How to judge whether a good foam is a prerequisite for making a good foam at home

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Even and delicate milk foam is the first step to making a perfect Cafe latte. Without uniform and fine milk foam, a latte or cappuccino will taste much different than coffee with fine milk foam.

If espresso is added with milk and thick soap bubbles, the taste is insipid, it should be said that you can't taste the sweetness of milk under the impact of steam, and coffee can not be fully fused under milk fat because the milk foam is too big, it can not lead to the bitterness and shallow acidity of coffee, and you can only end up with sugar or other sweets.

Generally speaking, two types of milk bubbles can be steamed (beaten) by using an Italian coffee machine, one is a wetter one, and the other is a drier one.

Moist milk foams are more suitable for making lattes. The common ratio is 1 espresso 5 based on 1 stroke 5 milk + 1 hand 5 milk + 1 hand 5 milk foam, followed by a moderate and smooth latte (Cafe Latte).

Dry milk bubbles are suitable for making cappuccino. The common ratio is 1 espresso with a ratio of 1 to 5, followed by a cup of cappuccino with a ratio of 2 to 5 milk and 2 to 5 milk. It is characterized by thick and thick milk bubbles. In the first sip, you first taste the aroma of milk bubbles, and then a little bit more, you can get the double feeling of mixed milk sweetness and espresso bitterness.

In addition to the difference between wet and dry milk bubbles, there are also people who divide milk bubbles into hard milk bubbles and soft milk bubbles, the so-called hard milk bubbles, it is specially steamed to give coffee a different taste (such as adding chocolate sauce or caramel sauce on top of coffee foam), which is characterized by strong stress resistance. Milk foam that can carry spices (such as cocoa powder, cinnamon powder, lemon peel powder) or syrup without sinking quickly. As for soft milk foam, it is suitable for pulling flowers or brewing coffee with different flavors with syrup.

'The taste of the foam is not the same as that of the push, 'says the owner of the Post Office Cafe. The foam scooped with a spoon on top of the latte (Latte) tastes more milky, while with a push (you can imagine pulling out a coffee flower on top of the latte), the smell of milk is lighter, replaced by layers of coffee mixed with milk.

In short, if you want to make good foam at home, there are several prerequisites:

1. The temperature of steaming (beating) milk foam should not be too high, about 60 degrees c, if it is more than 70 degrees c, it will not be able to make uniform and meticulous milk bubbles, but only a bunch of thick soap bubbles.

two。 Use milk that is high in milk fat. Low-fat milk is usually used abroad, but in China, the success rate of using low-fat milk is low, and it is easier to use full-fat or so-called pure milk. I think it is the breed of domestic dairy cattle or the grass they eat is different!

3. Try to choose fresh milk. Moderator personally tested, X-ray milk and home coffee machine seems to be a little different, if not with the freshest milk, it is difficult to play beautiful and can pull foam, especially after opening three or five days from the refrigerator to play, the probability of failure is almost 100%, but the Lin X camp is not bad, do not expire the first two or three days will not be disappointing. As for Rui X, Fu X and Australian fresh milk, the quality is good, as long as you choose the freshest and the most reasonable price.

4. If economy permits, use steam coffee machine to make milk foam and use Pangpu coffee machine to cook espresso. Because the steam of most steam coffee machines is drier than that of Banpu, it is easier to make fine milk bubbles.

After writing so much, isn't there a simple and convenient way to judge a good milk foam? In fact, there is, that is, a coffee covered with milk foam and in the right proportion, when you can drink the sweetness of milk without adding any sugar or dessert, such foam is the perfect foam.

Sometimes drinking coffee is to enjoy the beautiful situation brought by coffee, adhere to too much, but lose the fun of drinking coffee. Coffee aesthetics can emphasize the beauty of coffee, or it can emphasize the theory of coffee, depending on what coffee drinkers pursue.