What kind of milk is used to make coffee? Is it good to make coffee full-fat or nonfat?

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Friends who have drunk coffee all know that there is a kind of coffee called fancy coffee. Fancy coffee is made of concentrated coffee as the base and then added with whole milk. It tastes dense and mellow. This is also the favorite of many coffee lovers.

So in addition to whole milk can make milk coffee, skim milk can also make milk coffee? What is the difference between these two types of milk? What's the difference between the milk coffee you make?

Coffee industry in recent years rapid development of Beijing, Guangzhou and Shenzhen and other first-tier cities are mainly refrigerated milk, while in the central and western regions, often or normal-temperature milk. In terms of manufacturing process, normal temperature milk, also known as ultra-high temperature sterilized milk, instantly kills microorganisms in milk through extremely high temperature (above 132 ℃) and has a long shelf life. Refrigerated milk, also known as high-temperature (100~130 ℃) sterilized milk, can preserve the nutrients and pure taste of milk, and retain the original taste of milk. It is also often praised by coffee shops that pursue quality.

The general trend that can be seen is that more and more cafes have switched from using normal temperature milk to choosing refrigerated milk. There are many reasons, among which it is undeniable that there is an impact of consumption upgrading. The fresh and healthy characteristics of refrigerated milk meet the upgrading of consumption trends well, but the most important thing is that the taste, aroma, foam performance and so on of refrigerated milk greatly enhance the value of a cup of coffee.

Second, in the fine coffee industry, milk, as an important ingredient, has also begun to move towards the fine line. When we choose coffee beans, we pay attention to the origin of coffee beans, roasting and production forms, etc., and in the past year, milk flavor, milk and coffee beans with flavor and so on have gained higher attention. The author understands that some boutique cafes have begun to try to mix milk, and there are also boutique chain cafes offering consumers different flavors of milk for their choice.

The ultimate goal is to produce a cup of coffee that makes consumers more satisfied.

There is no difference between regular milk and organic milk in frothing. However, the study found that skim milk had three times the foam strength of whole milk, and homogenized milk was more likely to bubble than non-homogenized milk.

What is the difference in fat content? Why does non-homogenized milk (which collects cream at the top of the bottle) retain its microfoam structure better than homogenized milk?

When air is injected into milk, milk proteins (mainly casein) surround the bubbles, preventing them from fusing or breaking apart. This leads to the formation of microbubbles. Over time, microfoams degrade as gravity pulls their liquid coating off the bubble surface, making their outer walls thinner. These weakened microbubbles first become larger bubbles and then eventually disintegrate. So far, there is no difference between full-fat cream and skim milk, which have roughly the same protein content.

Why Coffee Milk Bubbles

The role of fat is more complex, and fat droplets destabilize foam because milk proteins are attracted to lipid molecules rather than bubbles (Huppertz, 2014). This means that we can judge that low-fat milk foam is more stable, on the other hand, higher fat content can help to initially form smaller bubbles (Oetjen et al. 2014, Munchow et al. 2015). My results are more consistent with the second explanation.

Homogenization breaks down fat globules into tiny droplets that are stabilized by the same milk proteins that keep microbubbles separated. The larger the total surface area of the droplet, the more protein absorbed and the less protein attached to the bubble (Huppertz, 2014). In this way, homogenized milk produces less stable foam, which is reflected in the results.

When it comes to milk used by the coffee industry, one product that cannot be bypassed is latte. Latte is a classic blend of Espresso and milk. Latte means fresh milk in Italian. It is fancy coffee in a thick, rich Espresso with equal or more milk added. With the warm flavor of milk, the original sweet and bitter coffee becomes soft, sweet and rich. At present, latte coffee is also a category with a high proportion of comprehensive products in cafes.

* Perfect latte = high quality espresso + high quality milk + good produce

Among all variables, milk was the most important factor affecting overall coffee taste and aesthetics.

The milk that the coffee industry needs must be the milk that can make a good latte, that is, the milk is required to stably produce fine and long-lasting high-quality milk foam, which is balanced with the espresso liquid to present the perfect flower art together.

Milk has three main components; protein, fat and carbohydrates.

Lactose is a carbohydrate in milk, an unstable structure composed of glucose and galactose. Two forms of lactose appear in this balanced mixture, α-lactose and β-lactose, due to rotation. Beta-lactose has a more stable structure and also has a higher sweetness. Milk proteins come from what we call Micelles. When you whiff the milk, the air bubbles injected will destroy the Micelles. The chemical molecules then coat the bubbles, protecting them from bursting, thus forming a foam.

Different protein content affects milk's ability to maintain foam. Milk with higher fat content lasts longer at room temperature, so whole milk has thicker foam than skim milk. In a certain range, protein and fat content have positive effects on foaming and foam stability, but the higher the ratio of protein and fat, the better. Generally, protein 3.2% and fat 3.6% tend to stabilize. Only the right balance of proportions can achieve the best foam and stability effect.

Free fatty acids had negative effects on foaming and foam stability. The less fresh the milk, the higher the microbial content, the higher the free fatty acid content, and the poorer the foaming ability and stability. The freshness of milk has an extremely important impact on a good cup of coffee, which is why we insist on strict control of milk collection standards and the root cause of cold chain transportation throughout the process.

Protein, fat and lactose mainly provide milk sensation, milk aroma and sweet sensation, while protein and fat are the main sources of milk thick taste. Through good breeding techniques and farm management experience, Weiquan selects raw milk with golden ratio, and produces high-quality chilled milk through modern factories, which is balanced in taste and easy to make into beverage base and fusion coffee.

From the above summary, suitable for coffee industry use of milk, need to have a balanced nutritional composition (protein, fat, lactose, free fatty acids), and espresso can be fully integrated, can play fine and lasting milk foam, and finally provide a perfect cup of coffee for the coffee shop.

It can be seen that the milk selection of milk coffee is the first choice for making fancy coffee, because the milk foam is dense, lasting and smooth, so it is the first choice. Considering that some coffee lovers have lactose intolerance, they can choose skim milk, but the taste will be slightly worse than whole milk.