What Is Milk-Washed Coffee and How Do You Make It?

Milk washing uses the way milk casein coagulates when it meets acid: the fat and protein particles are removed, leaving a clear whey liquid. In this version, espresso is added during clarification so the whole drink clears together, producing a special latte that looks like pour-over but keeps layered flavor.

The ingredients are simple, milk and espresso plus an acid such as citrus juice or another acidic liquid, combined in set ratios and then filtered. The technique suits anyone who wants to make coffee at home with milk in a form beyond standard lattes and cappuccinos.

When most people think of the combination of milk and espresso, the first things that come to mind are classic milk coffees with milk foam, such as lattes and cappuccinos. But the same ingredients, processed with a different technique, can take on a completely different appearance and texture. This article introduces a technique called "milk washing"—using the principle that milk coagulates its casein when it meets acid, removing the fat and protein particles from the milk and leaving behind a transparent whey liquid. This time, Front Street's approach is different from before: during the clarification process, espresso is added directly, so that the entire drink is clarified together, ultimately producing a "special latte" that looks like pour-over but has rich, layered flavors. The article will explain in detail the required materials, recipe ratios, and steps, making it a useful reference for enthusiasts who want to try making specialty coffee at home.

When it comes to the combination of milk and espresso, the vast majority of people will think of milk coffees with dense milk foam, such as lattes and cappuccinos. This is because these milk coffees are not only rich and fragrant in flavor, but also enhanced by exquisite latte art patterns, leaving a deep impression on everyone.

But did you know? In fact, the combination of milk and espresso can be used not only to make traditional milk coffees, but also to create some specialty drinks that look very refined and taste delicious! Even with the same ingredients, under different production techniques, they will ultimately possess completely different appearances and textures—just as grapes can be made into raisins and wine~

So today, Front Street is going to use a rather special method to prepare this common pairing, turning them into something entirely different! But surely most of you have already guessed from the cover what cooking method Front Street is going to share today. That's right—it's "milk washing"!

This is a technique Front Street has shared several times before. But unlike the usual approach, the method we're doing today is slightly different. So, following the old rules, Front Street will first explain what "milk washing" is.

What is milk washing?

So-called milk washing is actually a milk processing technique. Its specific effect is to remove the fat and protein particles from milk while retaining other components such as lactose, water-soluble vitamins, and minerals, so that the milk ultimately changes from its original milky white to a transparent, clear, colorless liquid. Therefore, this technique also has the alternative name of clarification.

The principle is very simple: it uses the "caseation reaction" that occurs when milk encounters acidic substances! By adding acidic substances to milk, the casein coagulates on contact, forming flocs. Then we use filter paper to filter out these clumps of casein, and we can obtain a clear, transparent, colorless milk!

Early on, this technique was mainly used in the spirits field, until 2021, when clarified milk was used by a competitor in the World Coffee in Good Spirits Championship. Only then did milk washing become popular in the coffee field and spread rapidly, with all kinds of milk-washed coffee specialty drinks springing up like bamboo shoots after rain. Alright, enough talk! Let's begin today's special coffee preparation!

Special "Latte"

Previously, when Front Street made milk-washed specialty drinks, the milk and espresso were prepared separately. First the milk was clarified, and then the espresso was poured in and mixed. Although this method is not wrong, after the espresso is poured in, the clarified milk loses its original characteristics. Because the large amount of impurities in espresso (oil, fine particles) completely erases the refined, clear feel of the clarified milk, making it look more like an iced americano. Therefore, today, during the milk clarification process, we will add espresso so that it is clarified together!

The specific method is very simple. First, prepare the necessary materials such as milk, espresso, lemon juice, and syrup, then pour them into a cup in sequence and mix. Here at Front Street, since we're only making one cup, the amounts used are the same as for a regular latte: 200ml milk, 40ml espresso (20g grounds, extracted in 30 seconds), and the syrup can be chosen according to your preferred taste. Since it is now autumn and winter, Front Street is using seasonal osmanthus syrup (30ml), then 20ml lemon juice! The steps are as follows:

The milk can be slightly heated before pouring; warm milk can accelerate the degree of caseation! When we see that the coffee on the wall of the cup is almost completely covered with flocs, we can filter it out!

After filtering, you can see that the entire cup of coffee presents a very rosy color. Although it looks a lot like pour-over, it is made using milk and espresso, and the taste and mouthfeel are completely different, and it is even clearer!

We can put it in the refrigerator for appropriate chilling, and the taste will be even more refreshing. Then prepare a nice-looking container, add a few ice cubes, and finally pour in this clarified "latte coffee"—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 seem more refined. And the taste is completely different from the latte coffee we drink every day! The flavor of the milk is not prominent, but its rich, mellow body is well preserved. The acidity of the lemon is neutralized by the syrup, so when drinking it there is no jarring sharp sourness at all—it's sweet and sour and pleasant. And because osmanthus syrup is added, the entire cup of coffee has an abundant osmanthus aroma, plus the freshness of lemon and the flavor of coffee, making it rich in layers and novel!! Really quite good!!

Friends who haven't tried it can still give it a little try, after all, this kind of coffee is simple to make, unique in taste, and low in cost. The most crucial thing is that buying one outside is so expensive! It's still better made at home~

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The above content is compiled by CoffeeHunters, a coffee news website.