What is creamy coffee? How to make cold coffee with milk?

Recently, Qianjie discovered a way of making coffee called "Milk extract" while surfing the Internet, and some people described it as "good news for lovers of cold extracted iced milk coffee." Today, let's reengrave it.

What is milk extract coffee?

As the name suggests, milk extract is the milk coffee obtained by replacing the water in cold coffee with fresh milk, brewing coffee flavor substances for hours in a low temperature environment and finally filtering it. As the whole extraction process is completed at low temperature, bitter, astringent and miscellaneous substances are not easy to be released. And the original colorless and tasteless solvent-water was replaced with rich and smooth milk, superimposed with the aroma released by coffee powder, so that the coffee not only has the smooth taste like Hot Chocolate Milk, but also has the aroma and tonality of the selected beans.

Which coffee bean or what kind of milk do you choose?

Different from the conventional cold extract, milk extract coffee adds milk as an important role that can not be ignored. If you use refreshing type of shallow baked beans, the aroma of coffee is likely to be overshadowed by the smell of milk, which tastes thin, just like milk with a little bit of sour fruit.

Therefore, in the selection of coffee beans, Qianjie suggests to use beans with moderate baking and flavors such as chocolate, hazelnut, caramel and cream, or coffee beans with fermented and alcoholic flavor to make cold milk. Qianjie chose the mid-deep baked Brazilian Queen Manor and Columbia Flower Moon Night baked in the anaerobic sun, a cup of dark chocolate like hazelnut cream and a cup of dried milk chocolate like nuts and cranberries.

To make cold extract milk coffee, Qianjie thinks that fresh milk is more suitable, which has high lactose and milk fat content, which can make the coffee taste smoother and fuller. Bright fresh pasture is used here. (Qianjie also tried to use OATLY oatmeal milk to make cream coffee, which tasted very abrupt. )

How fine should I grind the coffee powder?

When Qianjie tried to make it for the first time, it directly used the same grinding degree as cold extract (the pass rate of No. 20 screen is 800.85%). Although the final filtered milk coffee also has mellow characteristics, but the bitter rhyme is on the high side, and the residue in the mouth is a little uncomfortable. As a result, Qianjie roughened the grinding to close to the grinding requirements of hot hand punching (the pass rate of screen 20 was 75-80%), thus reducing the bitterness. To improve the aroma of milk coffee, coffee beans had better be freshly ground, so that the aromatic substances can be preserved as much as possible.

What is the right ratio of coffee beans to milk?

In order to find the best production ratio, Qianjie took Paradise Bird as an example, maintaining the same grinding degree (ek43s scale 10.5), using 1:8, 1:10 and 1:12 for extraction. Use 25 grams of coffee powder in each pot, that is, pour in 200 grams, 250 grams and 300 grams of chilled milk respectively.

By comparison, it is found that the concentration of 1VOV12 is moderate, the coffee and milk are just right, and the entrance is like an iced latte. 1:8 coffee is the darkest, coffee flavor and milk taste are more solid, drink directly similar to the latte made of pure milk, suitable for drinking with ice.

Direct soaking or diaphragm extraction? For how long?

The way we soak depends on what tools we have at hand, in other words, how convenient it is. If you have both a cold extractor and a tea bag, you can wrap the coffee powder in a bag and throw it away after soaking. But it is precisely because the coffee powder is separated and the contact between the powder and milk is insufficient, so it takes more than 10 hours to soak to "taste". During this period, we also need to turn the powder bag irregularly to improve the extraction effect.

If, like in front of the street, you have pots, cups and filter paper, but no filter bags, you can do it in the simplest and roughest way: soak the coffee powder directly with fresh milk and filter out the coffee grounds with filter paper. Direct soaking allows the soluble matter in the coffee to be released more fully into the milk, and the extraction can be completed in 5 to 6 hours. The biggest disadvantage is that the waiting time for filtering is a bit long.

Do you want to drink the coffee directly or put it in the refrigerator?

Qianjie first tasted the freshly filtered Queen's Manor Cold extract Milk Cafe, which had a rich milk tea color, smelled of hazelnut and fried peanuts, mellow and silky in the mouth. After a night of fermentation, the taste of the coffee is not much different, but the aroma is obviously reduced, and considering that milk is a very perishable drink, Qianjie suggests that the finished milk coffee should be finished as much as possible on the same day to avoid causing intestinal discomfort.

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