What milk is best for making latte and white Dirty coffee? What is the difference between different brands of fresh milk and pure milk for making coffee?

Imagine if there was no milk in the world of coffee, then latte, Australian white, cappuccino, and Dirty would disappear, and many coffee shops offering Italian cuisine would lose at least 1/3 of the varieties. This shows how irreplaceable milk is to coffee.

Regarding the choice of milk, many readers will leave a message to Qianjie backstage: What milk is suitable for pairing with coffee? Which kind of milk is the best to make a latte? Does this (milk brand) pull flower work well?

Whenever I hear these questions, Qianjie Association said that it could not give clear answers because there are countless dairy products on the market, and each brand (category) has its own characteristics and selling points, including aroma, taste, formula, price, difficulty of purchase... everything is different, and everyone's needs and preferences are different, so there is no saying which milk is the best.

Therefore, there is no advertising here on Qianjie, but instead combines the milk itself and the style of the coffee beans, as well as the presentation of the coffee to be made in the end, to provide everyone with ideas for choosing milk.

What type of milk should you give priority to making coffee?

In the eyes of baristas,"good milk" must first be fresh enough, strong and silky in taste, and have a good sense of integration and balance. At the same time, the milk foam needs to be dense and long-lasting. Generally, the front street recommends using whole milk.

Freshness is easy to understand, that is, milk is in the optimal drinking period, because the taste is clear and sweet when drunk alone, and you can feel the strong milk aroma when combined with Italian concentrate; the latter three are related to the protein, carbohydrates, and fat contained in milk. Fat determines the mellow degree, protein can help stabilize the milk foam after being washed, and carbohydrates can greatly enhance the sweetness.

Compared with skimmed milk and pure milk stored at room temperature, whole milk that needs to be refrigerated is rich in milk fat, protein and carbohydrates. When made into coffee, it not only helps to control the foaming amount, but also maintains a stable state of the pattern. It can also make the coffee drink smoother, richer and thicker. This is why most coffee shops give priority to whole milk products.

How to choose milk based on coffee beans?

There are often misunderstandings in selecting milk. Some people think that the more expensive the price, the better, and some people think that the stronger the taste (taste), the better. In fact, compared with these, coffee beans are the key. Because different coffee beans and milk will have different effects, the taste of a cup of coffee is first limited by Italian concentrate, then by milk, and then by details. Therefore, if you want to choose the right milk, you must first understand the style of coffee beans. The method is very simple, just by looking at the baking degree.

Coffee beans with moderate to moderate baking degrees, such as Qianjie Huaquai SOE, Qianjie Strawberry Candy·Rose Summer Mix, and Qianjie Colombia Cici, due to their short heating time, the extracted concentrated acidity is high, the taste and aroma are thin, and the aftertaste is short, so it is not suitable to be paired with milk with too strong milk aroma, otherwise the fruit aroma in coffee will easily be completely covered;

Medium to deep roasted coffee has always been regarded as the best partner for milk. Because it has experienced more browning reactions, the texture is relatively crispy, and rich oil can be easily extracted in the fresh state. Beans such as Qianjie Classic Italian Blend, Qianjie Commercial Italian Blend, and Qianjie Boutique Italian Blend generally have more bitter substances, and the taste is mostly rich, burnt, and high-mellow. At this time, choosing milk with higher protein content can not only properly suppress the bitterness, but also stimulate various concentrated flavors and make the whole cup of coffee drink more harmoniously.

How to find the right milk for different coffees?

When we judge the style of the coffee beans, it means that the direction of espresso has been roughly determined, and the next step is to see what coffee we want to make. Here, Qianjie combines the article "Milk Evaluation! What is the difference between coffee made with different fresh milk?", List several common espresso coffees in turn for your reference.

Iced latte/hot latte: A good latte should be an ideal balance between the concentrated bitterness and the sweetness of milk. At this time, the role of milk is to accommodate coffee, but will not change it. When concentrated with a rich caramelized aroma, only when mixed with rich mellow milk can the two be coordinated with each other. Please refer to the Asahi Vipin Milk and Uno tested on Qianjie; if concentrated into fruit acid type, in order to prevent stealing coffee flavor, you can choose milk with a clear and sweet taste, such as Bright Fresh Pasture and Yuexian.

Australian White: The essence of Australian White is to use hot milk to highlight the rich flavor of coffee. Based on this, the sweetness of the milk and the delicacy of the milk foam after being beaten play an important role. Therefore, the milk selected has a high degree of mellow enough, and secondly, the texture of the milk foam that is beaten should be silky enough, such as Yuno, Guangming, and Meiji.

Dirty: A standard cup of Dirty should be a perfect match of hot top and cold bottom. The freshly extracted concentrate is suspended on the top, and the cold and cool fresh milk is on the bottom. In order to contrast with bitter coffee, the milk is either strong enough or sweet enough., or both. High-concentration milk can make concentrates (especially deep-baked) have a salty cheese-like taste, such as ice blog; high-sweetness further amplifies the presence of coffee aroma, such as Meiji Chunyi milk.

Finally, for lactose tolerance, milk protein allergy, probably only oatmeal milk such options. But then again, it is not essentially a "milk" category.

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