Which dairy products are loyal buddies of coffee?

Coffee and milk are the best "companions". People have been adding milk to coffee since the early days of coffee. Adding milk to coffee can not only improve the nutritional value of coffee, but also improve its taste and make it look sweet and smooth.

There are many dairy products on the market, in the face of these dazzling products, which type of coffee should be chosen to make coffee? Here's what happens when different dairy products are paired with coffee.

Classified according to the source of dairy products

(1) Milk: milk is a traditional coffee companion. It can add sweetness and texture to the coffee, but it won't steal the limelight. And milk is cheaper and easy to buy, so most people are very familiar with it and can accept its flavor characteristics.

(2) Goat milk: goat milk has a strong flavor similar to salt and grass. People who like Greek yogurt should like goat milk very much. Goat's milk is not as sweet as milk and is best used to make coffee that has been moderately roasted. (3) Buffalo milk: Buffalo milk has the highest fat content, extremely rich taste, with a sweet, cheese-like exciting flavor, some people may not like this taste. In the morning, drink a cup of coffee with the right amount of buffalo milk, and you will enjoy it all morning. Buffalo milk is rare and expensive, so if you have a chance, you might as well give it a try.

Classified according to the milk fat content of dairy products:

(1) whole milk: whole milk refers to pure milk without artificial skimming, but its fat content is actually very low. Dairy products marked as whole milk need to have at least 3.25% fat (American standard), and most companies make milk taste better by making it 4% fat. Whole milk is the most commonly used dairy product in coffee shops because it contains just the right amount of fat, neither more nor less, and can achieve an ideal balance between flavor and texture when mixed with coffee.

(2) low-fat milk: low-fat milk refers to milk with a fat content of about 1% or 2%. Although their fat content has been reduced, there is no significant change in flavor and taste, but it may seem a little thin compared to whole milk. In a coffee shop, if baristas run out of low-fat milk, they mix whole and skim milk to get roughly low-fat milk, but the resulting milk sometimes appears to be too hydrated or too fat.

(3) skim milk: this milk contains no fat at all, which may be one of the reasons why they have a faint blue hue. Fat balls can only refract light with longer wavelengths, which makes dairy products look whiter, so milk with fat looks milky white. The main component of skim milk is casein, which can only refract light with shorter wavelengths. This kind of milk tastes sweeter because it has no fat. Hot skim milk produces thicker and denser bubbles, which, when added to the coffee, make the coffee nearly gray and sweeter.

(4) Cream: there are many types of cream, such as low-fat cream, semi-fat cream, high-fat cream and heavy fat cream. Obviously, the biggest difference between these creams is the content of cream.

Semi-fat cream has the lowest fat content, only 12%; low-fat cream has 20% fat content, and high-fat cream has 38%. The fat content of heavy cream is also 38%, but it is inflatable. Semi-fat cream is actually equivalent to a low-sugar drink, for more sweet people, in order to give coffee enough sweetness and smooth taste, you may need to add more semi-fat cream. The cream itself tastes like custard or melted ice cream, even adding a small amount of cream to the coffee can make the coffee more delicious and fragrant.