Is Pour-Over Yirgacheffe Coffee Good? Characteristics Comparison Between Natural Process Red Cherry and Washed Geddit Coffee Beans

When it comes to the combination of milk and espresso, most people probably think of those milk coffees with dense milk foam, such as lattes and cappuccinos. These milk coffees not only have a rich and aromatic flavor but are also adorned with exquisite latte art patterns, leaving everyone with a deep impression.

But did you know that the combination of milk and espresso can not only be used to make traditional milk coffees but also create some seemingly sophisticated and delicious specialty drinks! Even with the same ingredients, different production techniques can result in completely different appearances and textures. For example, grapes can be made into raisins and wine~

So today, FrontStreet Coffee will use a rather special method to prepare this common combination, transforming them into something completely different! But I'm sure most friends have already guessed through the cover what cooking method FrontStreet Coffee is sharing today. That's right - it's "milk washing"!

This is a technique that FrontStreet Coffee has shared several times before. But unlike the usual approach, today's method will be slightly different. So following our usual practice, FrontStreet Coffee will first explain what "milk washing" is.

What is Milk Washing?

So-called milk washing is actually a milk treatment process that cleanses the milk. Its specific purpose is to remove fat and protein particles from the milk while preserving other components such as lactose, water-soluble vitamins, and minerals. Eventually, the milk transforms from its original milky white color into a transparent, clear, colorless liquid. Therefore, this technique also has the alias of clarification.

The principle is quite simple - it utilizes the "curdling reaction" that occurs when milk encounters acidic substances! By adding acidic substances to milk, casein undergoes curdling upon contact, forming flocculent clumps. Then, by filtering these curdled casein clumps with filter paper, we can obtain a clear, transparent, colorless milk!

Initially, this technique was mainly used in the alcoholic beverage field. It wasn't until 2021, when clarified milk was used by a contestant in the World Coffee and Spirits Competition, that milk washing technology became popular in the coffee field and spread rapidly. Various milk-washed coffee specialties emerged like mushrooms after rain. Alright, enough talk! Let's begin today's special coffee production!

Special "Latte"

Previously, when FrontStreet Coffee made milk-washed specialties, the milk and espresso were prepared separately. First, the milk was clarified, then the espresso was poured in and mixed. While this approach isn't wrong, the clarified milk loses its original characteristics once the espresso is poured in. Because espresso contains a large amount of impurities (oils, fine powders), the sophisticated and clear feeling of the clarified milk disappears completely, and it looks more like an iced americano in appearance. Therefore, today, we will add espresso during the milk clarification process to clarify them together!

The specific method is very simple. First, prepare the necessary materials: milk, espresso, lemon juice, syrup, etc., then pour them into the cup in sequence and mix. Here, because FrontStreet Coffee is only making one serving, the amount of materials used is consistent with a regular latte: 200ml milk, 40ml espresso (20g coffee grounds, extracted in 30 seconds), and syrup can be selected according to your taste preferences. Since it's currently autumn and winter, FrontStreet Coffee is using seasonal osmanthus syrup (30ml), plus 20ml lemon juice! The steps are as follows:

The milk can be slightly heated before pouring, as warm milk can accelerate the curdling process! When we see that the coffee on the cup wall is almost covered with flocculent substances, we can filter them out!

After filtering, you can see that the entire cup of coffee presents a very reddish color. Although it looks quite like pour-over coffee, it's made with milk and espresso, and its taste and texture are completely different and much clearer!

We can place it in the refrigerator for proper chilling, which will make the taste even more refreshing. Then prepare an attractive container, add a small amount of ice cubes, and finally pour this clarified "latte coffee" into it, and the preparation is complete!

If you want it to look even better, we can add a little decoration on the surface to make it appear more sophisticated. The taste is completely different from the latte coffee we drink daily! The milk flavor isn't prominent, but its richness is well preserved. The acidity of the lemon is neutralized by the syrup, so there's no abrupt sharp sour taste when drinking - it's sweet and sour and delicious. Moreover, because osmanthus syrup was added, the entire cup of coffee has abundant osmanthus aroma, plus the freshness of lemon and the flavor of coffee, creating a rich and novel layering!! Excellent!!

Friends who haven't tried it can still give it a casual try. After all, this type of coffee is simple to make, has a unique taste, and isn't expensive. Most importantly, buying one outside would be quite costly! Making it at home is much more enjoyable~

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473