What is the difference between ice blog purified milk and ordinary milk coffee?

Coffee products with milk have always been the top seller in most coffee stores, and they are also the favorite of most friends. To this end, a variety of different characteristics of milk have been developed to match coffee, such as plant milk made from whole grains, thick coconut milk made from coconut pulp, and ice bok, which is stronger than milk. the milk coffee made from these novel milk has a different flavor.

But often, when some Xiaobai friends use these novel milk, they will make milk coffee according to the original proportion, resulting in the final coffee will be covered by the taste of milk. The first two are fine, and the ice blog of the latter is the "hardest hit area" of these events, so what proportion should we use when we use ice blog to make milk coffee? Wait, you can't buy an ice bok? It doesn't matter, so let's start with the production of "Home version of Ice Bock"-"purified Milk"! Bingbok's principle the Bingbok on the market is a purified milk produced by Billu, which is transliterated from the German word "Eisbock". The word originally means "Ice Bock", a process known in Germany as the uncrowned king of the beer world, which uses the difference between the freezing point between alcohol and water to obtain a higher concentration of wine.

The freezing point of water in milk is 0 °C, while the freezing point of other substances (protein, fat) is lower than that of water! So, when you throw a bottle of milk into the freezer at minus 20 °C, the water will first condense into ice, and then other substances! Because water solidifies for a long time, it will be stronger and defrost more slowly than other substances. So, as long as we take the substances thawed in the previous paragraph and discard some of the water that has not yet been released, we can get purified milk! How to make the Home version of Ice Bock is as simple as you can imagine: throw a bottle of milk into the freezer for one night, then take it out the next day, and at room temperature, put it upside down on any container and wait for dripping. Drop 40% of the total volume of milk! If you do not want such rich milk, you can choose to extend the dripping time, dripping 50% of the total milk capacity can be removed!

Then you get a "family version" of Bingbok! The reason why it is called the "family version" is that the concentration of Bing Bock is only as high as that of Bing Bock, which is more suitable for us to make milk coffee at home. What should I pay attention to when using purified milk? When the milk is purified, its concentration has risen to a level. The milk coffee made from it will have a higher sweetness and a more mellow taste. But if the same proportion is used to make milk coffee, it is bound to be covered by the taste of milk! Therefore, in the production, we need to properly adjust the ratio of coffee to milk, in order to maintain the concentration balance, will not cover each other up!

For example, we usually make lattes with a milk coffee ratio of 5:1 (200ml milk, 40ml coffee liquid), then, when you replace milk with pure milk, you can choose to increase the concentrated percentage to 10:3 (200ml milk, 55ml coffee liquid), or reduce the milk percentage to 4:1 (160ml milk, 40ml coffee liquid), so that you can ensure the taste, enhance the concentration, while not being suppressed by each other's taste!

In other words, purified milk is the most suitable for the production of Drity! Because the high concentration of milk has more lactose and naturally higher sweetness, coupled with its extremely high density, it makes the overall feeling more smooth and mellow. And it is enough to support the concentration floating on the surface, layering can be more lasting!

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