[coffee pull flower] what kind of milk should I use? Six factors that affect coffee and milk bubbles!

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If you want to have a good hand, what kind of milk should you use?

"if you have D milk, you can't pour it."

"if there is a D bubble, it will make a good chicken."

The effect of foaming with only milk is the best.

Lahuada people said: "the most important is three high: high lactose, high protein, high fat!" ]

We mentioned earlier that when you heat milk, the protein changes from a sol state to a gel state, forming a film that surrounds the air molecules and then forms a floating substance, commonly known as milk foam. Milk fat content, protein, and temperature all affect the formation of milk bubbles. Baristas use beautiful milk to make smooth milk bubbles, and then easily pull out triple beautiful hearts, while retaining the flavor of natural fresh milk, is the best partner of coffee!

When choosing milk, it is best to choose pure milk! Some milk is not pure, you can pay attention to the box noodle ingredients label, printed with 100% fresh milk is pure.

Milk temperature

Milk temperature is very important when disposing of milk. For every 2 degrees Celsius increase in milk storage temperature, the shelf life of milk is reduced by half, and the higher the temperature, the more milk fat decomposes and the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes and the lower the degree of foaming. When the milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius.

Milk fat

Generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less, so if all full-fat milk with high milk fat is used, the foam tissue may not be the best state. Moderate addition of some foamed ice milk, the milk foam tissue and the amount of milk bubbles will be more and more dense taste.

Steam pipe form

The outgassing mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipes produce different gas intensity and gas output, coupled with changes in the location and number of vents, resulting in differences in angle and mode when milking. And the expansion of the steam pipe in the milk, can not be close to the edge of the steel cup, so that it is not easy to produce turbulence. And the centralized steam pipe, pay more attention to the control of the angle, otherwise it is easy to play a good milk foam tissue.

Steam volume

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable to use larger steel cups, too small steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, generally easier to control.

Steam dryness

The dryness of the steam is high, the water content will be reduced, and the milk foam will be more dense, so the higher the dryness of the steam, the better.

Size and shape of brocade steel cup

The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the bigger the steel cup. Generally speaking, the cappuccino uses the steel cup of 600cc capacity, and the latte coffee uses the steel cup of 1000cc capacity. The correct size of the steel cup can produce well-organized milk bubbles. As it is the way of making coffee flowers, the shape of steel cups are mainly sharp-mouthed, and different pointed-beaked steel cups need to be practiced on their own.

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