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Blending milk with coffee enhances anti-inflammatory effects | Source: Clip Art Korea
Coffee is the representative drink that Koreans enjoy the most. In order to make and drink coffee that suits my taste, it is a trend that every house has a coffee extractor, and home coffee extractors that are not coffee shops are becoming more and more diverse. There is good news for coffee lovers like this. Studies have shown that drinking coffee with milk has an anti-inflammatory effect. This was published as a result of a study by the University of Copenhagen in Denmark in the Journal of Agricultural and Food Chemistry. Let’s take a closer look at the health benefits of coffee and the types of coffee made with milk.
Plant-derived polyphenols ‘caffeic acid’ and ‘chlorogenic acid’ abundant in coffee
Coffee is famous for being a food rich in polyphenols. Polyphenols are powerful antioxidants that protect cells by removing free radicals generated in the body. Active oxygen is the main culprit of aging and inflammation, and is also the cause of various adult diseases. Polyphenols reduce oxidative stress to prevent cell aging and inflammation, and coffee is rich in polyphenols.
Polyphenols in coffee include caffeic acid (CA) and chlorogenic acid (CGA). Polyphenols, including caffeic acid (CA), reduce the risk of cardiovascular disease by inhibiting the oxidation of lipoproteins such as cholesterol. In particular, chlorogenic acid (CGA) in coffee is a functional component that acts as an antibacterial and anticancer substance as well as an antioxidant in the body. Recently, the results of animal experiments have been announced that when the polyphenol component of coffee is combined with an amino acid called cysteine, the antioxidant and anti-inflammatory effects are improved and the inflammatory response is reduced.
Cysteine is one of the amino acids abundant in milk. So, if you are expecting an anti-inflammatory effect, why not consume a beverage that is a mixture of coffee and milk? Let’s find out the difference between the most loved latte, cappuccino and flat white.
Latte vs Cappuccino vs Flat White made with the difference in ratio
One of the biggest differences between a latte, cappuccino, and flat white is the ratio of espresso to milk, or the amount of milk. Latte has the highest amount of milk among the three. Latte has a 1:1.5-2 ratio of espresso to warmed milk, and cappuccino has a 1:1:1 ratio of espresso to warmed milk and milk foam. Flat White has a 1:1 ratio of espresso to warmed milk like cappuccino, but it is different from cappuccino in that it does not have chewy and rich milk foam.
The degree of milk steaming is also an important point
Steaming refers to the process of frothing milk by heating it. In milk at high temperatures, proteins are denatured and milkfat molecules surround the proteins, creating a layer of milk froth in this process. Lattes, cappuccinos, and flat whites have different milk froth and different milk textures depending on the degree of steaming.
Lattes and flat whites contain microfoam. Microfoam is a foam that contains less air. On the other hand, cappuccino injects a lot of air, so it has a thicker and firmer foam.
Proper bean selection affects the taste and texture of coffee
Because the flavor of coffee varies depending on the type of beans, choosing the right beans is an important factor in determining the taste of coffee. Latte contains a lot of milk, so you need to use beans that neutralize the sweetness of milk. When making lattes, beans produced in South America or Southeast Asia are recommended. On the other hand, beans from Central America or Africa, which have a milder, sweeter taste, are more suitable for cappuccinos or flat whites.
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