What kind of milk is added to coffee

Coffee is a drink that many young people like to drink nowadays, and different types of coffee are loved by many people. The different flavors of coffee are mainly due to the different milk added and the different production methods. Some people like black coffee, some people like sweet cappuccino. The perfect combination of coffee and milk is reflected at this moment. Below I will introduce to you what kind of milk is added to different flavors of coffee.

Adding milk to coffee can improve its taste, making it sweet, fragrant and smooth. Coffee and milk can be said to be a perfect pair. Choosing different milk products can give coffee a different flavor and enjoy a variety of tastes.

There are many kinds of milk that can be added to coffee. In addition to the most common milk, there are also milks with different fat contents that will have different effects on the taste and flavor of coffee. Here is a brief introduction:

1. Type affects flavor

1. Whipped Cream

Also known as whipped cream. This is a high-concentration cream that is made by separating the fat from fresh milk. It has a wide range of uses, such as making butter, ice cream, cakes, or brewing coffee. Half-and-half cream has the lowest fat content, at only 12%; low-fat cream has a fat content of 20% and high-fat cream has a fat content of 38%. Heavy cream also has 38% fat, but it is aerated.

Half-fat cream is actually equivalent to a low-sugar drink. For people who prefer sweets, in order to make the coffee sweet enough and smooth enough, they may need to add more half-fat cream. Cream on its own tastes similar to custard or melted ice cream, and even just a small amount added to your coffee can make it more flavorful and rich.

2. Whipped cream

The whipped cream becomes foamed cream after being stirred and frothed. This kind of cream tastes best when paired with bitter strong coffee. 3. Condensed milk

Condensate the milk by one to two times. Five times, it becomes unsweetened condensed milk. The canned condensed milk sold in general stores has been heat-pasteurized, but it easily spoils after opening the can and cannot be stored for a long time. When brewing coffee, the whipped cream will form a layer of fat on the coffee, while the condensed milk will settle into the coffee.

4. Creamer

Milk is suitable for blending espresso or as a variation of fancy coffee, while creamer is convenient to use and easy to store. But no matter which product you use, you can make a delicious cup of coffee according to your personal preferences.

When adding cream to coffee, if feathers of fat appear on the surface, it is because the high-fat cream will produce fat separation when added to sour coffee or when stale dairy products are used. Therefore, in addition to paying attention to the freshness of dairy products, high-fat cream should be mixed with coffee with a milder sour taste.

2. How to make good milk foam

The process of frothing milk is a basic skill that a barista must have, and it is even a skill that requires continuous practice and improvement. The quality of the milk froth will affect the mouthfeel, taste and latte art of a cup of coffee, so the choice of milk is very important.

Why use frothed milk

The basic principle of milk foaming is to use steam to beat the milk, so that air is beaten into the liquid milk, and the surface tension of milk protein is used to form many small bubbles, so that the volume of the liquid milk expands and becomes foamy milk bubbles.

During the foaming process, lactose dissolves in the milk due to the increase in temperature, and the foaming effect is used to seal the lactose in the milk. The function of milk fat is to allow these tiny bubbles to form a stable state. When these milk are foamed and drunk, the tiny bubbles will burst in the mouth, allowing the flavor and aromatic substances to have a better diffusion and amplification effect, and the milk has a sweet and thick taste and mouthfeel.

Moreover, when blended with coffee, the adhesion between the molecules will be stronger, allowing the coffee and milk to be fully combined, allowing the characteristics of coffee and milk to be highlighted separately, while completely blending together to achieve a complementary effect.