Coffland Corp: Frothing

August 8, 2017

The Science of Coffee: Is Milk Good or Bad?

The incorporation of milk into your favorite coffee cups is a science!

Milk has been part of the people's diet around the world as far as the agricultural activities have existed. This dairy product is used to make a variety of goods, but it has been a popular addition to coffee and part of its creative field as well. Most baristas are incredibly talented when it comes to combining milk with their coffee, creating unique shapes and flavors according to the client’s taste. But let’s head into the science of coffee and ask ourselves, is milk a good or bad addition to your preferred cup of joe? There are a lot of things to consider, and today you can learn much more about this to make the right choice!

The Pros

Milk is not only used to create latte art. For some people, incorporating milk into their coffee, it’s not about the looks. The texture of the beverage changes, as it becomes denser and softer, and if the milk was properly foamed, that whole taste changes offering an incredible experience. Milk inside your cup also brings other benefits, such as a small dose of proteins.

It’s also highly beneficial if you want to get a soft kick of caffeine, spacing out a dose that otherwise you would drink in just one strong portion. In the right dosage, it can also prevent esophageal cancer, as it lowers the temperature of the beverage and prevents heat burns on the throat. Also, as it lowers the pH, it avoids acidity and reflux, which other coffee drinks tend to cause.

The Cons

Most of the milk used for the preparation of coffee is animal derived, and whole milk. This means that it has a slightly higher fat content, which makes it a highly caloric option to get your daily dose of caffeine. This along with the change of the flavor of the coffee itself might be enough to deter someone from trying a cup with coffee and milk.

For some people, this combination might not be even safe. Milk is effectively an allergen element, and in small portions, it can detonate an allergic reaction and even digestive problems. Another negative effect: it changes the flavor of the original shot, and it can hide the various layers of the beans flavors under the flavor of the milk.

Conclusion: Suit yourself!

While we can go on and on about the pros and cons, the final say is up to you. Regardless of what we’ve said, we are sure that you can find the perfect alternative that suits your perfect cup of coffee. Remember that all you need to do is find a flavor you like, with or without it, and become an expert in it. Besides, some varieties can be done with skimmed milk, almond milk, and many other variations to suit your taste, so don’t be shy to try as much as you want to find the perfect choice for you.

The base for all these preparations is the same: great quality coffee! In Coffland Corp, they know this and make sure to offer the alternatives to find the best flavors on the market. With the best roast selection and perfect blends to suit every single palate, they are your best option!

In the coffee world, personal preference is the one that determines this.

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August 7, 2017

Milk Foaming: The Key to a Good Latte

The flavor and texture of a perfectly foamed milk change the whole experience.

If you love coffee, I’m sure that you’ve found the difference between a good and an excellent latte. The subtle texture, the silky-smoothness of a perfectly made latte is cuisine art itself. The real reason why baristas are considered artists and why some cups are silkier than others reside on the most unsuspecting thing: the milk. I’m sure you’ve seen someone make a cup of latte at least once: they prepare the espresso shot, foam the milk and then mix it together. The second step is the most important one, and today you’ll learn why.

Foaming or frothing the milk it’s not simple. There's a valid reason why it has a privileged spot in the preparation process. This process by which the milk is steamed with hot vapor is a science in itself, and it’s the make-it-or-break-it factor for many coffee lovers. This subtle change creates a significant difference that people can taste: it enhances the flavor of the coffee while simultaneously softening it, and creates a creamy texture like no other.

A essential change occurs in the milk when it's heated. The bubbles incorporated into the milk through the heating process enhance the flavor. They create small pockets of air within the mixture and gives the milk structure an elastic capacity that can't be acquired otherwise. This elasticity is what, in combination with the espresso shots, creates an excellent latte, which presentation is vastly different from the texture of a plain cup of joe.

The milk molecules are proteins, and this characteristic is what makes the foaming process so interesting. Proteins molecules are both drawn to water (hydrophilic) and repelled by it (hydrophobic), and this is a fundamental principle to the foaming success. When you heat these proteins, their molecules, otherwise tightly jointed, ‘relax’ and start to interact with their surroundings. This enables the particles to interact with each other and with air, creating a soft and ‘foamy’ texture.

Learning how to foam milk correctly requires practice and attention to detail. If you want to make a perfect latte, then pay special attention to this step! However, to ensure top results, you need to have the right base: pick your milk of choice (animal or vegetal) and get to practice. Combine it with the flavors and private brand options that Coffland Corp has to offer and reach new heights making coffee! Check other social media profiles to know more about it!