Hot latte becomes too cold to drink. What method should I use to reheat it?

I believe everyone who likes milk coffee knows that a hot latte tastes the best when it is ready. First of all, the oil will bring rich aroma, after the first sip, we can feel the smooth and dense foam layer, and then at the right temperature, the mellow aroma of coffee and the sweetness of milk will set off each other in the mouth, balanced and full.

In the article "what degree of milk is the best to make a latte?" The importance of temperature to milk coffee is also mentioned in. As soon as the prepared hot latte cools, the aroma weakens, the foam gradually solidifies, and the coffee underneath has a coarse, greasy taste that remains on the tongue for a long time. And when it gets completely cold, we only need to take a sip and immediately look embarrassed, and we don't want to take a second sip at all in the winter.

Out of the good habit of not wasting food, there are usually two ways to drink it: either to finish it (there is a good chance of a pain mask), or to reheat the coffee and then finish it. For qualified contestants, there is no shortage of heating appliances at home, so they will give priority to the second one.

Boss, please heat the latte for me.

So the question is, will the reheated latte still taste good? What is the appropriate degree of heating? And one of the issues that everyone is most concerned about is how to reheat it for better taste.

Why doesn't the hot latte taste so good when it's cooled?

Our perception of taste is actually the sense of taste produced by the chemical elements on the food and the receptor reaction of the tongue. Coffee from hot to cool, mainly from two aspects: one is the aroma, the other is the taste. Freshly brewed coffee will always volatilize its own aroma in the process of cooling, and as the temperature of the coffee is lower than our body temperature, it weakens our taste buds' perception of sweet, sweet and other tastes, and accordingly, the perception of sour and bitter taste is more obvious.

The same is true of hot lattes. When a fused milk coffee is cooled from 65 ℃ to less than 45 ℃, the oily aroma of the coffee and the sweetness of hot milk will continue to drift away, and the foam will gradually burst and defoamed and delaminated with the coffee liquid. And the heated milk because the structure of fat and protein has changed, the taste of the two will be different when they are cold, thus making the overall taste of the coffee worse.

Can the cold latte be reheated?

Qianjie made a cup of hot latte with the warm sun mixture from the store. When it was done, the temperature was 61 ℃. The entrance had vanilla, cream melon seeds, milk chocolate and a touch of fermented wine flavor. The sweetness and concentrated aroma of milk complement each other in the mouth.

After leaving it outdoors for 20 minutes, the temperature of the latte dropped to 38 ℃, tasted like chocolate and nut cookies, the aroma weakened, the bitterness of the coffee somewhat outweighed the milky taste, and the taste became a bit sharp. Then leave it for another 40 minutes and the temperature is 29 ℃, when the coffee no longer has its original sweet flavor and feels a little scorched in the mouth, as if drinking a cup of bitter low-temperature milk.

Next, Qianjie divides the remaining coffee into two halves, one reheated with a steam stick and the other heated by an electric stove until 50 ℃ is restored.

Through tasting and comparison in Qianjie, these two groups of coffee no longer have the aroma of warm sun after reheating, and the taste is relatively light. Among them, the latte heated by the steam bar of the coffee machine is heavily watered due to the influence of high temperature steam. Although it has no bitter taste, it remains slightly astringent after swallowing.

The second group is directly heated by an electric stove, so the concentration remains the same, but the temperature rise again aggravates the bitterness of the coffee, with the dry end of the walnut skin.

I believe you can draw a conclusion here that for a hot latte that has cooled down, it is theoretically impossible to return to the delicious taste it was when it was first made, whether it is steamed or reheated with a heat source. because the flavor of the coffee has changed irreversibly. However, compared with the exciting cold taste, it is better to restore the coffee to close to body temperature, and naturally it will not be wasted.

In addition to the two heating methods mentioned above in the front street, there is another way that is also very common, that is, microwave heating. For office workers or home parties, microwave heating is obviously the most convenient and fastest, but because microwave heating is easy to be heated unevenly, once the liquid boils, it will spill over, so the container of coffee had better leave half the space. Be careful not to use too high heat, you can first heat for 30 seconds, try the temperature before deciding whether to continue.

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