How to clarify coffee liquor? The principle of milk washing cocktails! What is the ratio of latte to recipe?

When it comes to the combination of milk and espresso, I believe most friends will think of those milky coffee with thick milk, such as latte and cappuccino. Because these milk coffee not only has a strong flavor, but also has a beautiful flower pattern, which has left a deep impression on everyone.

But did you know that the combination of milk and espresso can not only be used to make traditional milk coffee, but also make some special flavors that look very high-end and delicious! Even if the same ingredients, in different production processes, they will eventually have a completely different appearance and texture, for example, grapes can be made into raisins and wine.

So today, Qianjie has to cook this common pair in a special way, making them a completely different existence! But most of my friends must have guessed through the cover the cooking methods that Qianjie is going to share today. Yes, it is "milk washing"!

This is a process that Qianjie has shared several times. But unlike the routine, the way we are going to do it today is slightly different. Well, according to the old rule, come to the front street to popularize science first, what is "milk washing"?

What is milk washing?

The so-called milk washing, is to wash the milk is actually a milk treatment process. The specific function is to remove fat and protein particles in milk while retaining lactose, water-soluble vitamins, minerals and other ingredients, eventually milk will change from the original milky white to a transparent and clear colorless liquid. Therefore, the technology also has a clear alias.

The principle is very simple, that is, the use of milk in the presence of acid substances to produce a "caseination reaction"! By adding acidic substances to the milk, casein caking occurs after contact, forming flocs. Then we filter out the caked casein with filter paper to get a clear and transparent colorless milk.

Previously, this technology was mainly used in the field of wine, and it was not until 2021, when clarified milk was used by a contestant in the World Coffee and Spirits Competition, that milk washing technology became popular and spread rapidly in the coffee field, and all kinds of milk-washed coffee special condiments sprang up like bamboo shoots after a spring rain. All right, don't say much! Then let's start our special coffee today.

Special latte

Before the front street in the production of milk washing special, is to separate the milk and concentrated production. First clarify the milk, then pour the concentrate into the mixture. Although this practice is correct, but after being concentrated, the clarified milk loses its original characteristics. Because espresso contains a large number of impurities (oil, fine powder) so that the high-level, clear feeling of clarified milk does not exist, the appearance looks more like a cup of iced American coffee. So today, in the process of clarifying milk, we will add espresso to clarify it!

The specific method is very simple, first prepare milk, espresso, lemon juice, syrup and other necessary materials, and then pour into the cup to mix. In the front street here, because you only make one cup, you use the same amount of materials as the regular latte: milk 200ml, espresso 40ml (20g powder, extracted in 30 seconds), and syrup can be selected according to your favorite taste, because it is autumn and winter, so Qianjie uses seasonal sweet-scented osmanthus syrup (30ml) and lemon juice 20ml! The steps are as follows:

Milk can be slightly heated before pouring, warm milk can accelerate the degree of caseination! When we see that the coffee on the wall of the cup is almost covered with floc, we can filter it out!

After filtering out, you can see that the whole cup of coffee presents a very ruddy color, although it looks like hand-made, but it is made of milk and concentrate, the taste and taste are then different, and clearer!

We can put it in the refrigerator and refrigerate it properly to make the taste more refreshing. Then prepare a good-looking container, put in a little ice, and finally pour the clarified latte into it, and the production is finished!

If we want to look better, we can add a little decoration to the surface to make it look more advanced. The taste is completely different from the latte we drink every day. The taste of milk is not prominent, but its mellow feeling is well preserved. The acid of lemon is neutralized by syrup, so it doesn't have any sudden acrid feeling. It's sweet and sour. And because of the addition of sweet-scented osmanthus syrup, the whole cup of coffee has a rich fragrance of sweet-scented osmanthus, plus the freshness of lemon and the taste of coffee. Very good!

Friends who have not tried can still play shallowly. After all, this kind of coffee is simple to make, unique in taste and low in cost. The most important thing is to buy an expensive cup outside! Or do you make incense at home?

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