Difference between revisions of "Test:Techniques"
From Whole Latte Love Support Library
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=Milk= | =Milk= | ||
| + | The velvety sweet texture of properly frothed milk is based off of three main components in the milk: lactose, proteins, fats. As the milk is heated these components change and interact. Lactose is responsible for the sweet flavors in milk. Proteins create the stability in the frothed milk to allow the formation of the foam. Fats create richness in the milk, imparting the body and velvety texture to the mouthfeel. | ||
| + | |||
| + | Lactose is a type of sugar contained in milk. When the milk is heated these sugars begin to caramelize. A good target range for milk froth is somewhere between 120-140 °F. Going past this range causes this point causes the milk to take on a flat burned flavor. Just like how heating sugar for caramel too long turns it from a decadent candy to a sticky block of charcoal. | ||
| + | |||
| + | Proteins are complex molecular structures within the milk that help provide stabilization and affect the surface tension of the milk. The more proteins the milk contains the more stable/firm the foam will be. | ||
| + | |||
| + | Fats are what give the milk a smooth velvety texture, as well as body. The greater the fat content the richer the feel of the foam/milk will be, so that the latte doesn't feel or taste watery. | ||
| + | |||
| + | The ratio of proteins to fats is what determines the final texture of the milk. Lower percentage milks such as skim milk or 1% milk will have stiffer foam that holds together longer. The foam also doesn't mix as well with the steamed milk because of the low fat content, causing quick separation of the froth from the steamed milk. These milks will tend to give a drier mouthfeel for the foam, and a watery mouthfeel for the steamed milk. | ||
| + | |||
| + | High fat milks, such as 2% or whole milk are typically more desirable. These milks have a higher fat to protein ratio. This means the foam isn't as stable, but it also means that the foam distributes more readily. The milk foam will not separate as easily, will taste more velvety and have a wetter mouthfeel, and will taste and feel richer. Because higher fat milks mix more easily they are going to be the easiest for beginners to work with. | ||
| + | |||
| + | The ratios of these three key components, as well as other flavor components also depends on the type of cows the milk is coming from, what the cows were fed, and how the milk is treated and pasteurized. While these difference may be more subtle in cold milk, once the milk is heated the differences become more pronounced. | ||
=Alternative Milks= | =Alternative Milks= | ||
| + | Alternative milks exhibit quite a different flavor and texture. This is because they lack the chemical components that give regular milk it's ability to become sweet and take on air and create froth. Soy and nut based milks do not contain lactose and don't have a high fat content. Alternative milks to contain a high protein content, but the proteins are different than those found in cow's milk. They don't hold surface tension well, so while a foam can be created during frothing, as soon as steam stops being injected into the milk the foam structure begins to collapse very quickly. Additionally since there is very little fat content the foam doesn't mix into the milk easily. | ||
| + | |||
| + | The proteins in alternative milks also don't handle higher temperatures as well, which means they should not be frothed as long as regular milk. Soy milk also has a tendency to curdle in the presence of coffee because of the high acid content of coffee. | ||
=Temperature= | =Temperature= | ||
| + | Frothing temperature has a large effect on how the milk tastes and the kind of texture it takes on. The main advantage of frothing milk is that it helps the milk taste sweeter, which also imparts a sweeter flavor on the coffee. | ||
| + | |||
| + | ==Pasteurization== | ||
| + | |||
| + | normal pasteur | ||
| + | ultra high pasteur | ||
| + | |||
| + | ==Thermometers== | ||
=Equipment= | =Equipment= | ||
| Line 23: | Line 47: | ||
=Technique= | =Technique= | ||
| − | + | =Types Of Drinks= | |
=Latte Art= | =Latte Art= | ||
Revision as of 08:28, 2 February 2017
Frothing milk is one of the more challenging aspects of creating espresso based drinks, but a microfoam can still be obtained, even on lower end equipment, by using the right technique. By understanding the theory of how milk frothing technique and what chemical, flavor, and texture changes the milk goes through you will be able to get the best results.
Contents
Milk
The velvety sweet texture of properly frothed milk is based off of three main components in the milk: lactose, proteins, fats. As the milk is heated these components change and interact. Lactose is responsible for the sweet flavors in milk. Proteins create the stability in the frothed milk to allow the formation of the foam. Fats create richness in the milk, imparting the body and velvety texture to the mouthfeel.
Lactose is a type of sugar contained in milk. When the milk is heated these sugars begin to caramelize. A good target range for milk froth is somewhere between 120-140 °F. Going past this range causes this point causes the milk to take on a flat burned flavor. Just like how heating sugar for caramel too long turns it from a decadent candy to a sticky block of charcoal.
Proteins are complex molecular structures within the milk that help provide stabilization and affect the surface tension of the milk. The more proteins the milk contains the more stable/firm the foam will be.
Fats are what give the milk a smooth velvety texture, as well as body. The greater the fat content the richer the feel of the foam/milk will be, so that the latte doesn't feel or taste watery.
The ratio of proteins to fats is what determines the final texture of the milk. Lower percentage milks such as skim milk or 1% milk will have stiffer foam that holds together longer. The foam also doesn't mix as well with the steamed milk because of the low fat content, causing quick separation of the froth from the steamed milk. These milks will tend to give a drier mouthfeel for the foam, and a watery mouthfeel for the steamed milk.
High fat milks, such as 2% or whole milk are typically more desirable. These milks have a higher fat to protein ratio. This means the foam isn't as stable, but it also means that the foam distributes more readily. The milk foam will not separate as easily, will taste more velvety and have a wetter mouthfeel, and will taste and feel richer. Because higher fat milks mix more easily they are going to be the easiest for beginners to work with.
The ratios of these three key components, as well as other flavor components also depends on the type of cows the milk is coming from, what the cows were fed, and how the milk is treated and pasteurized. While these difference may be more subtle in cold milk, once the milk is heated the differences become more pronounced.
Alternative Milks
Alternative milks exhibit quite a different flavor and texture. This is because they lack the chemical components that give regular milk it's ability to become sweet and take on air and create froth. Soy and nut based milks do not contain lactose and don't have a high fat content. Alternative milks to contain a high protein content, but the proteins are different than those found in cow's milk. They don't hold surface tension well, so while a foam can be created during frothing, as soon as steam stops being injected into the milk the foam structure begins to collapse very quickly. Additionally since there is very little fat content the foam doesn't mix into the milk easily.
The proteins in alternative milks also don't handle higher temperatures as well, which means they should not be frothed as long as regular milk. Soy milk also has a tendency to curdle in the presence of coffee because of the high acid content of coffee.
Temperature
Frothing temperature has a large effect on how the milk tastes and the kind of texture it takes on. The main advantage of frothing milk is that it helps the milk taste sweeter, which also imparts a sweeter flavor on the coffee.
Pasteurization
normal pasteur ultra high pasteur
Thermometers
Equipment
Machine Features
Pitchers
Frothing Aids
Pannarellos
Purging & Cleaning
https://www.youtube.com/watch?v=AE-tIbaJcI8