The correct way to brew coffee with milk! What water temperature and time should I use to brew latte with hanging coffee?

As we all know, in addition to coffee beans, Qianjie also sells hanging ears, so I often share answers to hanging ears questions raised by some buyers and friends. That may be because the Chinese New Year is approaching, and the number of friends who have purchased hanging ears has increased sharply recently, and there have been many related questions. Among the many questions, the one with the highest repetition rate is a topic often shared by Qianjie: Can you make a latte with hanging coffee?

It's not that it can't be reasonable, but it's important to distinguish the situation. If you want to use hanging ears to make latte in the Italian system, it will definitely be difficult to do it. Because there is no pressure extraction from an espresso machine, we cannot make coffee as high-concentration as espresso. Even if we can, the process must be very cumbersome and lengthy; but if we want to make milk coffee similar to latte, with a strong coffee flavor, and then good taste in all aspects, we can still do it. Not only that, there are many ways we can achieve this goal!

How to do it specifically? Next, Qianjie will share how to use hanging ears to make a cup of strong "latte coffee." But before that, what we need to know is that this kind of milk coffee is definitely not made with milk. Because just as Qian Jie wrote in "Can I Make Coffee with Milk?" As shared in this article, milk is too concentrated to be an excellent solvent.

So if we want to make a relatively delicious cup of milk coffee with hanging ears, we can only find a different approach and use some less conventional methods to extract it.

Unconventional Method 1: Stirring This is a relatively simple method of espresso extraction! If we want to make a cup of milk coffee with excellent taste and taste, stirring will be a good choice. Only by adding strong stirring during the brewing process to accelerate the dissolution of flavor substances, we can extract a large amount of flavor substances with a very small amount of water under normal pressure extraction, so as to get a cup of coffee that can be made well. espresso. It doesn't matter if you don't understand it well. Next, Qianjie will share the specific operation process. It should be noted that if you plan to make milk coffee, then it is best to choose medium and deep roasted coffee. First, because this kind of coffee is easier to extract, and we can relatively easily dissolve a large amount of flavor substances, that is, the milk coffee produced will be stronger; second, because the taste of deep-roasted coffee will be more consistent with that of milk. It will not be as abrupt as lightly roasted coffee. For example, in the front street bean list, the front street Indonesia Mantonin and the Brazilian Hirado Canar are both very good.

Of course, if you like the taste of lightly roasted coffee, the taste will vary from person to person, and the recipe is the same anyway. Without saying much, I will let Qianjie share how to make it. Because Qianjie's ears are 10g per pack, and it is best to use 20g powder when making espresso for milk coffee. Therefore, Qianjie will use 2 packs of ears and then integrate their coffee powder into an ear bag. The hanging ear used here on Front Street is Front Street Indonesia Mantonin. The coffee extracted with it will have the flavors of chocolate, nuts, cream and caramel.

Then we equipped a slender stirring bar for stirring. The water temperature used was 100°C, the water injected was 80ml (powder and water ratio was 1:4), and the extraction time started in 2 minutes. When the water boils, we can start making our espresso coffee. First, inject 30ml of hot water for steaming. During steaming, we need to use a stirring stick to stir the coffee powder. Because the powder layer is thick, we need to stir so that the coffee powder can be moistened by the hot water for uniform exhaust.

Just what everyone needs to note is that since 20 grams of coffee powder will be relatively full in an ear bag, when injecting water, we need to use a small water flow to inject it slowly. It will be a little difficult to stir while adding water, but it won't be too difficult. After the steaming is over, the remaining 50ml of hot water is injected in multiple stages. There is no requirement for the amount of water injected in each section. You can stop as long as the injection is flush with the mouth of the bag, and then remember to constantly stir. After stirring until all the hot water in the ear bag has penetrated out, we repeat this operation until the target water volume is all injected.

This kind of operation can allow us to obtain an espresso with relatively high concentration and extraction rate. Qianjie has done many tests, and basically the extracted coffee liquor is about 47ml, and then the concentration will be about 6.95%. The extraction rate is around 17%. After tasting, it was found that the taste of the coffee was relatively balanced, and all the flavors were displayed. It was a relatively good coffee (for espresso made with hanging ears).

Then we just need to add the right amount of milk to this espresso coffee according to our preferences, and a cup of milk coffee with strong taste and flavor is made. Generally, the Qianjie Conference recommends a ratio of 1:3 coffee to milk. For example, the coffee liquor we extracted above is 47ml, so the milk added is about 148ml. Because the concentration and taste of coffee still cannot reach the concentration of espresso coffee, we'd better not use too much milk, so as to avoid excessive dilution of the taste and taste. Of course, you can also like that kind of milk coffee, just watch it yourself ~

Unconventional Method 2: Cooking Of course, milk is not completely useless to extract coffee. It just has a relatively low extraction efficiency and a relatively slow extraction speed. Many friends have left messages backstage on the front street saying whether they can put milk and coffee powder in the same pot and brew the rich flavor of milk coffee. It has been measured and shared on Naqian Street before, and it is okay. Because boiling can keep milk at a high temperature for a long time, the flavor substances in coffee can be continuously dissolved. There is not much emphasis on cooking. We just need to throw the coffee powder and milk in the ear bag into the pot and boil it at a ratio of 1:5. After boiling, cook it on low heat/residual temperature for 2 minutes. Pay attention to stirring during the period to avoid milk overflowing.

But Qianjie will still recommend the first method! Because although this method can make strong milk coffee, it is not so pleasing. First, because some substances in milk will be destroyed at high temperatures, so the taste and sweetness will be slightly reduced; secondly, because the whole process is very cumbersome, and in addition to cooking, you have to filter it. The concentration of milk is very high, and the filter bags and filter papers hanging on the ears are very slow to filter out the milk and coffee in a short period of time, you have to use a filter screen, and then you have to purchase an additional appliance and clean it It's very troublesome (I don't want to wash the pan!!!). Therefore, Qianjie does not promote this method, but still uses other methods to make it when conditions permit. (Note: Never filter with a press pot!!!)

Unconventional method 3: Bubble is very simple. It is often shared on the front street. We just need to throw the entire bag of milk and ear-hanging bag into a sealed container to soak for one night, and then lift the ear-hanging bag the next day. Come out and you can directly get a strong milk coffee. The reason why this method is feasible is that it lengthens the extraction time and allows the milk to dissolve the flavor substances in the coffee over more than 8 hours. There is only one disadvantage, which is that the production time is long and requires production one night in advance.

If you can accept this method, you only need to soak the hanging ear and milk in a ratio of 1:5. It is very simple and does not restrict coffee beans. But because there are often shares on Qianjie, interested friends can refer to previous articles to understand, so I won't repeat them here ~

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