What are the requirements for the steam of frosting and the extension of the foaming principle

What kind of requirements do we usually have for foam steam?

① stability

A stable amount of steam is the most important point, and the sudden increase and decrease of steam is often the main culprit that you can't beat the foam to a delicate point.

② is of moderate size

The larger the steam, the better. Too much steam will cause the milk to heat up so fast that it is too late to foam; the rotation is so large that it is easy to overflow the milk tank.

Problems such as thicker foam. Too small amount of steam will cause problems such as difficult foaming and inefficiency of milk. So a moderate amount of steam is very important, and remember to overdo it.

③ persistence

The durability of the steam has something to do with the boiler capacity, water level and power of the coffee machine. The longer the steam you want, the more expensive the machine may be.

④ drying

Whether the steam is dry or not will have a great impact on the taste of the final product. The so-called dry steam means that you open the steam pipe and put your hand about 10 centimeters away from the steam pipe mouth without feeling the water droplets in the steam. If the steam is not dry enough, it is like mixing milk with water while dispensing foam

Imagine that the coffee made from milk mixed with a lot of water will taste good? The dryness of steam is mainly related to boiler water level, pipeline design and so on.

Choose milk

Be sure to choose whole milk (fat content is 3.5% Murray 4%)

Because the fat of milk plays a stabilizing role in beaten foam.

So that the foam won't dissipate quickly.

It can be wrapped in a warm state to support the foam.

Milk temperature

It will be slow to layer the foam of coffee brocade with refrigerated milk of 3murm 5 degrees Celsius.

This is because it takes longer to fuse than milk at room temperature 26 degrees Celsius.

2. The principle and extension of foaming

Protein wraps tiny bubbles to form milk foam under the action of external force.

When it comes to tiny gas, if the steam rod is inserted into the liquid surface too shallow, it will enter the big bubble. when you hear a loud "bared" sound in the air, this is the reason why the foam is thick, no matter how you deal with it, no matter how you deal with it, you can always see that the particles are too deep on the liquid surface, and if the protein is not affected by external force, it will not get out of the foam. So we repeated experiments to get the answer, the depth of the liquid level is about between 5mm-10mm, after sufficient air intake to form a whirlpool, through the vortex to let the milk foam formed by tiny bubbles fuse together with the milk, and at the same time rise to the temperature we need (65 degrees Celsius), because scientific research shows that the most suitable temperature for drinking coffee is 58 degrees Celsius, we have to consider the cooling when drinking it. But when the actual foam is at 50 degrees, the foam lasts the longest, but the temperature is not enough to affect the taste, which may also be one of the reasons why the coffee is not so good.