Can I make coffee powder with milk? How to make cold extract latte good?

Low-temperature extracted coffee is fascinating because it can not only effectively reduce the release of bitter substances clustered at the end, but also bring out a different fermented taste and strong coffee aroma after soaking for a long time.

In our past impression, cold brew is a cup of black coffee made by directly adding cold water to the coffee powder. As people have pioneered more fun practices, a kind of cold milk coffee called "milk brew" has been born in recent years, which is to replace the water in the cold extract with milk or plant milk. So, is it good?

Why do you use milk to make coffee?

Many people prefer milk coffee with a smooth taste to the bitterness of black coffee, such as our well-known caff è latte, which not only tastes good, but also adds a touch of milk sweetness to the coffee.

But in cold extraction, milk no longer acts as the role of reconciling and diluting espresso, but plays the role of extracting flavor substances, through long-term contact with coffee powder to obtain a cup of moderate concentration of milk coffee. At the same time, because milk is rich in protein, milk fat and other ingredients, further slow down the release of some glycol substances, the extraction rate is lower, so the taste of milk coffee is softer.

What can I do with a cold latte? What parameters are used?

Although Qianjie could not find the specific source of this cold milk coffee, there are many tutorials on the Internet for our reference on how to make it. As long as the selection of the right material, from grinding to filtering slag, the whole process is only a simple 5 steps, it can be described as a veritable "hand will be series".

In order to avoid that the soaked milk coffee is too sour or tasteless, Qianjie suggests using medium and deep baked beans with caramelized aroma, that is, products with chocolate, hazelnut, caramel, cream, spices and cocoa written on the bag, such as Papua Paradise Bird, Queen Manor of Brazil, Cymbidium of Colombia, etc. Or Italian coffee beans with the aroma of fermented wine, butter cookies and dried fruit, such as sunflowers in front of the street, are suitable for cold extraction with milk.

In order to make the aroma of milk coffee more mellow, the ratio of coffee and milk needs to be just right. Qianjie has made many comparisons. Coffee and milk are controlled at the concentration of 1: 10: 1: 13, the taste is the most moderate, and the entrance is as firm as stirred Dirty.

In addition, beans had better be freshly ground and extracted, so as to maximize the retention of aromatic substances. Milk is recommended to use lactose, milk fat content of fresh milk, such as coffee shops often appear bright, Meiji, Weiji, Weiquan and other brands can make silky milk coffee.

Like ordinary cold extract, the production method of milk extract is also divided into two types: direct soaking and soaking with tea bags, which can be operated according to the tools on hand.

Direct soaking is the most convenient, because it only needs to be equipped with a clean sealed container and filter paper, and the soluble matter in the coffee can be more fully released into the milk, which can be extracted in 5 to 6 hours. The biggest disadvantage is that the waiting time for filtration will be very long. It is much easier to use a filter bag to soak the coffee powder, but because the coffee powder is separated, milk is more difficult to infiltrate than water, so we need to prolong the soaking time to make the coffee taste.

Prepared materials: fresh milk, coffee powder, a clean sealed container, a tea bag.

Production parameters: 20g Alida Manor Kaduai coffee beans, 1:10 powder liquid ratio (adding 200g milk), fine sugar grinding (EK43s scale 10 / China 20 standard sieve filtration 80%), 8 hours soaking time at low temperature. Start making ~

The front street first grinds 20 grams of Arida chateau beans into a fine granulated sugar and puts them into a tea bag.

After fastening the rope, put it in the container. (in this step, you must fasten the follicle bag tightly to prevent the powder from coming out.)

Then take the milk out of the refrigerator and pour it into the 200ml. Find a spoon to soak the coffee bag thoroughly. Finally, close the lid or plastic wrap, put it in the refrigerator and let stand for 8 hours.

After soaking, directly pull out the coffee bag, then smoothly get to a full-bodied and chilled milk coffee. At this time, the coffee is mellow and thick, the flavor is like a peach biscuit, the whole is too thick, you can drink it with some ice. In view of the fact that milk is a very perishable drink, Qianjie suggests that the finished milk extract coffee should be consumed as much as possible on the same day to avoid causing intestinal discomfort. )

If you hang an earbag, you can also make cream coffee.

If you have hanging-ear coffee and a bottle of fresh milk, you can make a cup of cream coffee more easily. In the past, the proportion obtained above the street as a reference, a pack of 10 grams of hanging ear coffee corresponds to 100~130ml fresh milk, so if you buy fresh milk in a 250ml/ bottle, if you want to make the coffee taste rich, you can put 2 packets of hanging ears.

The operation is very simple, take out the ear without tearing open, directly throw the filter bag into the milk, twist the bottle cap and gently shake it up and down, put it in the refrigerator overnight. The next morning, take it out and shake it again, throw away the earbag, and the coffee is finished.

It is particularly important to note that when using hanging-ear coffee for cold extraction, remember to peel off the paper shell on the package and keep the "naked" appearance and then put it into the milk, so as not to affect the taste of the coffee.

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Front Street Cafe

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