How high should the milk be heated in latte cappuccino Australian white coffee? What is the sweetest degree of milk in espresso?

If you have observed the process of a barista when producing lattes, it should be easy for everyone on Qianjie to find that barista usually uses both hands when blowing up the milk bubbles. One hand holds the handle of the flower jar, and the other hand is constantly touching the jar body.

The reason why we hold the jar in this way is not only to dispense a portion of milk foam, but also to allow the temperature of the milk to fall within the target range--65 ° C ±3°C, which is the barista's target temperature range when heating milk. Many friends are surprised why the milk used to make lattes must fall within this temperature range? Even when learning how to make lattes, there will be a course dedicated to how to accurately heat the temperature of milk to this range without a thermometer. A friend asked this morning.

Why does latte milk have to be heated to 65°C? In fact, there is no strict requirement that the milk of latte must be heated to the range of 65°C±3°C. This is just an industry standard. As long as you want, heat the milk to temperatures other than 50°C, 70°C, etc. It is also okay. The reason why the milk temperature standard for lattes is in the range of 65°C±3°C is because sending milk to this temperature range will bring two benefits. The first is that milk will be sweeter.

An experiment was conducted on Qianjie, which was to use milk at different temperatures to make a cup of latte, and then compare the taste between them and the changes in the flower pattern. The coffee beans selected are Front Street Strawberry Candy·Espresso, which can make Italian coffee with strong flower and fruit aroma. The espresso extracted with it will have strawberry fudge, white floral flowers, caramel, and cream flavor performance. The parameters are 20g powder, 30 seconds, and 40ml coffee liquor. The ratio of coffee to milk is 1:5.

The comparison result is that lattes made with milk at 55°C~65°C have the highest sweetness, lattes made with milk above 70°C have the lowest sweetness, and lattes made with milk below 50°C have the lowest sweetness. The reason why lattes made with milk at 55°C~65°C have the highest sweetness is mainly due to two reasons: the first is that this temperature range is exactly the temperature range where our human taste buds have the highest sensitivity to sweetness. In this range, we will feel sweetness more easily.

Secondly, this temperature range can activate the sweetness of milk lactose! The sweetness of lactose in milk is very low, only about 20% of the sweetness of sucrose. But when we heat milk to 65°C, lactose will hydrolyze after a few minutes to produce glucose and galactose. The sweetness of glucose is about 70% of the sweetness of sucrose, and the sweetness of galactose is about 30% of the sweetness of sucrose. No matter which one is, their sweetness will be higher than lactose. Then add on to the increase in the sensitivity of our taste buds to sweetness perception, milk in this temperature range will have a higher sweetness than milk at other temperatures. Naturally, the coffee made with it will have a relatively higher sweetness.

The second reason for sending it to this temperature is drawing flowers. As a standard feature of hot lattes, almost all lattes produced in coffee shops have a beautiful drawing flower pattern. If the pattern wants to look good and last, then we need to master how to make a high-quality milk foam. In addition to how to foam, blend, and weave, the temperature of the milk will also affect the quality of the milk foam. If the milk temperature is too low or too high, the quality of the milk foam will be reduced. It is too low because the milk does not have enough beating time, and it is too high because some substances in the milk will be destroyed by high temperatures. In either case, the milk foam will lack enough stability, will break more easily, and will not be able to maintain the beautiful drawing pattern for a long time. This is also the result obtained from the experiment mentioned in Qianjie.

And 65°C±3°C can just meet all the requirements, which not only allows the milk foam to have sufficient frothing time, but at the same time it will not be so high that it will destroy the substances in the milk body. The quality of the milk foam is very excellent, and the drawn flower pattern is both beautiful and long-lasting. These are the two main reasons why latte milk is heated to 65°C±3°C. But as Qianjie said earlier, we don't have to stick to this temperature when making hot lattes. If we don't want to drink too hot, we can just heat it to around 50 - 55°C; if the weather is cold, the cooling rate is relatively fast, so it doesn't matter much if the milk is heated to 70°C. Just follow your own needs ~

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