What kind of milk is used in fancy coffee? what kind of milk is used in pull-flower coffee?

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Each farm produces milk with different levels of fat, protein and sweetness. The actual quality of milk depends on what cows eat each day, on the environment in which they grow, and on how the milk is stored and handled after it is collected.

Which milk is suitable for making coffee, there is a scientific basis behind this. Some dairy cows produce milk with high protein, high sugar content, high fat content and smooth and sweet taste, but this high-quality milk produces less and costs more. Coffee shops with higher quality requirements will choose this high-priced fresh milk.

Why is some milk different from others?

Milk consists of three main components: protein, carbohydrates and fat. Protein makes up 3.3% of milk. Protein can be broken down into two elements: casein and serum protein.

Serum, or whey protein, contains nine essential amino acids that can coagulate or deteriorate when heated to high temperatures.

Casein forms "micelles"(micelles are surfactants dissolved in water and dispersed as single molecules at low concentrations or adsorbed on the surface of the solution to reduce surface tension). When milk is whipped with steam, interrupting micelle formation, casein molecules coat bubbles, protecting them from bursting and forming milk bubbles.

Different levels of protein in milk affect the durability of the latte's floral finish. Whole milk tends to have a fuller texture and thicker foam, whereas low-fat milk tends to produce larger bubbles when whipped.

Choose the right milk for your coffee

Therefore, when making milk coffee, it is better to choose milk with better foaming rate. When choosing milk, you can also choose according to its substance content:

--Milk with high carbohydrate content is sweeter after passing; milk with relatively high fat content is also more dense after passing.

For example, coffee beans used to make cappuccino are available in different roasting degrees: medium-light roast, medium-dark roast, deep roast, Italian roast, etc. The coffee beans roasted in light to medium depth have obvious acidity, short tail rhyme and not thick enough taste, so it is not suitable to choose milk with heavy milk flavor, and it is not advisable to beat the milk temperature too high, otherwise the milk flavor of milk coffee is too heavy, covering the taste of coffee, and fine bubbles will be produced due to the reaction between acidity and milk. Deep roast to Italian roast coffee can choose milk with heavier milk flavor and higher protein content to ensure the overall taste balance of milk coffee.

Milk coffee, as a drink suitable for the vast majority of customers, we need to understand the milk you are using, and carefully mix the ratio of coffee and milk, to know that a cup of smooth taste, taste layered latte, can definitely become a customer to become a repeat customer reasons.