Coffee and milk allow us to prepare a wide variety of options that help us recharge: espresso, macchiato, cappuccino, latte, flat white, etc. But before entering these recipes we want to understand well the ingredients that are part of these preparations. We have already covered coffee in other post, so this time we will focus on milk.
Milk is composed mainly of water, proteins, fats (at different levels: whole milk, semi-skimmed, skimmed), carbohydrates (lactose – sugar), and others such as vitamins and minerals.
The Components of Milk
Baristas study each of these components in detail and at a chemical level, since the final result in a cup depends on their correct handling. When milk comes into contact with heat, chemical reactions occur, the effects of which are briefly explained below.
- Protein: It is responsible for forming the microfoam that we drink in coffees such as cappuccino. The more protein, the better quality of foam we will have.
- Fats: they add creaminess to the coffee, but too much fat can destabilize the foam of the coffee that was made by the proteins. Fat also accentuates certain flavors and hides others.
- Lactose: provides sweetness. The more lactose, the sweeter the drink will be. But here a somewhat special phenomenon occurs. Lactose-free milk is usually sweeter (you can try it at home), this is because in some cases the way to remove lactose is by using an enzyme called lactase. This enzyme leaves traces of glucose and galactose, which in the end are sweeter.
Now that we understand briefly what each component contributes, we will read the nutritional information of milk with different eyes. In short, a high protein content, low-fat content and an average level of lactose are sought.
When baristas argue about the ideal milk temperature, they really want this ingredient to provide the best qualities to the cup: creaminess, sweetness, enhancement of flavors, among others. And for this reason, there are milk brands that specialize in providing a product of these characteristics for coffee shops.
Baristas “texturize” or “cream” the milk using the lancet that is part of the espresso machine. This lancet steams hot water, stirring the milk into a microfoam.
It is a challenge to find the balance, the temperature, the material of the jug, the time, etc. to properly texturize the milk in such a way that it does not get too hot, does not form thick foam and the milk is not very liquid. This is possible with a lot of practice and dedication.
Our coffee friends who prepare with capsules, there is also the alternative of creaming the milk using Nespresso Aeroccino or similar. So hands to the milk!
5 Coffee with Milk Recipe
With this introduction, we will dive into the world of coffees with milk. Did you know that most of these are made using an espresso (or two) as a base?
You can prepare espresso with coffee beans in an espresso machine.
The Italians take all the credit, it was they who, according to history, in an attempt to reduce the bitterness of coffee invented quite a few of the recipes that are usually consumed for breakfast. But who doesn’t like being invited to a latte in the afternoon?
These coffees will help you break the coffee routine and also soften the intense flavor of the espresso.
This is one of the most popular preparations in Chilean homes; therefore, the recipe varies depending on who makes it. The cut consists of espresso and a splash of milk, some also add a teaspoon of foam.
- 1oz of espresso
- A splash of milk and a teaspoon of milk foam.
Means “spotted” in Italian. Living up to its name, this coffee is the mix between an espresso and milk in the same amount. With this preparation, the intensity of the espresso is maintained and a little creaminess of the milk is added.
- 1oz of espresso
- 1oz of textured milk
Barista tip: if you want to change the routine, try adding a little caramel or vanilla syrup to the espresso.
It is possibly the best known in the world. It is prepared using a shot of espresso and steam textured milk. Bring out your artistic side by drawing a heart with the milk on the coffee.
- 1 oz espresso
- 4 oz of cream milk
Barista tip: you can add a little cinnamon powder in the espresso and then the milk, you will have an amusing contrast of color and the flavor will be exquisite.
It is preferred by milk lovers, who just want to add a little coffee flavor. Therefore, the preparation consists of a shot of espresso and a lot of milk.
- 1 oz espresso
- 6 oz of cream milk
5. Flat White
This drink was born in Australia and New Zealand. The aim is to maintain the intensity of the coffee. Therefore, 2 shots of espresso are used or many times they occupy a ristretto (coffee even more intense than espresso) and textured milk with a very fine microfoam. The difference with cappuccino is precisely the thickness of the foam and the intensity of the coffee.
- 2oz espresso
- 4oz of creamed milk
Any of the preparations can be made with 2oz of espresso to have a “double macchiato”, “double cappuccino”, etc. and receive an additional dose of caffeine.
Do you want to start your day with the best attitude? Choose the recipe that you like the most and enjoy your coffee.