Five factors affecting milk foaming

(1) Milk temperature

Milk temperature is a very important factor in dispelling milk. Every 2 degrees Celsius increase in milk storage temperature, the shelf life of milk will be reduced by half, and the higher the temperature, the more milk fat will decompose and the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes, the lower the degree of foaming. When milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius.

(2) Milk fat

We can know from the table below that generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less, so, if all use full-fat milk with high milk fat, the foam tissue is not necessarily the best state, adapt to add some foamed ice milk, the milk bubble tissue and the amount of milk bubbles, will be more and dense taste.

Effect of Milk Fat on foaming

Fat content

Fat-free milk < 0.5%

Low fat milk 0.5-1.5%

Full-fat milk > 3%

Characteristics of milk foam

The proportion of milk foam is the most, the texture is rough and the taste is light.

Medium proportion of milk foam, smooth texture and heavy taste

Low proportion of milk foam, dense texture and thick taste

Bubble size

Big

Medium

Minimum

(3) the form of steam pipe

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.

(4) the amount of steam

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

(5) Steam dryness

The higher the dryness of the steam, the less the water content, and the milk bubbles will be denser and less moisture, so the drier the steam, the better.

(6) the size and shape of the drawn steel cup

The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the bigger the steel cup. Generally speaking, when brewing cappuccino, you use a steel cup with 600CC capacity, while for latte coffee, you use a steel cup with 1000CC capacity. Use the correct steel cup capacity to make a well-organized milk bubble. Because it is the way to make coffee flowers, so the shape of the steel cup is mainly a sharp mouth, while different sharp mouth shape steel cup, need to rely on their own more to practice.