Introduction to the efficacy and role of coffee and honey: Can honey and latte be drunk together?

When it comes to coffee partners, everyone has their own habits, such as sugar, milk, condensed milk and cream, which are mild and easy to get.

But whenever people are asked whether coffee can be added with honey, whether it tastes good, and whether it is harmful or not, they immediately show a puzzled expression, and then silently go to du Niang for an answer, and finally get a lot of disagreements. For a moment, I don't know who to listen to. Qianjie is here today to talk about honey, a controversial coffee companion.

Can I drink coffee with honey?

In fact, adding honey to coffee is a very old way to drink, and it has a history of hundreds of years. For example, in the article "Viennese Coffee, it seems to have changed!" There is honey in the story of the origin of cappuccino:

The time line dates back to 1684, when the Polish Kurch gene successfully rescued the besieged city of Vienna and was rewarded with a generous reward, as well as a large number of coffee beans dropped by the Turks after their defeat. So he stayed in Vienna after the war and opened a blue bottle cafe. To cater to the Austrian taste, he thought of using cloth bags to filter out the hard-to-taste powder of Turkish coffee and adding cream, honey and spices to enrich the taste, which soon became popular with Viennese.

As a natural sweetener, honey has long been used to add sweetness and aroma to food. Modern research believes that honey contains about 70% of glucose and fructose, as well as proteins, inorganic salts, organic acids and other substances, so it is not only rich in nutrition, but also has a good auxiliary role in dietotherapy. So for the question of whether coffee can be added with honey, the answer is obviously yes.

How does coffee add honey to just taste good?

Compared with seasonings such as granulated sugar, honey not only has a unique smell, it tastes sweet and moist, and high-quality honey will also emit elegant floral fragrance, so when we use honey instead of sugar to add to the coffee, it can not only increase the sweetness, if properly grasped, it may also be able to combine with the coffee to form a new compound taste.

Qianjie learned from the elders of the family that, in fact, the water temperature of brewing honey is also very particular, because too high temperature will destroy the heat-unstable nutrients such as enzymes, vitamins and polyphenols in honey, and the hot temperature will make the honey sour, causing the taste to get worse. At present, the mainstream research thinks that the water temperature below 60 ℃ can avoid the loss of heat-unstable nutrients, among which the water temperature of 40-55 ℃ is the best.

Black coffee such as hand-brewing and hanging ears will be brewed with hot water close to 90 ℃, and the temperature of the coffee will usually fall at 65-75 ℃ or even higher, so in order to avoid a bad taste, we might as well wait for it to cool slightly, and then add our own honey according to the taste.

For example, the Brazilian Queen Manor, which will be washed in Qianjie today, is placed indoors for 6-8 minutes, then stir in 2 tablespoons of honey, waiting to be completely melted and tasted. The coffee is not hot, with a sweet smell and sweetness. It is very comfortable.

If you want to add honey to latte / cappuccino / Australian white, then we need to pay attention to the amount, because too little is easily masked by the smell of coffee, and if you add too much, you are worried that the milk coffee will become sweet. In this regard, Qianjie tried a number of parameters and found that the ratio of honey to coffee liquid controlled at 1:2 is the best, that is, one part of honey corresponds to two parts of espresso.

For example, in Qianjie, where oatmeal milk is used to make cappuccino and honey, 40g coffee liquid is extracted with 20g warm sun coffee powder.

Then pour 180ml oatmeal milk and 20g honey into the vat successively, and send out fluffy and thick milk bubbles at a temperature of 50-55 ℃ suitable for direct drinking.

Finally, the two are combined, and the honey oat cappuccino is made.

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