What kind of milk do you use for coffee foam?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

After making a certain amount of milk foam and milk fusion, there is a certain fluidity and silky feeling (Crema is also), so the so-called "pull flower" pure milk foam that can appear brown and white does not have good fluidity, and pure milk can not be "integrated" with Crema.

First of all, we have to figure out how the milk foam is formed! Whether cold or hot, milk bubbles are small bubbles produced by the air in the milk fat package. Therefore, the stability and amount of milk fat affect the quality and persistence of milk bubbles. Very often, we will find that after a cup of Cabo is served, the milk bubbles on the surface break one by one, and finally become half a cup of coffee! This is because milk is low in milk fat or unstable. Generally speaking, we steam milk bubbles with whole milk (milk fat content is 3. 5% Murray 4%), but it is difficult to find stable milk because of the disadvantages such as the stability of domestic milk and "reduced milk".

The selection of milk in the coffee industry has gone through a process from Guangming-Pamarat-New Green Park-Nestl é. At present, some large chains consider the cost and will adopt the New Green Park, while some small coffee shops will use Nestl é, or even imported milk. after all, quality determines everything.

First of all, understand the six factors that affect milk bubbles

(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%

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

Blistering size: large

Fat content: 0.5-1.5% of low-fat milk

Characteristics of milk foam: medium proportion, smooth texture and heavy taste

Blister size: medium

Fat content: full-fat milk > 3%

Characteristics of milk foam: low proportion, dense texture and thick taste

Blister size: small

(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, the steel cup with 600CC capacity is used to brew cappuccino, and the steel cup with 1000CC capacity is used to brew the iron coffee. Use the correct steel cup capacity to produce well-organized milk bubbles. 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.