Coffee review

Can I use warm milk to extract coffee? How can cream coffee be made to taste better?

Published: 2024-04-16 Author:
Last Updated: 2024/04/16, Not long ago, Qianjie demonstrated to everyone that soaking coffee powder in warm water could make a sweet cold extract more efficiently. Suddenly, he thought of the pot of "milk extract". In theory, since warm water can come in handy, warm milk should also be able to be extracted. Curiosity is coming, but it can't be blocked.

Not long ago, Qianjie demonstrated to everyone that soaking coffee powder in warm water could make a sweet cold extract more efficiently. Suddenly, he thought of the pot of "milk extract". In theory, since warm water can come in handy, warm milk should also be able to be extracted. Curiosity is coming, it is unstoppable, it is not too late, start at once!

In order to find out which kind of coffee is more suitable for "warm milk extract", Qianjie chose three different types of beans, which were tested with 20 grams: nut-flavored Queen's Manor of Brazil, Kenyan AA flavored with berries, and Mozart with fermented dried fruit.

Different from the conventional milk extract, the step of preheating the milk in advance and the extraction method of complete immersion are added here, so that the release efficiency of various soluble substances in coffee is higher than that of the original version, and the bitter substances will be easier to get out. In order to avoid over-extraction of coffee and maximize the retention of aromatic substances, we need to pay attention to the following points:

1. The heating temperature of fresh milk should not be too high 2. The grinding degree of coffee powder should not be too fine 3. The soaking time should be shortened appropriately with the increase of temperature.

Considering that too much milk will mask the coffee flavor, too little and easily produce unpleasant bitter rhyme, Qianjie Yan used the old formula of 1:10 powder milk ratio, that is, 20 grams of coffee powder corresponding to 200 grams of fresh milk. The milk temperature is uniformly controlled at 40 °C. if you do not have a thermometer at home, you can also "get started" directly. You can stop heating by touching the cup or the milk tank just enough to warm your hands.

The powder size of the three kinds of beans is directly ground by hot hand grinding in the front street, which is 75%, 80% and 82% of the standard screening rate of China No. 20 (Queen's Manor), (Kenya) and (Mozart) respectively, and the scale corresponding to the bean mill Ek43 is 10.5,10,9.5.

In the first attempt, Qianjie stirred three pots of coffee with heated warm milk and soaked in the refrigerator for 3 hours. As soon as the time is up, take it out immediately, stir again, and separate the coffee grounds with filter paper.

By comparison, it is found that Mozart milk extract has the best taste, and the sweet dried grapes complement each other with chocolate milk silky, but there is unpleasant sour in the mouth after drinking; the milk coffee made by Queen's Manor is bitter, smoky and astringent after swallowing; while the coffee extracted by Asalia in Kenya is the lightest in color and tastes like yellow peach-flavored fermented yoghurt with a non-fused taste and a thin aroma.

In view of this, if warm milk is used to make milk extract coffee, it is more suitable for medium-roasted coffee with both rich fruit flavor and cocoa and chocolate flavor than deep baked beans with nutty flavor and shallow baked beans with mostly sour fruit. In addition, from the flavor performance of the three pots of coffee, it is not difficult to see that the coffee is easy to produce an exquisite flavor when the milk temperature is 40 °C and the sugar is ground for 3 hours.

As a result, Qianjie in the second attempt, the soaking time will be shortened to 1.5 hours, other parameters remain the same, coffee beans use the recent popular Esse Santavini. When the cup is tested, it has full fruit aromas such as pineapple and guava, as well as a long red wine tail. It shows a good flavor and tonality in the way of hand flushing and cold extraction.

After an hour and a half of cold storage and soaking, we stir it and filter out the residue to taste it. Qianjie found that compared with the first three groups of milk coffee, the second round of Santa Veni milk extract has a more palatable coffee concentration, taste honey, pineapple, light flower flavor, cream biscuit flavor, taste diverse, reminiscent of wine milk chocolate.

If you are curious about how the coffee soaked in warm milk tastes like in front of the street, you might as well refer to the above experiment and try one of your favorite beans, which may bring different surprises.

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Front Street Cafe

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

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