What kind of milk would you like for fancy coffee? How does the coffee maker make milk foam? what kind of milk do you use?

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Fancy coffee is made from milk mixed with espresso. it tastes smooth and smooth, and it is a favorite of many coffee people. But do you know the requirements of the milk used in coffee? Milk is divided into full-fat, bottom, skim milk, how to choose these milk?

Whole milk is the first choice in cafes, so other milk can not be made into milk coffee, or will the conditions for making milk coffee be improved? Today, let's learn how to choose milk in milk coffee.

Milk consists 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.

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, to make milk coffee, it is better to choose milk with better foaming rate. When choosing milk, you can also choose according to its material content and personality:

Milk with high carbohydrate content has a higher sweetness, while milk with relatively high milk fat content makes milk bubbles denser.

For example, coffee beans used to make milk coffee also have different roasting degrees: medium and shallow roasting, medium and deep roasting, deep roasting, Italian roasting and so on. The medium-shallow to medium-deep roasted coffee beans have obvious acidity, short tail rhyme and not thick taste, so it is not suitable to choose milk with heavy milk flavor, and it is not suitable to beat the milk temperature too high, otherwise the milk taste of milk coffee is too strong, masking the taste of coffee, and fine bubbles will be produced due to the combination of acidity and milk. The coffee baked deeply to Italian style can choose the milk with heavier milk flavor and higher protein content to ensure the overall taste balance of the milk coffee.

First of all, let's make milk foam. Many products in Italian fancy coffee need milk foam, such as cappuccino and macchiato, and now the art of pulling flowers is popular, making a cup of milk coffee is also a necessary appearance. Therefore, whether milk is suitable for milk foam is really a question that must be considered.

The principle of foam formation is relatively simple. We use the steam tube of the espresso machine to inject hot air into the milk, heat the whey protein in the milk and unfold, and then gather into a film to wrap the air to form a gas. To get rid of milk foam is to beat milk and air evenly together.

Milk foam will disappear after a few minutes, unlike egg whites, which can be kept for a long time. This is because the proportion of protein in milk is not as high as that in eggs. Therefore, it is not difficult to understand that protein is the key to the formation and stability of milk bubbles, and milk fat will also help milk bubbles more stable. Therefore, we choose milk to pass away the foam, the first is to look at the protein content, the second is the fat content. Generally speaking, whole milk is more fragrant and smooth, and it is easier to send stable foam, so it is the best choice. There are also some skimmed low-fat milk fortified with protein can also be used to get rid of foam.

Of course, it is also important whether the flavor of milk is coordinated with the flavor of coffee. The flavor of milk mainly depends on the feed of dairy cows and the changes in taste brought about by fat content. Can not simply say that pasteurized fresh milk must be better than high-temperature pasteurized milk, or depends on the specific quality of milk. There are more changes in the flavor of coffee, so it is usually determined that the flavor of coffee, and then choose an appropriate milk for it.

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.