What is the most suitable temperature for making lattes? How to kill the foam of milk coffee? What is the ratio of coffee to milk?

Does everyone know? No matter which cafe it is, when interviewing a barista, the owner usually offers a practical test, that is, to make a hot latte!

Because the extraction of espresso and milk are the core skills of a barista, and the production of hot lattes happens to have the ability to assess these two projects. So the vast majority of cafes will take "making a cup of hot latte" as a test question to judge his personal proficiency in the job by the hot latte made by the interviewer. In this latte, "the fineness of milk foam" and "temperature control of milk" are the main scoring items, followed by flower drawing, fusion and taste. The production of milk foam has been shared in front of the street before, so this time in front of the street to share a request that people do not understand, that is the temperature control of milk!

Many friends think that as long as the coffee base is good and the milk foam is good, then the milk is hot enough and will not have too much influence. But, on the contrary! In addition to espresso, the temperature of milk is another key factor that can determine whether a latte tastes good or not. Because milk at different temperatures will have different taste and sweetness, and milk as one of the main synthetic materials of latte, its change will also affect the experience of the whole cup of coffee. Therefore, the temperature control of milk is very important for a cup of hot milk coffee! So the question comes again: which temperature of milk is the most suitable for hot lattes?

Which temperature of milk is the most suitable for hot lattes? Although the latte did not have a clear requirement for the temperature of the milk at the beginning of its birth, everyone in the circle would control the temperature of the milk in the range of 55 °C to 68 °C. Why? Why don't we do an experimental comparison on Qianjie to tell you the answer? first of all, let's see the difference between milk at different temperatures. Qianjie heated three cups of milk at temperatures of 40 °C, 60 °C and 75 °C.

Milk at 40 °C tastes smoother and sweeter; milk at 60 °C is also smooth, but it is sweeter, while milk at 75 °C is less slippery and less sweet. However, this difference can only be found when there is a comparison, and if we drink alone, it is difficult to find the difference between the two. So let's make a latte and try it. The temperature of the milk used to make lattes is the same, 40 °C, 60 °C, and 75 °C. the standard of milk foam is a uniform fine, thick and thin milk foam! As mentioned earlier, mature baristas can control the temperature of milk, so Qianjie today will share how to accurately send out 40 °C, 60 °C, and 75 °C milk foam bars without relying on thermometers.

Milk bubbles are all handled in the same way, but the difference lies in the time at which they stop heating. When we send a slight fever to the milk tank, and the palms that touch the flower jar feel a touch of warmth, it means that the temperature of the milk has reached 40 °C, and when the temperature of the milk tank climbs to an unbearable high temperature in the palm of the hand, it is hot! Then it means that the temperature of the milk has reached 60 °C, and if we continue to pass the temperature of the milk over the 70 °C mark, even if you do not make any foaming action, the amount of foam will continue to increase! With the improvement of milk foam, the milk temperature will rise more rapidly. So about 3 seconds after the expansion starts, we can stop killing, and the milk temperature will fall at about 75 °C ±2 °C, which is very hot! And coffee liquid is also sunflower warm sun mixture ~ today's extraction parameters are 20.1 g powder, 29 seconds, 38ml coffee solution. Fusion, pull flowers, in one go! When the production is finished, we can enter our tasting time.

Really, drinking milk alone is not obvious enough, but after making coffee, the gap can be said to be very different! For ease of understanding, the latte made of milk is referred to as the latte to 40 °C for short: this latte tastes slightly hot, the overall aroma is moderate, and the sweetness is obvious. But it has one of the biggest shortcomings, that is, the lack of delicate degree of milk foam, relatively rough! In just a few minutes, the milk foam had collapsed. Because the fusion time in the process of passing away is not very abundant, so the milk foam can not show the ideal delicate form.

60 °C latte: this latte is very good, the temperature is just right, warm but not hot mouth! Because it happens to activate lactose in milk in this range, which greatly increases its sweetness, the sweetness of the whole cup of coffee is the highest of the three. At the same time, this temperature range just can let the milk foam get abundant spanking, so the milk foam is delicate and dense. It tastes smooth and has a high degree of fusion. 75 °C latte: if you have friends who are trying to compare at home, please be sure to pay attention to the drinking of this latte because it is hot and the coffee liquid will burn your mouth! In addition, the foam and the bottom of the coffee is in a state of layering, drinking the degree of fusion is very low. In terms of taste and taste, the coffee as a whole is very thin and not high in sweetness. Even if the temperature of the coffee drops after placement, it is about 60 °C, but it is not nearly as good as the latte which is made directly at 60 °C. The taste is still thin and not sweet. This is mainly because the lactose and protein in milk are decomposed and destroyed by higher temperature, resulting in irreversible negative effects. So even after the temperature drops, the taste and sweetness are still incomparable to the other two cups!

So we can know why the milk temperature for making hot lattes should be controlled in the range of 55 °C ~ 68 °C. Not only because this can activate the lactose of milk, but also let the milk foam get enough time, the final coffee can be more delicious.

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