Traceable fresh milk is very popular in coffee shops! What kind of milk should I use for coffee in boutique cafes?

"Ah?! Is there any milk that is not from a single producing area? "

I believe that when most friends see the topic, the first reaction is like this, because the code clerk before writing this topic, when chatting with friends and colleagues, their first reaction is so unified.

At present, most of the milk on the market is that a certain milk brand has different farms in different regions, and then every day, after collecting milk in each farm, it is sent to the factory for disinfection, packaging and sale.

The single-producing area milk mentioned in the title refers to milk that knows exactly which farm it comes from (a designated free-running dairy farm that meets specific animal husbandry standards). After collection, the milk, also known as traceable milk, is sent to the processing plant for independent processing and sale.

As people take practical action on their health and well-being, more and more consumers pursue that food itself is organically grown / farmed, and products that emphasize sustainability and traceability are becoming more and more popular.

Coffee beans from a single producing area are so popular, one is that they can better reflect the unique flavor and quality of coffee beans in a producing area, and it can also tell more farmer stories, connect coffee consumers with coffee growers, and make consumers feel involved.

The single producing area milk source is so popular that although the taste may not be much different from that of the mixed producing area milk, the taste will be more bright and rich, and most importantly, consumers can clearly understand the relevant information of the product. in order to achieve "root traceability", to achieve rest assured procurement, peace of mind consumption.

In Australia, where there is a popular obsession with Italian milk coffee, there are many boutique cafes and have begun to use milk from a single producing area to make a variety of coffee products.

Some coffee shop owners say that in the past decade, the biggest change for coffee consumers has been that people only want to get a full-bodied milk coffee, to now pay more attention to the source information of coffee beans. I hope that the coffee beans I buy are purchased in an ethical and transparent manner.

Although many people think that good, single-growing coffee beans should not be added with milk, because it is not authentic. But there is no denying the widespread use and rising status of milk in coffee drinks. When we pursue natural coffee, but also need seasoned coffee, different milk and different proportions are added to make the coffee show a different taste.

After the milk is heated, the lactose in it will be "activated", which can bring sweet taste to the coffee. Cream can also give coffee a stronger taste, and foam can also bring more layers to coffee. Under the different ratio of milk to coffee, Italian milk coffee can be divided into latte, cappuccino, Australian white, macchiato and so on, to meet the customization of coffee concentration by different consumers.

With the prevalence of boutique coffee culture, Italian coffee has become popular to use single producing area coffee beans, hoping that in the case of high concentration, it can also drink unique flavor of the producing area, so some milk coffee lovers also hope that after the addition of milk, they can also drink a more special coffee flavor, so there are requirements not only for coffee beans, but also for the uniqueness of milk.

Some coffee makers say that although products that use milk from a single producing area will be more expensive, many guests are willing to accept whole milk with good traceability. Some guests think that the sweetness of the milk will be more obvious, the mellow thickness will be higher, and the taste will be further enhanced.

In addition to Australia, cafes in some other regions are also popular with unique milk sources (such as camel milk, goat milk, goat milk, etc.), which are usually produced and sold by qualified farms. These kinds of milk are gradually used by cafes, one with a unique taste, which can make coffee products unique; one is that usually the demand of these milk sources is different, so they can know the source more clearly; another is through the combination of food and coffee unique to these areas, through familiar taste and memory, to bring coffee closer to consumers.

Some cafes in China have also begun to offer small farmers' milk options. These are local small farms that breed, manufactured and sold locally. Small farmers' milk is usually more full-bodied and sweeter than mass-produced milk and can know more clearly where the milk comes from.

It should be noted that when buying small-scale farmers' milk, we must choose qualified, professional and qualified dairy factories, and at the same time choose products that have been sterilized at ultra-high temperature and produce fresh-keeping and safe products throughout the process.

Photo Source: Internet

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