Can I drink ice bok milk directly? Is it difficult to make ice blog Dirty coffee at home?

Last week, when Qianjie was visiting the store, I came across a barista who was making an ice blog. You could see the rich milk dripping through the glassware, which made people want to have a Dirty made by the ice blog. However, the other party said that the remaining quantity was insufficient, so it could not be produced, which led to the fact that he was very worried when he came back from Qianjie who failed to drink coffee.

Since this is the case, Qianjie will be extravagant today and do it yourself.

What is the principle of ice blog?

Ice blog, transliterated from Eisbock in German, originally refers to the frozen purification method (Freeze Distillation) that makes beer stronger. Its principle is not complicated, that is, the use of different freezing points of different substances, through the melting of substances released in different order to remove part of the water, the purpose of purification can be achieved. When this principle is applied to milk, the purified rich liquid is what the barista calls an ice blog.

I believe we all know that in a bottle of milk, water accounts for the largest proportion, and the rest are solid substances such as protein, fat, sugar and so on. The freezing point of water is 0 ℃, and the freezing point of other ingredients is lower than it. When milk is put into the frozen layer of the refrigerator, the water will first condense into ice, then other substances, and then all into ice.

Thawing order should be reversed, protein, fat and other substances will first melt, and then water, so at this time there will be water-milk separation phenomenon. For milk, after removing some of the water, the ice blog increases the proportion of other substances, making the taste thicker and mellow, with a hint of cheese-like salty aroma.

What do you do with the ice blog?

The operation of homemade ice blog at home is not always easy, as long as you have a refrigerator, a carton of milk, and a container for ice blog, you can get started right away.

First, put the whole box or bottle of milk in the freezer until it freezes until it is hard. The boxed fresh milk from Bright fresh Ranch 950ml was used in front of the street. It was put in the freezer last night and was completely condensed when it was taken out this morning. (Qianjie heard that in winter in the northeast, it would be OK to just leave the milk outside for a period of time.)

Next, we need to open a small opening for the frozen "ice brick", just as we usually open the milk, then buckle the box upside down on the prepared pot, and then wrap the exposed part of the air with plastic wrap until it melts naturally. The purpose of this is to protect the milk from external contamination, such as preventing bugs from running in, as well as to stabilize the structure and prevent collapse.

In the melting environment, Qianjie thinks that it can be placed directly at room temperature, so that the purification can be finished in about a few hours. It took three and a half hours in Qianjie here, and finally got 400ml's ice blog, with a release rate of about 42%. Finally, we just need to seal it and put it in the refrigerator.

(if you really don't have time to watch, there is plenty of room in the refrigerator to put it in a cold environment on the top. Although it takes longer to drip, it will ensure that the car does not turn over as much as possible. And the purified milk is always in a state of low temperature. )

Ice blog Dirty, how does it taste?

In order to find the difference between the two, Qianjie used a concentration tester to test conventional fresh milk and freshly dripped ice blogs successively. The concentration of ordinary fresh milk was 12.11%, and the proportion of other substances was 14.39%. Or fat, sugar and other ingredients (18.94%), are significantly higher than conventional fresh milk.

Qianjie drank a mouthful of high-purity ice blog directly, the aroma of milk is very thick, the sweetness of lactose is also very high, the entrance is mellow and sticky, the current street tasted a mouthful of conventional fresh milk, the taste of the latter is very light. However, it is precisely because of the high concentration of ice blog, empty drink is very easy to get bored, so it is best to taste with espresso, of which Dirty+ ice blog is recognized as the best combination in our circle.

Generally speaking, the production of Dirty does not have a fixed proportion, which often depends on the capacity of the cup we use. In order to get a better photogenic effect, the front street here uses a transparent open cup of about 250ml, first pour in 200ml's purified milk, and then hold the milk directly under the handle to pick up coffee. (extract espresso according to the parameters of today's warm Yang mixture, that is, 20 grams of coffee powder for 30 seconds to release 36ml coffee liquid. )

Because the density of ice blog is higher than that of ordinary fresh milk, Crema can easily stay at the top, and the layering effect of black and white is more obvious and lasting. At the entrance, Qianjie can feel the rich ice milk and bittersweet concentrate colliding with each other in the mouth. After swallowing, the white rabbit milk sugar is mixed with the sweetness of hazelnut biscuits. With the gradual fusion of the two, it is accompanied by a smell of cheese and a creamy silky texture, enriching the layers of the whole cup of coffee.