How to make homemade hand-made milk coffee better?

After reading the title, what you see is such a picture: warm milk flows out of the spout, which is injected into the ground coffee powder, stirring to fully release flavor substances, and then the thick milk coffee liquid drips slowly through the filter paper and the filter cup. Finally got a cup of "hand-made hot milk coffee".

No~ because no one wants to wash a hand-made pot covered with milk stains, and wait for a long and anxious filtration process, and finally get a cup of mediocre "coffee-flavored milk", Qianjie advised the friends here to give up this idea as soon as possible.

Back to the point, some guests reported that they preferred milk coffee to black coffee. Since there are only hand-made utensils at home, if you want to drink, you will directly inject a small amount of fresh milk into the brewed coffee liquid to make your own "latte". But several times either the taste of milk is too strong, or the coffee lacks the sweetness of milk. So he asked Qianjie how to make this kind of hand-made milk coffee better.

How to choose coffee beans? Compared with the base Italian concentrate used in a regular latte, hand-brewed coffee is very light. Qianjie has measured that the concentration of Italian concentrate is about 9%, while the concentration of hand-brewed coffee is about 1.3%, and hand-brewed coffee usually uses single beans, emphasizing the flavor of the beans. If you add milk directly to the black coffee with low concentration, it is easy to make the milk, which is supposed to be a supporting role, dominate and mask the flavor of the coffee, which is more or less wasteful. Therefore, if you want to make a good cup of homemade hand-made milk coffee, it is very important to choose the right coffee beans.

According to the old rule of homemade milk coffee in Qianjie, if you want coffee and milk to become a "golden pair", using medium to deep-roasted beans can get twice the result with half the effort. If the coffee beans purchased do not directly indicate the degree of roasting, we can choose the flavor described as chocolate, caramel, nuts, hazelnuts, peanuts, cream and cocoa. Queen's Manor, Manning and Bird of Paradise are more suitable for making milk coffee.

Rough grinding or fine grinding? How hot is the water?

As the medium-and deep-roasted coffee beans are heated longer and the internal texture is looser, it is easier to absorb water and release flavor substances during extraction. If the ground particles are too fine, let the coffee go in the direction of bitterness. Here in Qianjie, it is recommended to adopt the screening rate of 75% of the No. 20 sieve screen, the EK43s scale used in the store is 10.5, and the degree of coarse sugar is required at home.

In terms of water temperature, Qianjie will be boiled with hot water measured in the kettle at 88-90 ℃. The reason why many friends rinse the bitterness of deep-roasted coffee out of coke comes from the high temperature of the water. Of course, too low water temperature will also make coffee tasteless.

Should the proportion of powder and water be adjusted? How much milk should I add? In order not to be overshadowed by milk, the concentration of black coffee must be higher, and the proportion of milk must not be too large, otherwise your milk coffee will become a cup of coffee-flavored milk.

In order to get a full-bodied black coffee and the main aroma substances in the coffee, we must first reduce the proportion of powder and water properly. According to the cooking experience of Qianjie, this ratio is suitable for falling at 1: 1, 9: 1, 1: 11. With 15 grams of coffee powder extracted 1: 2 people as a reference, choose the powder-to-water ratio at 1:10, that is, you need to inject 150g of hot water.

As for how much milk is added, it is just like the latte course that used to be popular in Qianjie, which depends on which amount of milk you prefer. Qianjie tested the above coffee beans, the powder ratio at 1:10 to extract about 130ml coffee liquid, mixed with 80~100ml milk can make them taste balanced.

Which kind of milk is better? should it be heated in advance? In the choice of milk, Qianjie prefers to use whole milk, which not only matches the aroma of medium and deep roasted beans, but also makes the coffee more greasy and tastes less light.

Friends who have learned to pull flowers should know that the milk temperature range of hot milk coffee is usually set at 55-65 ℃, because once the protein is heated for more than 70 ℃, it will denature or decompose, causing the foam to burst, and the temperature is too high to make people feel sweet. So when we make our own hand-made milk coffee at home, we can heat the milk to 60-70 ℃ in advance.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province