The importance of cappuccino milk foam in coffee making technology

Have you ever had a cappuccino like this? It looks like a glass of art and tastes silky smooth. If you've had cappuccino like this, I think it's hard to go back to the bubbly, fluffy cappuccino.

So what makes a "real" cappuccino taste so good? Barista skills, of course. The art of frothing milk is not easy. But with some good advice and a little practice, you'll instantly impress your cappuccino aficionado friends. Follow the teachers of Chongqing Brista Coffee Training School to learn about cappuccino coffee.

Espresso machine

All espresso machines currently on the market have steam tubes for frothing milk. Some manufacturers decided to put a jacket over their steam pipes to help their customers. If you have any of these on your machine, please remove them as much as possible, because they won't help us with what we're going to do next.

flower cup

Preferably stainless steel pull cups with water outlets. You need a pull cup that changes temperature with the milk so you can feel the temperature of the milk at all times without steaming it too hot, and stainless steel has this property. The water outlet can help you when you pull flowers.

milk

The milk used in latte drinks has a fat content of about 3%. The less fat, the harder the foam. And you want smooth foam (so forget fat-free cappuccino).

About Milk Foam

The main thing to keep in mind when frothing milk is to stop when the temperature reaches the right point. Too much frothing can curdle milk and change its texture (and cappuccino can be too hot). Overheated milk can also make the foam too hard. How different is the foam? Here are some typical examples:

foaming

If you are distracted or not paying attention while frothing, it is easy to cause the steam pipe to be above the surface of the milk rather than just below the surface. The result of this is splashing milk and producing larger milk bubbles. Of course you still get a lot of foam in the pull cup, but it will taste bad.

too hard

The hard foam looks stiff, and when you pour it into your coffee it doesn't mix with the coffee, but rather accumulates on top of your coffee like fluffy whipped cream. If beaten a little longer, it would be stratified, 90% runny milk, and a thick hard foam lid floating on top. When you pour it into your coffee, the milk comes out of the cup first, and you have to scoop the foam into the cup with a spoon.

smooth

If you do everything right, the milk looks smooth and creamy when you pour it out, a bit like yogurt. Milk your espresso will blend perfectly together and crema will color the surface of the milk to form the typical brown rim of cappuccino.

Re-beaten milk also often produces hard foam. The trick is to get the right amount and quality of foam in the pull cup at the right temperature. To foam well, you have to know how fast your machine heats the amount of milk you want.