1. Cream: Also called whipped cream. This is a kind of high-concentration cream with fat separated from fresh milk, which is widely used, such as making butter, ice cream, cake, or brewing coffee. The highest fat content of fresh cream is 45% ~ 50%, and the lowest is 25% ~ 35%. When making coffee, whipped cream with fat content of 25% ~ 35% is usually used. 2. Foamed cream: Whipped cream becomes foamed cream after stirring and foaming. This cream goes best with bitter espresso.
3. condensed milk: concentrate milk for one to two and a half times to become sugar-free condensed milk. The canned condensed milk sold in general stores is sterilized by heating, but it is easy to rot after opening and cannot be stored for a long time. When making coffee, whipped cream will float a layer of oil on the coffee, while condensed milk will precipitate into the coffee.
4. Milk and creamer: Milk is suitable for blending espresso or changing into fancy coffee, while creamer is easy to use and preserve. But no matter what kind of product you use, you can make a delicious cup of coffee according to your personal preference.
When whipped cream is added to coffee, feather grease will appear on the surface, which is due to the phenomenon of fat separation when using high-fat whipped cream, coffee with strong sour taste or stale dairy products. Therefore, in addition to paying attention to the freshness of dairy products, high-fat whipped cream should be matched with coffee with moderate acidity.