Why can't the temperature of lahua milk exceed 70°C? What milk is the best way to make latte?

Coffee pulling flowers refers to the pattern and behavior of using milk to foam coffee. Although the drawing pattern does not add any flavor to coffee, it can increase the visual experience of coffee, and both baristas and customers can gain more satisfaction.

But do you know that just the difference between pulling flowers and not pulling flowers will change a lot in the requirements for milk? If you just want to make a cup of milk coffee, no matter what kind of milk it is, you can satisfy this simple task; but if you want to make a beautiful drawing pattern on milk coffee, you will need more! For example, the type of milk is best to be whole fat, the storage of milk is best to be refrigerated, or the temperature of milk is best to not exceed 70°C... Even if these are not mandatory requirements, these requirements are worth noting if we want to make it easier to make a beautiful and long-lasting drawing pattern! So today, Qianjie came to share why it is best to use milk for pulling flowers to meet these three conditions!

1. Why is it best to use whole milk for pulling flowers? Milk is rich in various substances, such as protein, fat, carbohydrates and gray matter. When we disperse the foam, protein and fat play a key role in forming and stabilizing the foam. When a steam stick injects air into milk, protein and fat will wrap the gas to form bubbles. Then, the vortex formed by adjusting the orientation of the milk cylinder will be cut and spun, and a dense and delicate milk foam will be made.

When the protein and fat content in milk is higher, the stability of the milk foam is higher and the speed of dissipation is slower, which is similar to the fat of espresso coffee. Therefore, whole milk is more suitable for making drawn flowers than skimmed milk, because it contains relatively more fat and protein and is more complete, and the drawn flower pattern produced can be more delicate and lasting. In addition, the texture of coffee will also be better due to more complete material retention, such as higher sweetness and higher mellow degree.

2. Why should the temperature of the milk be sent not exceed 70°C? It is a cliché that the elimination of milk has a golden temperature range, which is in the range of 55°C to 65°C. To be more extreme, this range can be reduced to the range of 60°C to 65°C.

When the temperature of milk rises to this range, lactose will be decomposed, and the milk will gain a higher sweetness, which means that the milk coffee produced will taste sweeter. At the same time, the protein can also be stretched, which can better stabilize the bubbles. Therefore, the temperature of milk is usually in the range of 55°C to 65°C, and the ceiling will not exceed 70°C. Once it exceeds 70°C, both the texture of the milk and the quality of the milk foam will decrease. Because too high temperature will cause lactose to accelerate caramelization and reduce sweetness. Protein, fat and other substances will denature and decompose, which will produce three negative situations: ① The stability of milk foam will be reduced, and the defoaming speed will be faster;② The liquidity of milk foam will be reduced, and the difficulty of drawing will be increased;③ The taste of milk will become thin. These are all irreversible negative effects. Even if the temperature of the milk drops, the texture will not be restored.

Therefore, Qianjie recommends that everyone try not to let the temperature exceed 70°C when whisking milk. Of course, this is not a mandatory requirement. For example, when merchants serve take-out coffee, they will wash the milk hotter so that customers can have a warm cup of coffee when they get it. This is a compromise plan based on the premise of sacrificing taste and taste, so the specific choice depends on the ultimate purpose of the individual's demand for coffee.

3. Why is milk best stored refrigerated? Even if a lot of milk meets the conditions for storage at room temperature, as long as the production of coffee flowers is involved, it will basically be thrown into the refrigerator for refrigerated storage. Why? Because this can increase the brewing time of the coffee.

Qianjie mentioned earlier that there are two main key processes in the elimination of milk foam, one is foaming and the other is foaming. Foaming is the step of injecting air into milk to form bubbles; spinning is to cut the bubbles that have already appeared and cut them into countless small bubbles to make them more delicate. Because the target temperature for milk blowing has been fixed, in the range of 55°C to 65°C, the beating time will be affected by the initial temperature of the milk. When the steam intensity and beating technique are the same, the lower the milk temperature, the longer the beating time. Long-term foaming can make the milk foam more delicate and stable. So people usually store milk refrigerated to get a lower temperature, so as to get a longer beating time.

However, it should be noted that when the beating time is too long, the milk will contain too much water, which may easily lead to atomization of the milk bubbles when pulling flowers, blurring the pattern. Therefore, the specific how to store milk depends on the steam intensity of the coffee machine. So the above is the reason why there are requirements for the milk used to draw flowers. Everyone can pay appropriate attention before drawing flowers to better make the ideal pattern ~

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