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Coffee and milk are the best "partners". People have been adding milk to coffee since the early days of coffee. Adding milk to coffee can not only increase the nutritional value of coffee, but also improve its taste, making it sweet, fragrant and smooth. There are many dairy products on the market. Faced with these dazzling array of products, which type should be chosen to brew coffee? The following introduces what kind of effects will be produced when different dairy products are paired with coffee.

Classification of dairy products by source:

Classification of dairy products by milk fat content:

Half-fat cream has the lowest fat content, 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 a fat content of 38%, but it is aerated. Half-fat cream is actually equivalent to a low-sugar beverage. For those who prefer sweets, in order to make the coffee sweet and smooth enough, you may need to add more half-fat cream. The cream itself tastes similar to custard or melted ice cream. Even if you only add a small amount of cream to your coffee, it can make the coffee more delicious and fragrant.

This paper compares the four aspects of milk commonly used in coffee shops, including the density of milk foam, the maintenance of milk foam, the sweetness after whipping, and the taste mixed with coffee, to provide a more professional and objective reference for coffee practitioners and enthusiasts when choosing different milks to make milk coffee.

Long-lasting milk: Oldenburg, Arla, Green Field, Nestle, Black and White Milk

Fresh milk: Weigang, Meiji, Modern Farm, Vipshop, Weiquan, Yonsei Farm

Long-lasting milk is raw milk that has been sterilized by high pressure or high temperature and is packaged aseptically. It has a shelf life of 3-6 months and can be stored at room temperature.

Fresh milk is sterilized raw milk that is cooled and packaged. It needs to be refrigerated and has a shelf life of 5-7 days.

Teacher Dongyuan tells you which milk is best for making latte:

• In general, the foam density of fresh milk is better than that of long-lasting milk.

• The best long-life milk with the best density is Nestle whole milk , and the best fresh milks are Meiji and Weiquan .

• Combined with the ingredient table below, you can see that milk with a higher fat content has a better foam density.

• The sweetness of fresh milk is generally higher than that of preserved milk.

• The sweetest long-lasting milk is black and white evaporated milk , and the fresh milk is Vip

• Combined with the ingredient list below, you can see that milk with a high carbohydrate content is relatively sweeter.

• The foam retention of fresh milk is better than that of long-life milk , which is one of the reasons why fresh milk is used in international latte art competitions.

• Among the long-lasting milks , Lutianyuan and Black and White Milk have the best preservation, and among the fresh milks, Weiquan has the best preservation.

4. Ingredients

• When making milk coffee, we usually use whole milk.

• The first five are long-lasting milk, and the last six are fresh milk. The fat content of long-lasting milk is concentrated between 3.4 and 3.6 g/100 g, while the fat content of fresh milk can reach up to 3.8 g.

• The protein content of fresh milk is generally lower than that of preserved milk , while the carbohydrate content is higher than that of preserved milk.

• Not listed in the table: The overall price of fresh milk is higher than that of long-life milk, and the transportation cost is higher

• Fresh milk blends better with coffee than long-lasting milk

• Among the 11 types of milk, Weiquan fresh milk is the best for coffee

• Milk with a higher protein content will have a stronger "milky" flavor; milk with a higher protein and fat content will have a creamier flavor.

Summarize

Q: What kind of milk is more suitable for making milk coffee?

A: It depends on what kind of latte art you want to make. If you want to make a latte art style with a more complex latte art pattern, the milk should maintain good fluidity after being whipped, and the foaming rate of the milk should not be too high.

If you want to make "traditional" milk coffee, you should choose milk with better foaming rate and foam density.

Other substances are added to some long-lasting milks, which will produce a taste similar to "cream" or "toffee". It is recommended to use fresh milk without additives to make milk coffee.

Q: If I choose medium-light roasted single-origin beans, such as Yunnan and Yirgacheffe, to make milk coffee, what kind of milk can best highlight its flavor? Medium-dark roast or blended beans?

A: Medium-light roasted coffee beans have a higher acidity and a lighter aftertaste, so you should not use milk with a strong "milky" flavor, such as high fat or high protein. For medium-dark roasted coffee beans, you can choose milk with a longer aftertaste and a stronger milky aroma to ensure the overall flavor of the milk coffee.

Q: What kind of milk coffee has the “perfect taste”?

A: It depends on personal preference and also on the type of milk coffee. Latte art is smoother and more silky, while traditional milk coffee is elastic and has denser foam. As long as you choose the milk and the production process to achieve a balance in all aspects of the taste of the milk coffee, it will be a good cup of milk coffee.

Q: I like to drink sweet milk coffee with dense milk foam. How do I choose milk?

A: Milk with a higher carbohydrate content will have a higher sweetness after whipping. Milk with a relatively high fat content will have a better foam density, but some of the sweetness comes from added substances, which is why we prefer fresh milk. Of course, coffee beans will also affect the sweetness, and the whipping method will affect the density and stability.

Coffee to milk ratio?

A cup of milk coffee = 30ml espresso + 150-220ml milk