What kind of milk is added to the coffee? What milk is in the coffee?

The word "coffee" comes from the Greek word "Kaweh", which means "strength and passion". Milk is rich in nutrients, easy to digest and absorb, inexpensive, convenient to eat, is the most "close to perfect food", known as "white blood". The perfect combination of these two foods creates a delicious taste in the world.

The earliest coffee and milk mixed together to drink, it is said that in 1660 the Dutch governor of Batavia City in Indonesia Nihoff. He was inspired by drinking English milk tea, so he tried to add milk to coffee, but did not expect to add milk to the coffee, drink more smooth and smooth, in addition to the rich coffee fragrance, there is a faint milk fragrance, flavor is better than milk tea. However, this drinking method of milk coffee did not spread in his hometown of Holland, but was greatly popular in France, and became an indispensable drink on the French breakfast table.

What is milk in coffee?

Category 1:

Milk: Milk is a traditional coffee companion. It can add sweetness and texture to coffee, but it won't steal the limelight from coffee. Milk is cheap and easy to buy, and most people are familiar with it and can accept its flavor characteristics.

Goat milk: Goat milk has a rich flavor similar to salt and grass, and people who like Greek yogurt should like goat milk. Goat's milk is not as sweet as milk and is best used to brew coffee that is moderately roasted.

Buffalo milk: Buffalo milk produces the highest fat content, extremely rich taste, with sweet, cheese-like pungent flavor, some people may not like this taste. In the morning, drink a cup of coffee with the right amount of water and milk, and you will feel extremely happy all morning. Buffalo milk is rare and expensive, so try it if you have the chance.

Category 2:

Whole milk: Whole milk refers to pure milk that has not been artificially defatted, but its fat content is actually low. Dairy products labeled whole milk need to have at least 3.25% fat (U.S. standards), and most companies make milk 4% fat to taste better. Whole milk is the most commonly used dairy product in coffee shops because it has the right amount of fat, not too much, and when mixed with coffee, it achieves the ideal balance of flavor and texture.

Low-fat milk: Low-fat milk refers to milk with a fat content of about 1% or 2%. Although their fat content is reduced, the flavor and taste are not significantly changed, but it may appear a little thinner than whole milk. In coffee shops, if baristas run out of low-fat milk, they mix whole milk with skim milk to get roughly low-fat milk, but the resulting milk sometimes appears too watery or fatty.

Skim milk: This milk contains no fat at all, which may be one reason for its faint blue hue. Fat globules can only refract light of longer wavelengths, which makes dairy products appear whiter, so milk with fat appears milky white. Skim milk is mainly composed of casein, which refracts light at shorter wavelengths. This milk tastes sweeter because it has no fat. Boiled skim milk produces thicker, denser bubbles, which when added to coffee make it nearly gray and sweeter.

Cream: There are many types of cream, low fat cream, half fat cream, high fat cream and heavy fat cream. Obviously, the biggest difference between these creams is in the creamy content. Half-fat cream had the lowest fat content at 12%, low-fat cream at 20%, and high-fat cream at 38%. Heavy fat cream is also 38% fat, but it's aerated inside. Semi-fat cream is actually equivalent to a low-sugar drink. For sweeter people, in order to get enough sweetness and smooth taste of coffee, it may be necessary to add more semi-fat cream. The cream itself tastes similar to custard or melted ice cream, and even adding a small amount of cream to coffee can make it more delicious and rich.

Category 3:

Cream: also known as whipped cream. This is a concentrated cream that separates fat from fresh milk and is used for a wide range of purposes, such as making butter, ice cream, cakes, or brewing coffee. The highest fat content of whipped cream is 45%~50%, and the lowest is 25%~35%. Brewing coffee usually uses whipped cream with fat content of 25%~35%.

Whipped cream: Whipped cream is whipped and frothed into a frothy cream. This cream tastes best with bitter espresso.

Condensed milk: milk concentrate 1~2.5 times, it becomes sugar-free condensed milk. The canned condensed milk sold in general stores is sterilized by heating, but it is easy to spoil after opening the can and cannot be preserved for a long time. When brewing coffee, whipped cream will float a layer of fat on the coffee, while condensed milk will settle into the coffee.

Milk and creamer: Milk is suitable for blending espresso or as a variation on fancy coffee, creamer is convenient to use and easy to preserve. However, no matter what kind of products are used, you can make a delicious cup of coffee according to your personal preferences.

Fat Health Tips:

More famous milk coffee:

Cappuccino: At the beginning of the 20th century, Italian Archie Gaxia invented the steam pressure coffee machine and also developed cappuccino coffee. It is served over strong coffee and steam-frothed milk is poured.

2, latte coffee: latte coffee is actually a variation of Italian coffee, brewing steps and cappuccino are the same, but the proportion of coffee, milk, milk foam slightly adjusted.

French milk coffee: French milk coffee, the ratio of coffee and milk is 1:1, so the orthodox French milk coffee brewing, should use both hands at the same time holding milk pot and coffee pot, at the same time from both sides together into the coffee cup.