The persistence of milk foam and cream foaming of latte is related to the principle of consolidation and temperature.

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Milk foaming persistence and consolidation principle: protein is a chain structure, the chain and chain are closely linked, stretching is difficult, toughness is very strong, difficult to foaming, only after the protein is hydrolyzed to a certain extent, that is, when the degree of decomposition reaches 540%, it will have good foaming property.

When a certain concentration of protein solution is stirred, a lot of air bubbles are formed due to the mixing of a large amount of air, and the high viscosity of the solution keeps it stable without breaking.

1. Milk

Fresh milk is better than UHT milk. (frozen milk with short shelf life is generally used abroad.)

Whole milk is better than skim milk.

Skim milk is better than soy milk.

2. The temperature of heating milk

Milk bubbles are formed in two ways. One is the milk foam produced by steam, and the other is the milk bubble made by pulling with a filter pressure pot.

First talk about the steam out of the milk foam, the temperature can not be too low, otherwise the formation of milk foam is not dense, naturally will not be maintained for a long time. When the temperature is high, it is even worse, because the milk boils, and the milk bubbles are no longer dense, but large bubbles that are easily broken after boiling.

So someone asked, what temperature of milk foam is the most suitable? It's about 75 degrees Celsius. But a very stylish barista taught me that he never used a thermometer to foam and felt the temperature in the thinnest part of his hand (the thick meat next to his thumb), which was the most sensitive to temperature. When you feel very hot (yes, this must be taught hand-in-hand, he taught me to beat the foam to the perfect time, and then let me feel the temperature with the palm of my hand, and then confirm the correct temperature with me countless times. Because each person's skin thickness is different, the feeling of temperature is also different. )

For a good cup of coffee, you must try a lot of whole milk to determine which milk is better.

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