells strong biscuit aroma and obvious scorched fragrance, the entrance taste is rough, there is obvious foam feeling, and it is placed for about ten minutes, it begins to appear light sour taste, and the overall sweet feeling of the latte is weak.

[60 ℃] the aroma and sweetness of milk are in the middle of two cups, and the whole is balanced, with dense milk bubbles; made of latte, it smells of nuts and caramel, and the entrance is smooth, because the taste of milk itself is not obvious, so it will not rob the taste of coffee, it will drink with the taste of cocoa, cream and caramel. After ten minutes, the state of milk bubbles is still relatively good, and the degree of fusion is relatively high.

[40 ℃] the aroma of milk is not obvious, but the entrance is obviously sweet; made of latte, it smells like the cold feeling just taken out of the refrigerator, and the entrance is obviously milk foam and milk stratification. It will have a nutty taste when it is cold; it will be defoaming after ten minutes.

From a comprehensive point of view of the three temperatures, 60 ℃ would be ideal, and then Qianjie Coffee tried to make milk coffee with milk bubbles at 50 ℃, 60 ℃ and 70 ℃. Because the difference between each temperature is not too big, Qianjie coffee chose to make cappuccino to observe the speed of its defoaming.

[70 ℃] the smell of milk is obvious. After making cappuccino, it has a bitter taste of coffee. After cooling, it feels like drinking tofu dregs, as well as some light fermented sour taste.

[60 ℃] both aroma and taste are well balanced, making cappuccino will not easily cover the taste of coffee, with obvious cocoa and nutty flavor in the mouth.

[50 ℃] either milk or cappuccino is weak in aroma, but it is sweet.

[summary]

Although it has been heard that the milk foam temperature is best between 50 ℃ and 70 ℃, but compared with several temperatures of Qianjie coffee, it is found that the sweetness is more obvious when the milk temperature is about 50 ℃, and the milk flavor is outstanding at 70 ℃, and the persistence of the milk foam is better; while the aroma and sweetness of 60 ℃ milk are in the middle.

Why does Qianjie coffee choose about 60 ℃ of milk when it is produced most of the time?

This is mainly because the milk of 70 ℃ is close to the critical point of milk deterioration, if it is not controlled, it will easily deteriorate, send it to 70 ℃, it will taste too hot and will begin to deteriorate after a little longer time; while 50 ℃ is relatively low, especially in winter, it is already cold when it is given to the guests, coupled with the fact that the sweet feeling of the milk is too strong and it is easy to mask the taste of coffee.

Which temperature do you choose for the milk foam? Qianjie Coffee suggests that you can decide according to the temperature and how you want to show the taste of this latte.

If the weather is cold, milk can choose a slightly higher temperature, so it is not easy to cool; if the weather is too hot, it is almost enough to send it to 50 ℃ ~ 60 ℃, which is exactly the temperature that can be drunk directly.

If you don't want to be overshadowed by milk over the taste of coffee, you can choose a milk foam of about 60 ℃, because at this time the milk foam is more balanced in taste and aroma, so it is not easy to rob the taste of coffee. And if you want to get a latte with obvious sweetness, you can choose to control the temperature of the milk foam at about 50 ℃. The milk foam at this temperature is obviously sweet, and making a milk coffee is not easy to be covered by the taste of coffee.