Milk coffee: What kind of milk is best?

In the beverage menu of coffee shops, milk and espresso are the "soul elements" of most drinks. The process of making a cup of milk coffee is not simple at all, and it requires great patience. When witnessing the barista injecting milk into the coffee in the last step, it is like the finishing touch that makes coffee lovers excited.

We should never underestimate the importance of milk to coffee and how to use it. The practice of adding milk to coffee began in the 16th century. Although we can no longer trace how it started, we cannot deny its delicious effect. To this day, most consumers will choose cappuccino, caffè latte or other milk coffee when they first come into contact with coffee, so for many people, milk coffee is a door to the world of specialty coffee.

Just like coffee, the quality of milk can be completely subjective. The taste and mouthfeel of milk are influenced by many factors, including the amount of protein, fat and lactose (a natural sugar made from milk), in addition to the breed of cow, the diet the cows were given before they produced milk, and how the dairy company processes the product.

What kind of milk goes well with coffee?

1. Fat.

The milk with higher fat content will have better foam density.

The fat content of long-life 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.

In general, the foam density and foam retention of fresh milk are better than those of long-life milk.

Therefore, if you want a cup of dense and fragrant milk foam to make latte art, choose high-fat milk.

2. Protein.

Milk with a higher protein content will have a more "milky" flavor. Milk with a higher protein and fat content will have a creamier flavor.

The protein content of fresh milk is generally lower than that of preserved milk.

Therefore, if you want milk with a stronger milky flavor, choose milk with relatively high protein content; and vice versa.

3. Carbohydrates.

Milk with a high carbohydrate content is relatively sweeter.

The carbohydrate content of fresh milk is generally higher than that of preserved milk; the sweetness of fresh milk is generally higher than that of preserved milk.

Therefore, if you want sweeter milk, choose milk with a high carbohydrate content.

Baristas should understand how important the way we heat and infuse milk with air is to creating a drink that meets exacting standards. The process of frothing milk hardens the protein molecules and traps air within them. Heating fresh milk to the right temperature is critical – too high a temperature will destroy the milk’s original flavor, too low a temperature will result in a lukewarm drink. Although different milk types will behave differently, there is always a temperature that maximizes the sweetness of the milk and perfectly combines with the rich flavor of the espresso. We call this the “sweet spot”. We can find this “sweet spot” through repeated trials, but it is usually between 60 and 70 degrees Celsius.

Tips for measuring milk temperature by hand when frothing milk

Now that we know that the most suitable temperature for milk is between 60 and 70 degrees, how can we measure this temperature? My personal suggestion is that you need to equip yourself with a thermometer. You can directly insert the thermometer into the frothed milk, so that the temperature of the milk will be clear at a glance. Of course, with the accumulation of experience, you can eventually get rid of the thermometer and measure the temperature of the milk foam directly by hand.

The techniques are as follows:

1. Hold the milk jug with your left hand, turn on the steam with your right hand, and start frothing the milk;

2. After turning on the steam, put your right hand against the wall of the milk tank to feel the temperature of the milk foam;

3. When your hand feels very hot and can no longer be kept close to the milk, stop frothing the milk. Then insert the thermometer into the milk foam and measure the temperature.

4. If the temperature does not reach the range of 60-70 degrees, it is recommended that you remove your hand when the foaming becomes hot next time, and start counting silently in your mind 1, 2, 3, 4... This is usually in seconds, and you add time. For example, after you remove your hand from the milk jug and add four seconds, the measured temperature reaches 65 degrees, then congratulations, you have found the pattern, and you can add four seconds or so when it is hot in the future.

The texture of milk foam is equally important for baristas who want to pursue perfection. Air should be injected into the milk at the beginning of the frothing process to provide enough time for the warming milk to form a vortex and merge with the bubbles. This process will turn the larger bubbles into a smooth, dense and uniform liquid state, which is what we call microfoam. This microfoam should be similar to melted ice cream. It is with high-quality microfoam that baristas can freely draw beautiful patterns on the surface of each cup of latte and present them to every one of our customers.

After centuries of exploration and innovation, milk has become the preferred companion of coffee. It is said that a good partner will make the other half a better self. We believe that a good cup of milk will also make a more perfect cup of coffee and bring a more pleasant coffee experience!