How should I play the milk foam in coffee? Why does the flower defoaming?

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It is not easy to beat the foam out, but how to judge the situation of this cup of foam?

What kind of milk foam is qualified? The editor thinks that the surface is smooth, free from coarse bubbles and has fluidity.

The more delicate the milk foam is, the less air is contained in a single milk bubble, the higher the density and the less buoyancy is; the rougher the milk foam is, the less air is contained in the single milk bubble, the lower the density and the greater the buoyancy. If the milk foam is rough, the foam will float quickly on the surface of the milk, and the degree of fusion is low; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow, and the degree of fusion will be higher.

Sometimes when pulling flowers, there will be a very embarrassing situation, that is, when shaking the milk tank, I think, um, this milk bubble is very good! Smooth enough and not thin! As a result, it was blurred as soon as it was poured into the coffee, it looked as if there was no bubble, it was very watery, but when it came to drawing flowers to make patterns, it was a big bubble "pia Ji" fell into the cup.

In fact, there are two reasons for this: 1, the degree of fusion of milk and milk foam is not enough, and 2, the delamination caused by no fusion of milk and foam at all.

The degree of fusion of milk and foam?

The fusion degree of milk foam and milk refers to the degree of combination of milk foam and milk after getting rid of milk foam.

How to judge the fusion degree of milk bubbles?

Principle: just sent milk foam, milk foam and milk are integrated together, need to rest for a period of time, milk foam and milk will be separated to form layers, and the length of time represents the degree of fusion of milk foam and milk.

Method: pour the milk foam into a transparent glass and let stand. For example, within 30 seconds, there is obvious delamination between milk foam and milk, and the degree of fusion is low; if standing for more than 30 seconds, within 60 seconds, obvious delamination occurs, and the degree of fusion is medium; if standing for more than 60 seconds, obvious delamination appears and the degree of fusion is high.

What if Grandma Niu is soaked in layers?

1. Put the pull vat containing milk bubbles vertically and collide with the table, so that the big milk bubbles will burst into small ones. After the big milk bubbles are burst, shake the flower jar horizontally and let the foam rotate and collide, which will also eliminate some large milk bubbles. The dense milk bubbles are as smooth and shiny as the mirror.

2. Use a spoon to scrape off a large layer of milk foam above the foam, leaving the dense foam below. But in fact, it is not recommended that everyone form the habit of scraping milk bubbles. Scraping milk bubbles is a kind of remedial behavior. if the depth of the spray hole buried in the milk liquid surface is not good in the process of blowing milk bubbles, it may produce too many coarse milk bubbles, and knocking on the table will not let them all break naturally, so you have to scrape them off.

3. Pour the flower jar containing milk foam into another flower jar.

Why does sometimes the milk foam of coffee pull flower disperse more quickly?

There are several influencing factors:

1. Milk

In fact, you can't get a cup of fine milk foam with any kind of milk. Milk with high lipid content may be easier to form more stable milk bubbles. Milk fat is the main fat in milk. It is recommended to use whole milk with a fat content of 3.2-3.8%.

2. The thickness of milk foam

If the milk foam is thicker, the milk foam will disappear faster.

3. Temperature

The ideal temperature for milk foaming is between 55 and 60 ℃. If it is lower than this temperature, unstable milk bubbles and large bubbles may be obtained. If the temperature is higher than this temperature, too much protein will be denatured. Excessively high temperature sterilization or overheating will change the taste of milk, which will not only produce sulfur smell, but also lead to foaming failure.

There are a lot of tricks in just a few seconds. Pay attention to these small details and you can get a cup of milk foam.