The basic introduction of what kind of milk and the simple method of milking for beginners' coffee

A good cup of milk coffee is inseparable from a jar of good milk foam, no matter from the taste or appearance.

What is a cup of high-quality foam?

1, the suitable air intake is about 1/3, and the volume of the formed foam is 1/3 more than before.

2, delicate milk foam: full cutting, refinement and fusion (delicate, milk foam surface is mirror, shaking has obvious wall-hanging effect)

3, stable: heat the milk to 50 murals and 60 degrees

4, appropriate viscosity: use whole milk to improve alcohol thickness and taste

5, appropriate mobility: finish the flower drawing within 30 seconds after being sent away.

The principle of milk foaming:

1. Beat the milk with steam and pour the liquid milk into the air.

2. By using the surface tension of whey protein, many small foams are formed, which makes the milk expand and become foamy milk.

3. When the milk is whipped, the lactose temperature rises and dissolves in the milk, and the lactose is sealed in the milk bubble by foaming.

4. When drinking the milk foam, the milk foam will burst, and the flavor and aromatic substances will be distributed, which makes the milk thicker and sweeter.

The processing of milk:

Pasteurization: heat the milk to 70 degrees for 15 seconds before cooling

Characteristics: retain more nutrients, the sterilization rate is not complete, the storage time is 7murl 15 days.

High temperature sterilization: heat the milk to at least 138 degrees for 2 seconds, then cool the milk.

Features: destroy more nutrients, sterilize more thoroughly, produce some peculiar smell due to Maynard reaction brought by high temperature, store for a long time, 6Mel 9 months

These are the basics of coffee milk.