What kind of milk would you like to use to make a beautiful coffee pull?

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If you want latte coffee, it's very important to choose the right milk! Front Street Coffee daily stores produce milk coffee, using full-fat fresh milk, because rich in protein, lactose and cream.

The protein in milk is what stabilizes milk foam. When you heat milk, the presence of casein micelles in milk protein and whey protein casein micelles creates tension in the milk surface and forms a film. When the steam hits the milk surface, the film surrounds the air molecules and forms a float, commonly known as a milk bubble.

Whey protein is normally hydrophilic in appearance, but when stirred or heated, it slowly "spreads out" and exposes hydrophobic parts. These parts stick to the bubbles produced, reducing their surface tension and bursting speed, making them more stable.

Milk fat content, protein and temperature in fresh milk all affect the foaming process. Only fresh milk can make fine and dense milk bubbles, which also determines the formation, taste and taste of a latte coffee.

To send latte flower milk foam, you need to pay attention to:

1. Hold the milk jar with both hands to stir the milk

The front street coffee leaves many beginners to make milk bubbles. There is no stable control and grasp of the angle of the steamed milk stick and the depth of milk placed at the front end of the steamed milk stick. There will be a situation where the steam is turned on or the back hand is unstable, and the impact of the steam makes the milk splash out.

This was a very dangerous thing! Therefore, in the process of heating, be sure to raise your hands to increase stability and reduce the chance of milk splash burns.

2. Steam the milk before it is whipped

After the steam in the steam pipe of the semi-automatic coffee machine cools, it will become water residue in the pipe. Therefore, before each foaming milk, please discharge the steam until no water is sprayed from the pipe. The milk foamed by the steam with water will produce large bubbles.

For beginners, once these big bubbles are produced, the milk bubbles will get thicker and thicker before they learn how to eliminate the big bubbles. Therefore, try to keep the milk surface delicate at the beginning.

3. The milk stick is placed at a 45-degree angle into the milk tank.

A 45 degree angle is 2-3 o'clock or 9-10 o'clock in the milk tank. Using this angle to send milk, milk can form a small vortex as soon as possible, the appearance of the vortex can be thicker milk foam "involved" in the liquid surface.

4. the steam head is put into that milk liquid level at a depth of 0.8cm-1cm

Steam head is not put the deeper the better, after all, the milk is mainly sent to the air inside the milk. If it's too deep, the steam holes don't touch the air and form vortices. If it is too shallow, the steam hits the surface, forming rough bubbles and splashing milk.

After several experiments of putting steam head into milk liquid level to disperse milk foam, it was found that the depth of steam head into milk liquid level was 0.8cm-1cm and the milk rod was inclined 45 degrees, which was easier to form vortex and sweep away relatively thick milk foam.

5. Inflation process as long as "squeak" 4-5 can be

Set the steam head to a depth of 0.3 cm and turn on the steam switch. You will hear a "squeak-squeak" sound. At this point in the inflation stage, the foam thickness of the latte pull flower is 1cm, so we don't need to over-inflate. After hearing the squeaking sound for 4-5 times, adjust the depth of the milk stick back to 0.8-1cm, keep the angle of 45 degrees to generate a vortex to eliminate coarse bubbles and heat to the appropriate temperature.

6. Milk heated to 55-65℃ best

Lactose and other sugars are at their most "active" in these temperature ranges. When the milk reaches this temperature range, it blends with the coffee, and you feel that this cup of milk coffee, without sugar, can be perceived as sweet by both smell and taste.

When blended with coffee, the sweetness of milk neutralizes the bitterness of coffee. Some espresso beans with sweet and sour fruits can be added to hot milk to show the flavor of fruit shakes.

For example, the daily store of Qianjie Coffee uses a "Sunflower Warm Sun Blending Italian Coffee Bean" with 30% Sunlight Ye and Sherry Red Cherry Coffee Bean +70% Barrel Fermented Sherry Coffee Bean. Espresso coffee extracts exhibit soft berry fruit acid, whiskey, vanilla cream and nutty caramel flavors.

Softened with whipped hot milk, latte coffee has a strawberry milkshake flavor and a smooth, whiskey-milk vanilla creamy finish with hazelnut caramel.