[coffee pull flower] what kind of milk should I use? What are the factors that affect coffee milk bubbles?

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Many baristas or enthusiasts will spend a lot of time practicing coffee flowers, but coffee flowers test not only the skills of drawing patterns, but also your skills of making spaghetti concentrate and milking. Recently, someone asked the editor why some milk doesn't seem to foam. The milk foam is thin and thin, and it will get rough after a while!

OK, the editor is here to share with you today. If you want to spend a lot of money, what kind of milk should you use?

Pull flowers with milk, the most important is three high: high lactose, high protein, high fat!

Lactose that sweetens milk. Lactose is a disaccharide molecule, which is composed of galactose and glucose and exists in milk. Lactose doesn't break down in water, so it doesn't taste sweet when it cools, but when it's heated, it dissolves, releases sugars and increases sweetness. Lactose will not affect the formation and maintenance of milk bubbles, but it will significantly affect the taste of Lahu coffee. When making coffee flowers, 2/3 of the whole cup may be milk, so whether the sweetness of the milk is in tune with the coffee is also very important.

Pour whole milk and skim milk into two cups respectively, and you will find that skim milk has a light taste and texture, compared with water, and there is no special feeling after drinking it; however, whole milk is thicker and feels weightier. Why? This is because the content of milk fat is different. Whole milk contains 4% or more of milk fat. What we often call cream / Cream is a thin layer of cream formed on the surface of milk, which contains more cream and tastes better than the milk itself.

Through machine extraction, the manufacturer can adjust the milk fat content to 2% (equal to 50% concentrated), 2% (equal to almost all milk fat concentrated), and skim (all milk fat is removed, leaving only water, protein and sugar). Whole milk is supposed to give coffee a strong taste, but some people still like skim milk because they think the milk fat in whole milk puts a greater burden on the body.

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 milk foam tissue may not be the best state. Moderate addition of some foamed ice milk, milk foam tissue and milk foam amount, will be more and dense taste.

Protein is the third element that we should pay most attention to after lactose and milk fat. When you heat the milk, the protein changes from the sol state to the gel state, forming a film that surrounds the air molecules and forms a floating substance, commonly known as milk foam. Therefore, even if we use high-protein vegetable milk such as soy milk and oatmeal milk, we can still make milk bubbles, but traditional vegetable milk lacks milk fat, so the stability of milk bubbles will be relatively poor and defoaming is particularly easy.

Milk fat content, protein, and temperature all affect the formation of milk bubbles. In addition, there are several factors that affect coffee milk bubbles.

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.

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.

The size and shape of the vat.

The size of the flower jar is related to the type of coffee drink to be made. the larger the cup quantity, the bigger the flower jar. Generally speaking, the cappuccino uses the 600cc capacity jar, the latte uses the 1000cc capacity jar, and the correct size can produce well-organized milk bubbles. As it is the way of making coffee flowers, the shapes of flower jars are mainly sharp-mouthed, and how to make patterns for different sharp-beaked jars requires a lot of practice on their own.

No matter whether our coffee flower is good-looking or not, since we want to make a cup of coffee, we should know more about the effect of milk on coffee. Only by trying different kinds of milk can you know which coffee suits you best.

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