What is pure milk? Should Dirty be made with pure milk? What is the difference between pure milk and fresh milk? What should I pay attention to when making pure milk to make lattes?

Because Qianjie often shares pure milk recently, many friends are curious about the difference between dairy coffee made with this milk and regular fresh milk. If it is simply explained, the taste of milk will be stronger, and then the overall taste will be thicker.

But just by saying this, Qianjie believes that friends who have not tasted it will have difficulty correctly imagine their texture, so you might as well actually make a cup of milk coffee made from pure milk to experience their taste and taste. In addition to purchasing pure milk online, you can also make it yourself online and offline, which is very simple! With just two simple actions, we can make a high-concentration milk. So now Qianjie will come to share with you first and discuss how to make pure milk ~

Improve the production of pure milk As said on the front street, improve the production of pure milk! Chang! Jane! Single!!!! There are only two steps in total. The first step is to put a bottle of fresh milk in the refrigerator and freeze it!

The second step is to take out the milk and defrost it. It's that simple ~

Why is it so simple? I believe everyone knows that the so-called purified milk refers to milk with less water and more nutrients such as protein, lactose, and fat and higher concentration. If we want to make such a high-concentration milk, we need to remove some of the water from the milk. Freezing and then thawing the milk can remove the water from the milk well. Because the freezing point of water is 0°C, and the freezing point of other substances other than water in milk is lower than that of water, this causes the water in milk to freeze first when freezing, and other substances such as protein and fat will still remain in a liquid state and will gradually freeze as the temperature drops. When thawed, protein, fat and other substances melt one step ahead of water because their freezing point is lower.

In other words, other substances in milk will be thawed faster than water. We only need to remove the water before it completely thaws to extract part of the water in the milk and complete the purification of the milk. This is the purification purpose achieved by using the difference in freezing points of different substances. It is also known as the "freezing purification method." Many liquids other than milk can also be purified in this way.

So what specific level must the purification be completed? In fact, everything can be done, depending on the concentration of milk you want. The more thawed amount, the lower the concentration. Generally, the amount thawed on Qianjie is about one-third of the original. For example, a bottle of about 900ml milk will thaw out 300ml, and then its concentration will be half higher than the original. (Different freezing and thawing methods will get different concentrations, so here Qianjie can only give a rough idea.) And such a concentration is just right to drink. The taste and taste of the milk are very significantly improved, but it will not There is obvious salty taste. When using it to make milk coffee, you don't need to adjust too much parameters, and the taste is not easy to get tired. (On the left is regular fresh milk, on the right is purified fresh milk)

After we successfully obtain purified milk, we can start the production of purified milk coffee! Among all the milk coffees, the easiest one to make is Dirty! Because as Qianjie has always introduced, since Dirty's milk and coffee are separated rather than integrated, the taste and texture of milk will not have much impact on the coffee, so when making Dirty with pure milk, We can directly replace it in equal amounts ~

Use purified milk to make Dirty. For example, Qianjie originally used a ratio of 1:4 to make Dirty, and 40ml of espresso coffee was mixed with 160ml of fresh milk. Then when we replace fresh milk with purified milk, we can also use the same 1:4 ratio, use 40ml of espresso coffee with 160ml of purified milk.

The choice of coffee depends on personal preferences. If you like the ones with obvious contrast and long sweetness, you can choose medium to deep and deeply roasted coffee beans to make, such as the Qianjie Classic Italian Mix in the Qianjie Bean List, Qianjie Sumatra·PWN Gold Mantelin. When extracted, they will have strong caramel and chocolate aromas, which can form a more sharp contrast with purified milk; If you want to have a smaller contrast and have a fresher coffee taste, you can choose medium to light coffee beans. For example, the Qianjie strawberry candy Espresso, which is specially adjusted and roasted for Italian style in the Qianjie bean list, and Qianjie Huakui SOE, etc. can extract a cup of espresso with a strong fruity flavor. Using them to make it with Dirty made with purified milk has a unique flavor ~

If you use pure milk to make other milk coffees... But if you want to use pure milk to make other dairy coffees other than Dirty, such as latte, Australian white, cappuccino, etc., you need to pay attention to adjusting the ratio! Why? Because these milk coffees all need to blend milk and coffee, and the taste of pure milk itself will be much stronger than that of fresh milk. If we use the same ratio to make these milk coffees, the final taste of milk will be very easy to cover up the taste of coffee!

Take Qianjie as an example. When Qianjie uses Qianjie's classic mixture to make lattes, it uses a ratio of 1:5 and concentrates it to 40ml.(40ml of coffee liquor is extracted from 20g of powder in 30 seconds), and 200ml of fresh milk. The latte produced is mellow and fragrant, has a balanced taste (coffee and milk), and has a prominent flavor; but if the milk is replaced with pure milk and the same ratio is used in the future, then the latte produced will become mainly milky flavor, supplemented by coffee flavor, and then the flavor performance will be slightly inferior. At the same time, it will be easy to get greasy to drink because the milky flavor is too strong and the taste is too thick.

In order to prevent this from happening, we need to adjust the ratio. After the front street test, the latte made by reducing the amount of milk by 20ml on the original basis is the most suitable, that is, using a ratio of 1: 4.5. 40ml uses the concentrate made from classic blending as the base, and then 180ml of milk is mixed to blend. Finally, we get a cup of delicious super strong latte made from purified milk! Compared with the original, the taste of coffee will no longer be concealed, but purifying milk will bring a more mellow taste to the coffee, and at the same time, the milk aroma will be more prominent, which is very good.

Of course, in addition to this, we can also choose to increase the concentration of the coffee, such as using more powder to extract the same liquid weight. However, doing so will not only increase the overall flavor concentration, increase the burden on us when tasting, and make it easier to get tired, but also make it more troublesome and costly to adjust parameters. So when we use purified milk to make milk coffee, it is best to adjust the ratio of coffee and milk, especially from the milk side. Whether it's latte, Australian white, or cappuccino and everything else that requires the fusion of milk and coffee.

- END -