Can I use milk to make coffee by hand? How much milk does it take to make a latte? How to add milk to hand-brewed coffee? What is the ratio?

Hand-brewed coffee is a kind of coffee extraction method which belongs to drip filtration. The so-called trickling type means that the coffee seeps out while the water is injected and extracted. Because the price of hand-brewed coffee is close to the people and it is easy to make, it has become a regular coffee appliance for many friends at home. But inevitably, if you drink too much black coffee, you will always want a change of taste. For example, full-bodied milk coffee. But how to add milk to the hand to drink more water, so, many friends will think: "hand coffee can be directly brewed with milk?"

Emmmmmm... Let's first come to the conclusion that it is possible to just cook with milk and not guarantee the taste. After all, milk is also a kind of liquid. That's right. If we want to extract a cup of "delicious" and "delicious" coffee with milk, then we need to solve three problems! If it can't be solved, the extracted coffee will be very difficult to taste.

So the first question: the temperature of milk is well known, and hand-brewing coffee is popular not only because it can make a cup of coffee with a clear flavor, but also because it is fast! It only takes about 2 minutes to extract a pot of black coffee with outstanding flavor. To achieve this "feat" can not be achieved without the combination of various extraction parameters, take shallow roasted coffee, for example, in order to extract a large amount of flavor from shallow baked beans in a short time, we need to use fine grinding and extremely high water temperature. with water stirring to achieve the goal. Even deep-baked beans that are easy to be extracted need to be extracted at a water temperature of 86 °C.

However, milk cannot reach such a high temperature. Because we know that once the temperature of the milk exceeds 70 °C, then the protein and lactose in the milk will be destroyed by the high temperature. The result of the destruction of these substances is that it can make the milk taste worse, thinner and less sweet. To understand it simply, milk will not taste so good! Therefore, in order to maintain the "soundness" of milk, we need to control the temperature of milk below 70 °C. Under this restriction, the milk is only warm and slightly hot, and the extraction efficiency is not high. If you just brew it like this, then obviously, you can only get a cup of coffee-flavored milk instead of milk coffee. Of course, many witty friends will think that they can be corrected by improving the extraction efficiency of other parameters, such as fine grinding, lengthening the extraction time, and so on.

The idea is right, but because of the temperature difference, even if we make adjustments, it is difficult for milk to extract all the substances in the coffee as we want. And this is only the first problem, and then let's talk about the second problem of extracting coffee with milk: oversaturation.

Then there is the second question: the substance of milk is good! Let's assume that milk can be heated to 92 °C. But we should know that not all liquids are suitable for brewing coffee, even water. Some time ago, I shared in the street that in order to make a good cup of coffee, in addition to ensuring the quality of coffee beans, the choice of water is also very important. Although water is colorless and tasteless and seems to contain nothing, it actually contains many substances, such as calcium, magnesium, potassium, sodium and bicarbonate ions. The amount of these substances in the water will affect the softness and hardness of the water. At the same time, they can also determine how easy it is for water to dissolve coffee.

The TDS standard for coffee water recommended by SCAA is 75-250ppm (the content of these substances in the water), but in fact, it is easier to make good coffee using water TDS below 100ppm. Why? Because the content of the substance in the water will determine how easy it is for the water to dissolve the coffee. The presence of an appropriate amount of substances contributes to the dissolution of flavor substances, while too little or too much substances will make it difficult for water to dissolve coffee substances. The more substances there are in the water, the more difficult it is for us to dissolve the coffee, because the water is gradually becoming saturated. It is also true to apply this principle to other liquids. And milk. Let's sacrifice TDS and measure it!

Squint eyes, ppm200 more, OK, milk is barely in line with the standard of extraction. But when we take a closer look!

It's more than 200 x 10 million dollars! As a matter of fact, milk is extremely rich in substances, and it is obviously much more difficult to extract perfectly with milk than water, which has almost nothing.

Finally, there is the third problem: filtration speed because milk is extremely rich, so we are faced with another problem in addition to extraction, that is, the filtration speed is extremely slow. Qianjie will share cold coffee with milk from time to time, and friends who have tried with the article will know that when filtering, the infiltration rate of milk is extremely slow. The situation of hand flushing is not so extreme, but it is also very slow. Because there is a lot of material, the infiltration rate from the filter paper with high precision will be alleviated naturally. Qianjie has made many attempts to extract milk with milk, mainly with 15g coffee powder extracted with 225ml milk, and then completely filtered out takes an average of about 5 minutes (or more) to get a pot.

Although it is dripping continuously in the process, it is no different from the immersion type because it takes too long. Rather, it is not as simple and convenient as soaked coffee. The most important thing is that the taste of the extracted milk coffee is not good, it is all due to insufficient extraction! That's why Qianjie has a firm answer to the first question. Therefore, due to the limitations of these three reasons (mainly the first two), milk is not suitable for hand brewing coffee. Although the taste is very strong, but due to the lack of extraction efficiency, basically are bitter, sour, astringent negative taste, hold drink (bad taste)! However, if you really want to drink rich milk coffee extracted with milk, then Qianjie Association recommends that it is more appropriate to use cold extract soaked for a long time. For more information, please refer to this article to learn about → "Milk extract Coffee".

Finally, Qianjie does not advise friends to privately use their hands to fill pots with milk to try brewing, because this will face a more difficult problem! What's the problem? It's a hand-flushing pot, it's not easy to wash!

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