When did your coffee be baked? What is the processing method? What is the roasting degree? I believe coffee brewers must be able to answer these questions.

But if you are asked about milk, you may not be able to answer directly and you must look at the markings on the packaging.

When you mix coffee with milk, take cappuccino as an example, a whole cup may be two-thirds milk, and you have to spend as much attention to the quality of coffee and milk.

As a coffee lover, do you like to drink cappuccino? Do you know what a cappuccino is exactly?

There are several different types of milk, but the difference between soybean milk vs almond milk and whole fat vs low fat is not discussed here. Although these are also important, this paper focuses on the treatment of milk: Raw milk, heat sterilization, high temperature treatment, etc., let's understand the difference and how they will take on the flavor of cappuccino.

The Main Treatment Of Milk

There are some technical issues to be discussed here.

The latest fresh milk that is least processed and available to people is raw milk, which is milk that has not been sterilized and homogenized at high temperatures. A more detailed description is:

Germicidal: Raw milk is not heated and cooled quickly enough to kill bacteria.

Homogeneous: Fat molecules of raw milk are not broken down to prevent milk from forming a cream layer on the surface.

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Since raw milk has not undergone high temperature sterilization, it has always been controversial. The Food and Drug Administration has strongly warned consumers against drinking raw milk. By contrast, many French kinds of cheese are made with raw milk, while the Food Standards Agency of the United Kingdom believes that raw milk is suitable for consumption by non-sensitive communities as long as it is properly controlled for hygiene. Critics of raw milk point out that drinking raw milk can cause food poisoning, while proponents of raw milk indicate that raw milk is more delicious and healthier (even though health issues are not supported by relevant research).

You can also buy high-temperature sterilized but not homogenized milk, as well as less common non-high-temperature, sterilized homogeneous milk. However, generally available milk has high temperature sterilization and homogeneous treatment.

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There are many forms of high temperature sterilization. The two most common ones are HTST and UHT. According to the International Dairy Association, HTST milk is heated at 70-75 °C for 15 seconds and still requires refrigerated storage; Ultra-high temperature instantaneous sterilization method UHT milk is heated at 120-130 oC for 2 seconds.

Experiments With Different Milk

First, each coffee is different, as is every milk. Different coffee varieties, farms, and coffee trees produce different flavors of coffee; Different cattle breeds, cattle grazing management, feed, etc. will produce different milk ingredients and flavors. That's the beauty of third wave coffee. We pay attention to the differences in flavors in coffee cups and know that different coffee flavors are quite different.

So when we experiment with different kinds of milk, we must understand that the results cannot be generalized. Using different brands of milk with coffee from different origins will be different, after all, they are all agricultural products.

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However, actually trying this milk can help us gain a deeper understanding of its main differences. Raw milk, non-homogeneous but high-temperature sterilized milk, HTST, UHT milk, and tasted all around, including ice milk, milk bubble, cappuccino, etc.

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Raw Milk

If the metaphor for the direct trade of coffee is "from seed to cup," milk is "from a dairy cow to cup."

When tasting cold milk, you can drink sweetness and a thick taste. When the milk is steamed, the sweetness decreases, and the cream and the thickness of the taste become more prominent. In a cup of cappuccino, there is a smooth taste accompanied by a caramel flavor and a slight banana-like flavor.

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High-Temperature Sterilization But Not Homogeneous

Remember that there are many ways to treat milk with high temperature sterilization. Here we use milk that is 63oC heated for 15 seconds. Drinking from cold time can drink an extremely sweet but thinner taste; Steaming adds a slightly more rounded taste, while sweetness is maintained as cold. However, when cappuccino is made, it strengthens the bitter taste of coffee and gives the whole feeling of over-caramelization.

Use hand-brewed coffee-roasted beans to cook concentrate, and try a single drink of concentrate with two glasses of milk added. When drinking espresso purely, it can be sour; Adding milk amplifies the fruit flavor of the coffee and increases overall sweetness. This milk is ideal for making fruit-flavoured cappuccino (shallow baking).

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HTST High Temperature Short Time Method

This milk is the easiest to obtain and has a reasonable shelf life to increase the convenience of store use.

When cold, drink cream, moderate sweetness, and a weak, thick taste. The sweetness of the milk is raised after steaming, and then after cappuccino.

UHT Ultra-High Temperature Method

The milk has a long, creamy aftertaste, but is too sweet to drink like a can. The surface is smooth and creamy after steaming, but there is no milk bubble. When cappuccino is made, there is still no milk bubble and the flavor becomes bitter and flatter.

No matter what milk we use, trying a different kind of milk will help to find the milk best for adding to your coffee, and learn more about the impact of milk on your other drinks, in addition to coffee. These practices help to detect varying degrees of sweetness and caramel cream, just as a cup of different coffee can enhance your taste. So try adding different cows to different coffee and compare the differences in flavor.

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