What Kind Of Milk Is Best For Coffee?

What Kind Of Milk Is Best For Coffee?

When did you bake your coffee? What process method? What baking degree? I believe that coffee makers must have a way to answer these questions.

However, if you are asked about the milk you use, you may not be able to give a straightforward answer. It will help if you check the label on the packet.

When coffee is mixed with milk, take a cappuccino, for example. Two thirds of a full cup, maybe milk. You must pay as much attention as possible to the quality of the coffee and milk.

As a coffee lover, have you know about coffee bean transcriptome research?

There are several different types of milk, but the differences between soybean milk vs almond milk and full fat vs low fat are not discussed here. Although these are also important, this paper focuses on the processing procedures of milk: raw milk, heating sterilization, high temperature treatment, etc. Let's understand the differences and how they will present the flavor of cappuccino.

The Main Treatment For Milk

Here we need to discuss some technical issues first.

This is the "freshest and least sterilized" raw milk that people can obtain. A more detailed description is:

Sterilization: raw milk is not rapidly heated and cooled to kill bacteria.

Homogenization: the fat molecules of raw milk are not decomposed to prevent the milk from forming a cream layer on the surface.

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Because raw milk has not been sterilized at high temperatures, it has always been controversial. The US Food and drug administration has strongly warned consumers not to drink raw milk. In contrast, many French kinds of cheese are made from raw milk, while the British food standards agency believes that raw milk is suitable for non-sensitive groups as long as it is properly controlled. Critics of raw milk point out that drinking raw milk can cause food poisoning, while supporters of raw milk say that raw milk is more delicious and healthier (even if the issue of health is not supported by relevant research).

You can also buy high-temperature sterilized but not homogenized milk, and more rarely, non high-temperature sterilized homogenized milk. However, generally available milk is sterilized at a high temperature and homogenized.

There are many forms of high-temperature sterilization, of which the two most common are "high-temperature short-time sterilization HTST" and "ultra-high temperature instant sterilization UHT". According to the instructions of the International Dairy Association, HTST milk will be heated at 70-75 º C for 15 seconds and still need to be stored in cold storage; UHT instant sterilization UHT milk is heated at 120-130 º C for 2 seconds.

Whether you prefer hot or cold coffee, it's important to understand how temperature affects the flavor and aroma you perceive.

Experiment With Different Milk

Firstly, every coffee is different, and so is every milk. Different coffee breeds, farms, and trees produce different flavours of coffee; different cattle breeds, grazing management, and feeds for cattle produce different milk compositions and flavours. This is the beauty of third wave coffee. We will notice the difference in flavour in the coffee cup and know that the flavour will vary greatly from coffee to coffee.

Therefore, when we experiment with different kinds of milk, we must first understand that the results can not be generalized. If we use different brands of milk with coffee from different producing areas, the results will be different. After all, they all belong to agricultural products.

Which brewer do you usually use for your daily coffee? Is it an expensive espresso machine, cheap drip coffee, a French press, or a Moka pot?

However, actually trying this milk can help us better understand its main differences. Raw milk, non homogenous but high-temperature sterilized milk, HTST, and UHT milk were collected and tasted for one round, including Iced Milk, milk foam, cappuccino, etc.

Espresso is Ijen in East Java, Indonesia. The coffee flavor is described as roasted peanuts, strawberry jam like acidity, and long aftertaste.

Raw Milk

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

When tasting cold milk, you can drink sweet and thick taste. When the milk is steamed and beaten, the sweetness will decrease, and the cream flavor and the thickness of the taste will be more prominent. In a cup of cappuccino, there will be a smooth taste, accompanied by caramel flavor and a slight banana flavor.

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High Temperature Sterilization But Not Homogenization

Remember that there are many ways to autoclave milk. Here, milk heated at 63 º C for 15 seconds is used. When you drink it from cold, you can drink it to a very sweet but thin taste; After steaming and beating, it will increase the slightly round taste, and the sweetness can be maintained as when it is cold. However, when made into cappuccino, it will strengthen the bitterness of coffee and make the whole feel over caramelized.

Use pour-over coffee baked beans to cook concentrated coffee, and try drinking concentrated coffee and two cups of milk flavor alone. When you drink pure espresso, it tastes very sour; Adding milk will amplify the fruit flavor of coffee and increase the overall sweetness. This kind of milk is very suitable for making a cappuccino (light baking) with fruit flavor.

HTST High Temperature Short Time Method

This kind of milk is the most easily obtained milk and has a reasonable shelf life, which increases the convenience of the store.

When it's cold, you can drink cream flavor, medium sweetness, and medium to weak taste. After steaming and beating, the sweetness of milk is improved. After making a cappuccino, the sweetness is improved again.

Do you want to prepare a cup of coffee full of personality?

UHT High Temperature Method

This kind of milk has a long and creamy aftertaste, but it will be too sweet and taste like a can. After steaming and beating, the surface is smooth and creamy, but there is no milk bubble. After making a cappuccino, there is still no milk bubble, and the flavor becomes bitter and plain.

No matter what milk we use, trying different milk will help us find the most suitable milk to add to your coffee, and in addition to coffee, we should also learn more about the impact of milk on your other drinks. These practices help detect different levels of sweetness and Caramel Cream, just as a cup of coffee can improve your taste ability. So you can try adding different milk to different coffees and then compare the differences in flavor.

What kind of coffee do you like to drink? Arabica? Do you know where the coffee you drink comes from?