A probe into Italian Coffee: why Coffee should be foamed and foamed

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Fancy coffee refers to coffee that adds various seasonings in different proportions on the basis of espresso, such as milk, cream, chocolate, ice cream, various wines, juices, etc. It can be likened to a coffee symphony. Such as cappuccino, latte, mocha coffee, Viennese coffee, Irish coffee, etc.; the general relative taste can be accepted by most people in the country-especially those who just started drinking coffee. For example, cappuccino coffee is made according to the ratio of one-third coffee, one-third milk and one-third milk foam. In addition to the Italian espresso coffee capacity is very small, only about 30ml-60ml, other coffee capacity between 120ml-300ml.

Do you know why you use frothed milk?

The basic principle of milk foaming is to use steam to flush milk, so that liquid milk into the air, the use of milk protein surface tension, the formation of many small bubbles, so that liquid milk volume expansion, become foamy milk bubbles. During the foaming process, lactose dissolves in milk due to the increase in temperature, and uses the foaming effect to seal lactose in milk. The function of milk fat is to make these fine bubbles form a stable state, so that when these milk bubbles are drunk, the fine bubbles will burst in the mouth, so that the taste and aromatic substances have a better distribution amplification effect, so that milk produces a sweet and thick taste and taste. Moreover, when fused with coffee, the bonding force between molecules will be stronger, so that coffee and milk are fully combined, so that the characteristics of coffee and milk can be highlighted separately, and completely fused together to achieve complementary effects.

1. How to make milk foam

The amount of milk must be just right, must be 1/2~1/3 full of steel cup, remember to put thermometer convenient observation.

2. How to make milk foam

This step is very important, before using the steam nozzle, first start the steam valve, let the wet steam first exhaust, and then insert the steam nozzle into the fresh milk, about 3-5MM away from the surface, according to different steam intensity can be slightly adjusted.

3. How to make milk foam

Turn the steam valve to the maximum at once, which is also one of the keys to successful foaming!

4. How to make milk foam

After hearing the hissing sound, control the position and angle of the steel cup so that the foam can form a swirl (if you insert it too deep, you will hear a rumble, if you insert it not deep enough, the foam will spill!)

5. How to Make a Friend

Good milk foam doctor must be thick enough, dense, and milk foam to be fused with hot milk together, remember to play milk foam, the temperature should not exceed 120 degrees F, milk foam from about 30-50%.

In addition, when you hear the hissing sound, don't rush to pull the milk pot down, this will form a lot of coarse milk foam Oh! And milk selection is also recommended "whole milk", it will be easier to have dense milk foam!

In addition to the steam nozzle machine can beat milk foam, you can also choose to use manual way, with egg beating machine to beat milk foam, or dedicated to beat milk foam, but this way to beat milk foam less dense, and easy to disappear Oh! If you want to drink dense milk foam, it is best to use a professional steam frother!