Can the milk of latte be replaced with soy milk? What does Wangzai milk taste like when making latte? Can milk mixed with milk powder be used to make espresso?

Everyone! So! Zhou! Know! So far, Qianjie has done many evaluations on milk. Because in daily life, there are many coffees we are familiar with that need to be added to milk to make. For example, latte, capablo, Australian white, Dirty... So for coffee, the choice of milk is still quite important.

In addition to these regular types of milk, Qianjie actually wants to conduct another type of "milk" evaluation. That's right! It is the familiar but not the usual "milk" that everyone sees on the cover. However, it has been shelved until now because it is too tricky.

However, recently, many friends have been consulting about whether they can use this kind of "milk" to make lattes, so today, Qian Jie decided to share with you what lattes made with these "milk" are. What kind of flavor and what kind of specific performance it has! (Milk powder, banana milk, Wangzi, soybean milk...)

But then again, using these dairy products to make lattes is nothing new. Since the raw coconut lattes of a certain chain brand became popular, this type of "specialty coffee" has emerged one after another. For example, Orange C American, Arctic Ocean American, Ginger American, etc., are all combined with some well-known classic drinks to make popular coffees. Therefore, the assessment done by Qianjie today should not be abstract... Okay. Okay, without saying much, let's start sharing on the front street!

Experimental beans The espresso coffee made in Qianjie in this experiment uses the same coffee beans. They are all Qianjie Italian blend·strawberry sugar Espresso in the Qianjie bean list. The extraction parameters are: 20g powder, 30s, and 40ml of espresso liquor is produced.

The reason why Qianjie chose it is because this bean is very compatible. It is a moderate to deep roast degree, and the extracted espresso has a balanced and soft taste, not very bitter or sour. At the same time, its flavor is excellent: strawberries, roses, raisins, cookies, and the milk coffee made is very delicious!

Contestant No. 1: The first contestant to appear on the stage was our national-level drink-soybean milk! Although soy milk is not a dairy product, it belongs to the same category of vegetable milk as oatmeal milk. Since oatmeal milk can be a coffee companion, why not soy milk? So Qianjie launched this experiment in December last year-using soy milk instead of milk to make a "latte." (Milk on the left, soy milk on the right)

The ratio used on Front Street is the same as that used for lattes, both 1:5, with 40ml of espresso and 200ml of soy milk. Because it was to be made hot, Qianjie would whip the soy milk to 65°C and then blend it. After the integration is completed, the tasting begins.

Like last year, the "latte" made with soy milk has a very good taste. The aroma of soy milk can be well integrated with the aroma of coffee without any abrupt feeling. In terms of taste, because the soy milk is added with sugar, the "latte" made has a slight sweetness and is not bitter. The flavors are: bean aroma, strawberry, roses, cookies, and chocolate. Pretty good.

But unfortunately, after the soy milk came into contact with coffee, the protein in the soy milk changed and began to agglomerate, which had a great impact on the taste of the coffee. Because of the existence of floc, coffee will taste obviously grainy and not silky, just like drinking a cup of coffee-flavored tofu flowers... (Since the flowers are uglier this time, I still use last year's pictures...) From this change alone, we can know that soy milk is not suitable for pairing with coffee. Although the "latte" made has a good taste, its taste experience has been greatly reduced and it is not very pleasant.

Contestant No. 2: Milk powder The second contestant to appear is milk powder! In the comment section of the article "Put the milk like this at night and you can make super strong milk coffee the next day" shared by Qianjie the day before yesterday, a friend put forward the idea of making rich milk coffee by adding milk powder. The result is of course possible, because Qianjie had already shared this practice in the middle of last year.

In that article, Qian Jie shared with you that the practice of using milk powder in the production of milk coffee has long appeared, and in world-class coffee competitions, some players have used this method to increase the quality of coffee. Texture. After personally trying it on Qianjie, the feasibility of this approach was verified. It's just that everyone needs to pay attention to the ratio when brewing milk powder, because if the ratio is too small and the milk concentration is not enough, the coffee produced will taste thin and taste smooth.

Drawing on last year's experience, Qianjie now uses a ratio of 1:6 (milk powder and hot water), 30g of whole milk powder mixed with 180ml of 60°C hot water (if you want to pull flowers, you need to replace part of the hot water with ice cubes to reduce the temperature and extend the time to wash the milk bubbles), and then paired with 40ml of espresso coffee solution. The latte made in this way is not much different from the latte made with fresh milk. The flavors of coffee and milk are very balanced and complement each other. However, the coffee has a unique aroma of milk powder, which makes it a little special. (Not suitable for pulling flowers)

Contestant number three: Banana milk Contestant number three is banana milk! The so-called banana milk is a kind of blended milk that tastes sweet and then has a strong banana flavor. It is quite delicious. Many people like this taste very much. So what will the latte made with it behave like? Let's try it from Qianjie!

Similarly, the ratio of coffee to milk is 1:5, and 40ml of espresso is paired with 200ml of banana milk. Because Qianjie is now making a hot version, it still needs to heat the milk first and then pull the flowers lightly.

Just like most blended milks, the foam made with banana milk is very fast and becomes rough after a while, making it unsuitable for pulling flowers. But its taste is unexpected!!! It actually tastes good. Because banana milk itself contains more sugar, and the strawberry sugar Espresso used in Qianjie is not baked so deeply, there is almost no bitterness or sweetness in one bite. Then, in terms of flavor, the first thing Qianjie feels is the soft banana flavor, followed by the strawberry and raisin flavor brought by the strawberry candy Espresso bean, which will taste smoother than regular milk. Very good! So Qian Jie planned to make another cup of ice and try it.

The ratio of coffee to milk is the same, both are 40ml of espresso liquor and 200ml of banana milk. Just to maintain the low temperature, two pieces of ice are added on the front street. Through tasting Qianjie, it was found that the iced version of the banana milk latte was not as good as the hot version. Because the low temperature suppressed the aroma, it tasted more like a sweeter latte with a slight banana-flavor. But it's pretty good.

Contestant No. 4: Wangzai Milk Wangzai Milk should not be introduced too much on the street. It is a well-known and popular dairy product. So without saying much, just put it into the production of lattes. The parameters of hot lattes are: 40ml coffee liquor, 200ml Wangzai milk.

To make sense, a latte made with Wangzi milk is a sweet latte with more polysaccharides added. Compared with the former, its sweetness is much higher, and then the taste will be slightly thinner. It is not as mellow and silky as the latte made with fresh milk. There is nothing too outstanding in terms of flavor, because it is covered up by the sweetness of milk, and only a small amount of berry aroma can be captured. Then try making an iced Wangzi milk latte on Qianjie. The parameters are the same, 40ml of espresso liquor and 200ml of Wangzi milk, and then add two ice cubes to maintain the low temperature.

Compared to the hot one, the iced Wangzi milk latte tastes much better, because the low temperature reduces our sensitivity to taste, and the sweetness is relatively less obvious. In terms of taste, it will also taste thinner, and it may be better if you change it to a thickened milk version. Overall, it will be more general.

Contestant No. 5: AD Calcium Milk AD Calcium Milk. Originally, Qianjie didn't want to try this, but unfortunately, too many friends left messages backstage asking Qianjie to try it, so I just wanted to try it together.

Because this product is unique, Qianjie does not make hot drinks and makes it directly into an iced drink version. The parameters are the same as before, 40ml of coffee liquor with 200 ml of AD calcium milk, and 2 pieces of ice to maintain low temperature. After stirring well, we can start tasting. After Qianjie finished tasting it, how to put it, this "latte" made with AD calcium milk tastes very special, a bit like coffee-flavored AD calcium milk, but its overall taste and taste are very strange. It is not difficult to say that it tastes bad, but it is not good either, which is roughly the case. So, the above is the entire content of this article. If you are also interested in these "lattes", Qianjie highly recommends you to try them at home, except for the last one. Just make the last one for a friend to try it. We are still more suitable for tasting the original calcium milk ~

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