What is "mixed milk" coffee? What does blending coffee beans mean? Milk matching DIY!

"match" is a word that often appears on the menu of a coffee shop. Generally speaking, matching mainly refers to the matching on coffee beans. Through the combination of different producing areas, different treatments, or different characteristics of coffee beans, in order to achieve the effect of 1: 1 > 2, this is the purpose of blending. But do you know? In addition to coffee beans, the milk used in milk cafes is sometimes "blended".

The blending of milk is not aimless, it is also an action taken to achieve the effect that 1: 1 is greater than 2. For example, by blending, milk can have a more appropriate concentration, or by blending, milk can have a higher sweetness. The specific milk source and proportion will change according to the goal of the dispenser. So today, let's share what kind of "milk mix" there are in the coffee circle from Qianjie.

One, purified milk two years before the explosion of Dirty coffee with red dairy products, is a very high concentration of purified milk. Because the concentration of purified milk is higher than that of conventional fresh milk, the taste and taste of purified milk will be more outstanding. The Dirty made with it will not only have a clearer appearance, but also have a more unique taste.

The production of purified milk is very simple, and the most extensive way of production is: freeze purification. Just throw the milk into the refrigerator and freeze it and thaw it the next day. Because lactose, protein, fat and other substances will be thawed one step ahead of water, we only need to take the front and middle liquid dissolved from frozen milk to get milk with a higher concentration.

Although the production method is very simple, but because in the early days of the popularity of Dirty this method has not been popular, or mass production is more troublesome, so at that time most merchants will choose to buy purified milk sold on the market. At that time, the purified milk sold was of a very high concentration, which was not suitable for producing all kinds of milk coffee (it is easy to cover the smell of coffee, or the milk coffee produced will be greasy). Therefore, in order to dilute the purified milk to not affect the concentration of the product, many businesses have adopted the practice of "blending". By blending pure milk and fresh milk at 1:1, you can get a high concentration of milk that is higher than that of conventional fresh milk, but not too prominent. The coffee made with it not only has a higher sweetness, but also has a higher mellow and smoothness. So we can see that the purpose of blending milk here is to dilute / increase the concentration of milk.

It is well known that plant milk is not dairy products. It is a cereal beverage based on plant seeds (or fruits) and water that are rich in protein and fat. Because the appearance looks more like milk, it has the title of "milk".

The audience of plant milk is not only lactose-intolerant friends, its own unique aroma has also attracted a lot of people into the pit. It is precisely because the aroma of plant milk is very special, which makes some friends have new ideas in product research and development, such as through blending, to give products a more diverse performance. The more common blending scheme is a plant milk and a fresh milk, so that the milk not only has the aroma of plant milk, but also has the texture of milk. Qianjie has tried to use oatmeal milk and milk to make latte several times before, as mentioned above, the flavor performance is very unique!

That more advanced way of playing can be like the contestants of the world competition, choose purified plant milk, milk or more than 2 kinds of products to mix, so that the final coffee level is richer, the flavor is more unique and prominent.

It is well known that lactose in milk is a kind of "disaccharide", which is composed of glucose and galactose. Its sweetness is not high and it is difficult to detect. But! If we can break it down into monosaccharides, then its sweetness will be magnified and increased to about twice as much. Therefore, in order to improve the sweetness of milk, many merchants use an enzyme called lactase "lactase" to break down lactose to get sweeter milk. This kind of milk is called "enzymatic milk".

In the same way as purified milk, the blending object of enzymatic milk is mainly fresh milk (which can also be others), and the purpose is to control the sweetness of milk. If you want milk to be sweeter, there will be more enzymatic milk.

Fourth, milk powder is mixed in "can you use milk powder to make lattes? In this article, Qianjie mentioned that at world events, some contestants use homemade milk powder and milk to make milk coffee. Yes, it is after drying the milk into milk powder and mixing it with fresh milk.

Similarly, the aim is to freely mix the concentration and sweetness of the milk, so that the performance of the milk can be more in line with their goals, so as to make a better milk coffee. It's reasonable. In fact, Qianjie has tried such a blending scheme before testing milk powder lattes. Although the quality of the milk powder is not as high as that of the competitors, the latte still has a good performance. So if you have extra materials at home, you might as well give it a try (but note that if you add too much milk powder, it is easy to get bored, and the specific amount of milk powder needs to be added according to the roasting degree and flavor performance of the current coffee.)

Well, the above four are the more common milk blending at present. If you usually have different blending methods, you might as well share them in the comments area.

-END-