Coffee shop uses Weipin milk to test what kind of milk is appropriate for latte coffee?

When making cappuccino coffee, many people will focus on the extraction quality of espresso. As for what kind of milk will make the taste more perfect, I am afraid no one in China will pay too much attention to it. No wonder, the current domestic dairy production situation is like a joke, do not drink bad you are good, where there are so many requirements. Now coffee shops use no more than Nestle, Baxi, Mengniu, Yili and Guangming Coffee Milk. In fact, these milk is not pure milk, strictly speaking, it belongs to prepared milk (made by adding various other ingredients to the milk, as for what is added? It's hard to guess!), although this kind of prepared milk can meet the production requirements of cappuccino coffee, but the taste is thin and light, the milk flavor is not obvious, when paired with espresso, it is easy to appear taste disintegration phenomenon. So many WBC contestants choose and prepare their own milk in order to make their cappuccino taste better. In addition, long-term consumption of prepared milk may also have an impact on health (I hope these dairy manufacturers will not sue Xu because of this sentence, hehe!).

A few days ago, I heard that Lao Xu used a very good flavor, but the shelf life of milk is only half a month. I noticed it when I was shopping in the supermarket, and I really found this kind of milk: Weipin pure milk produced by Asahi Luyuan (note: this is really pure milk!). Today, I tried to make a few cappuccinos with a very good taste. Write an article for your reference.

The situation of Weipin milk production enterprises: Asahi Luyuan only pure milk

Look at the introduction, the quality and taste of Weipin milk should be very good, but just talk about it is useless, take it to try to know!

This test uses 500ml pure milk purchased by the supermarket, and the production date is September 15, 2011. The price is 12.6 yuan (more than double the price of other milk.)

The packing is shown in the following picture:

The production date and shelf life are printed in a conspicuous position directly above the package, and the words "no adjustment of ingredients" are marked on several sides of the package. It seems that Vipin milk still highlights the popular concept of "pure nature" in its publicity. According to the composition table, the content of protein and fat is similar to that of other prepared milk, which is 5% and 6% respectively. It's really nice to have 5% protein in unadded pure milk.

The coffee beans used in the test are espresso blended coffee beans provided by Qingdao Mason Bake, and the roasting date is also September 15, 2011. This coffee bean is mainly made of Colombian coffee with five other kinds of coffee from different places: slightly sour, creamy, nutty, multi-layered and good for making milk coffee:

Equipment for making coffee: bean grinder mazzer major, coffee machine Rancilio epoca (water pump pressure 7.4bar, water temperature about 90 degrees)

Adequate front stage water (I am used to relatively low water temperature, so the coffee taste level of extraction is more obvious), fine grinding and light pressure (about 8kg), 21 seconds extraction about 22ml (the amount of extraction depends on the specific situation, not the extraction to 30ml, everything is based on the best taste.)

The MOTTA 350ml milk tank is used to make the milk foam, the milk expansion rate is about 40%, and the completion temperature of the milk foam is about 65 degrees. The coffee cup is a 180ml standard cappuccino cup, and I pulled my heart easily, but it doesn't look like it, ha!

After the coffee was made, I first tasted the milk left in the vat. Rich milk flavor, delicate foam (like a big ball of marshmallows in the mouth) and a sweet aftertaste in the mouth after drinking. Disciple Shaojun said that it was very similar to the kind of fresh milk in glass bottles that he drank when he was a child. The taste is really first-class!

Let's try coffee. The aroma of milk and coffee blend well and smell like Lego. After the entrance, the texture of the milk blends with the texture of the coffee, which is very three-dimensional (it's just a description, but it doesn't matter if the viewer can't understand it!), which is much better than the thin, watery texture and fishy smell of coffee made from other milk. The middle part has a strong nutty flavor, plus the last strong sweetness (refers to Huigan, Xu drinks coffee without sugar). It's really better than any milk coffee I've had before (can't describe it, can only say yes, hehe!).

Finally, let's talk about my conclusion: if you are a coffee shop owner who pursues the ultimate taste, I suggest you switch to Weipin milk. This kind of milk is indeed the highest quality milk that can be found in China. Although the price is more expensive (180ml cup, the cost of each cup of coffee increases by about 2 yuan), but it can take your cappuccino to the next level, and it is worth the cost.

In addition, Weipin milk is now sold in only a few cities in China, such as Beijing, Shanghai, Qingdao and so on. Friends in other areas should contact the manufacturer directly if they want to use it.