Is raw coconut latte better hot or cold? What details do I need to pay attention to when I use thick coconut milk to kill milk bubbles?

Is the coffee cold or hot? This is an enduring topic, and so is fancy coffee.

During the summer vacation, Qianjie shared a popular series of coconut coffee, in which the coconut milk (raw coconut) latte attracted a large number of household parties to reproduce successfully because of the wonderful taste collision.

Recently, with the growing autumn in the northern part of the country, some friends wanted to challenge the new game and tried to make a heated version of it like a hot latte, but found that the taste was completely different from that of ice drinks. not only the rich aroma of coffee is almost completely masked by the sweet smell of coconut milk, but all kinds of flavors appear to be particularly separated in the mouth, and there is a sudden sour taste after swallowing, which can be said to be a whole rollover. What on earth caused this?

First find the "culprit" who makes the coffee taste bad.

We already know that the ice drink coconut milk latte is very simple, to put it bluntly, the milk in the latte is replaced by coconut milk / coconut milk, and the thicker the base is, the stronger the coconut fragrance will be, and the sweeter the coffee will be after adding ice cubes.

Qianjie also found that most people prefer to buy a ready-made base-boxed thick coconut milk, rather than the mixed formula we used at that time (Golden Coconut Milk + fresh Farm Milk). After all, it saves effort and effort, and doesn't need extra sugar. Qianjie learned through the dialogue that the little friend who overturned used this kind of product.

When thick coconut milk is heated, why does it taste bad?

Different from the milk we usually use, the new generation of thick coconut milk products are obtained by pressing coconut pulp into juice and are specially developed for preparing drinks or coffee. In order to make them taste more silky and full-bodied, and better match with coffee, merchants will also add some sugar, hydrogenated oil and other ingredients when they are produced, so empty drinking may be slightly sweet and greasy, when mixed with espresso and ice cubes. Will immediately become mellow.

Back to the point, because this kind of thick coconut milk contains a certain amount of fat and protein, when heated to a hot high temperature, the fat will separate from the water, forming small solidified particles. At this time, the protein is also denatured at high temperature, and the liquid gradually thickens and may solidify, which is the main reason why many people find it harder to make a hot latte with thick coconut milk than with ordinary milk.

The lines of milk foam made by thick coconut milk are easy to float when pulling flowers.

In addition, its pH value will constantly change with the temperature, leading to a certain degree of acidification of coconut milk, and the high temperature makes the taste of coconut milk thicker and sweeter, so the coffee tastes sweet, greasy and sour.

How to make hot coconut milk latte correctly?

If you want to make a thick coconut milk latte into a hot drink, there are many ways to taste good without going back to acid. There is just one here in front of the street, that is: add some milk. Heating the thick coconut milk with milk has several advantages: first, it can neutralize some of the too sweet coconut milk flavor, second, it can enrich the taste of the latte, and move in the direction of nut cream. Finally, it can effectively avoid the acidification of coconut milk.

In order to find out the suitable ratio of espresso, thick coconut milk and milk, Qianjie used sunflowers produced in stores as the extraction object, and large ceramic cups with 300ml capacity were used to try several mixing schemes respectively. Finally, it was found that the hot latte made from the base of double concentrated (36ml) + 240ml was the best, and the mixing ratio of thick coconut milk and milk was 1:1, that is, one part of thick coconut milk corresponded to one part of milk.

First, use 20g coffee powder to extract 36g concentrated into the cup, pour 120ml thick coconut milk and 120ml fresh milk into the milk tank (if the stronger flavor of coffee, you can make about 200ml Australian white, corresponding to use 80ml thick coconut milk + 80ml fresh milk), then beat out the milk foam suitable for flower drawing, and finally evenly merge the two.

In the process of passing away, we'd better control the intake of more air, about 4-5 seconds, so as to make the milk foam as thick as possible, better grasp the release of flow, and make the white lines more distinct. In addition, the temperature of coconut milk should not be too high. If you like coffee with a heavier flavor, it can be heated to about 45-50 ℃. If you prefer sweet-smelling coconut milk, you can burn it a little bit and let the temperature fall to 50-55 ℃.

However, this method also has its drawbacks. Although heating thick coconut milk together solves the problem of taste disharmony, and the fusion can also pull out the basic pattern, the speed of defoaming is so fast that only a few minutes have passed. The lines that have just been made have become a little blurred, and the whole foam layer has begun to collapse.

So for the face value, Qianjie will be more recommended to make it look like Dirty, that is, to concentrate directly on the warm mix of coconut milk, the specific operation here will not be shown one by one, you can refer to the previous article "Why is your Dirty not layered?" ".

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