Can I make lattes with milk? What is creamy coffee? What is the difference between milk extract and cold extract coffee?

"Milk extract" is a dairy coffee making method that is often shared on Qianjie. A brief introduction is based on the method of making cold extract coffee, and then use milk instead of water to soak and extract the coffee. The advantage of this method is that it allows us to easily make a cup of sweet and mellow milk coffee without a coffee machine. However, many friends have reported that not only does this method take a long time, but the milk coffee produced also has a clear sense of fermentation and is not very pleasant in taste. So they wanted to know if there was any way to shorten the production time and make the coffee less fermented. Of course there is! and very simple. The reason why the classic "milk extract" method requires a long extraction time is that the extraction efficiency provided by milk temperature and grinding is too low, which leads to the need for a long period of immersion to release the flavor substances relatively completely, and this also promotes the emergence of a sense of fermentation in coffee. On the other hand, if we want to make a cup of fragrant and delicious milk coffee in a short period of time, we only need to increase the temperature of the milk and refine the grinding degree of the coffee powder. Although it sounds simple, because the "constitution" of milk and water is different, there are many details that need to be paid attention to when making it. It doesn't matter! Next, Qianjie will share how to quickly make a cup of delicious milk coffee with milk!

How to quickly brew a cup of delicious milk coffee with milk? If you want to shorten the extraction time, the first parameter that needs to be improved is the temperature of the milk. Because, like the water temperature, the temperature of milk determines the dissolution rate of coffee flavor substances. When the temperature of milk is higher, the faster the dissolution rate of flavor substances will be. However, the temperature of milk is not as high as possible, and Qianjie does not recommend heating milk more than 70°C. Because once it exceeds 70°C, the taste and taste of milk will be reduced due to the destruction of substances in the body by high temperature. If you have actually tried it, you will know that milk above 70°C is not as good as milk below 70°C. Even if it cools down, the texture of the milk will not recover! Because this is the result of the destruction of substances in the body and belongs to the irreversible "damage."

Therefore, when we decide to use milk to brew coffee, it is best to control the temperature of the milk between 60°C and 70°C. In this way, coffee substances can be extracted relatively quickly without excessive temperatures damaging the texture of the milk. The second is the grinding degree of the coffee powder. The grinding degree is naturally thinner, the better! The finer the coffee powder is ground, the larger its total surface area, and the flavor substances can be dissolved more easily by milk.

Here, we don't need to worry that the coffee powder will be ground too finely, which will lead to the problem of agglomeration and obstruction of extraction after absorbing enough water (you need to pay attention to cold-extracted coffee. For details, please refer to the previous street articles of the past two days). Because the soaking time is very short (compared to the soaking time of cold extraction), the coffee powder does not have enough time to gather together and agglomerate; also, the coffee powder is not in a static state throughout the process, which is related to the characteristics of milk and the characteristics of immersion extraction! As we all know, the core mechanism of coffee extraction is concentration difference. The lower the solvent concentration, the higher its extraction efficiency, and the higher the solvent concentration, the lower its extraction efficiency. Compared with water, which contains almost nothing, milk is very rich in various substances, so this leads to a much lower extraction efficiency than water.

So, if we want to use milk to quickly soak out the flavor substances in coffee, then in addition to raising the water temperature and fine grinding, another thing to do is to add stirring action. Stirring is used to accelerate the dissolution of flavor substances, so as to complete the extraction in a short time. One point that requires extra attention during the production process is the use of filtering equipment. Since the production method is soaking, we ultimately need to use a filter to filter out the coffee grounds. But because the density of milk will be relatively high, the speed at which it passes through the filter paper is very slow, which will cause friends who use filter paper to wait for a long filtering time.

If we don't want to wait too long for filtration, then if conditions permit, the Front Street Association recommends that you prepare a metal filter with a large gap for filtration, so that you can avoid the long filtration time (it will be blocked, but faster than filter paper). But it also has a disadvantage, that is, the filter is not as clean as the filter paper, and a certain amount of fine powder will cross the filter and be added to the coffee.

Although these fine powders can enhance the taste and richness of coffee, they also reduce the cleanliness of the coffee and reduce the taste experience. So, it's up to you to choose between fish and bear's paw. Okay, that's the general introduction. Next, Qianjie will demonstrate how to quickly brew a cup of delicious milk coffee with milk!

The coffee beans used in this production on Qianjie are Queen's Estate in Brazil. When roasted to medium and deep, they have sufficient roasted aroma, which can set off the sweetness of milk without being overshadowed by the taste of milk. Moreover, its flavor is very soft: nuts, cream, and chocolate. It is a bean that is very suitable for the production of fragrant milk coffee. Of course, other beans can also be used. You can choose ~ The extraction parameters are as follows: Amount of powder used: 25g Grinding degree: 7 scale of Ek43 (4 grids finer than conventional hot flushing grinding) Powder to milk ratio: 1:13 Milk temperature: 65°C~68°C Soaking time: 10 minutes First, we grind the coffee powder and pour it into the prepared container.

The milk is then heated, and when it reaches the specified temperature, we can pour the milk into the container.

Then use any tool to stir and start timing.

Since the soaking time is long, we'd better prepare a cover to prevent dust from entering, which can also help reduce the loss of aroma. Then at the 3rd and 5th minutes, we stirred the coffee again.

When the time reaches ten minutes, we can start to filter out the coffee.

After the filtration is completed, Qianjie begins to taste! "Smooth silk" and "fragrant" are the two feelings that directly come to Qianjie's mind after tasting it.

It's really no exaggeration at all. Milk and coffee complement each other, reflecting each other while making their respective advantages more prominent. In terms of flavor expression, you can obviously drink it on the front street: nuts and chocolate. In terms of taste, as said in front of the front street, it is silky and mellow. The aftertaste is long and very good. Then it should be noted that this approach does not actually allow coffee to have enough extraction, but relatively speaking, it will extract more things, which is essentially insufficient extraction. But because we add the concentration of coffee by accumulating the amount of powder, we avoid the situation that the taste of coffee will be concealed by milk. Overall, it is very good. The production time is not long, and the taste has an excellent performance. Interested friends can still give it a try ~

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