How can latte foam be delicate and dense? Barista introduction to milk foam teaching.

Today, a friend asked me how to make milk foam to be smooth and smooth. His own milk foam can never pull flowers, so how should I do it if I want to send it out? Let's teach you today. First of all, we have to choose the right milk. Don't use skim milk for hair. The protein content and fat content are as high as possible, so it is easy to foam. When we are foaming, first, when the steam sprinkler is in a semi-buried state, it will rise to about 1 centimeter of the liquid level. It will pump the air into the milk, and the milk protein will wrap the air and form milk foam. When the steam sprinkler is fully buried, no new foam will be created. This process is called blowing, and the milk bubbles are very rough, that is, a lot of big bubbles, which are very unstable, will burst quickly, and affect the taste, so you need to bury the steam stick deeper and cut the coarse milk bubbles into fine bubbles, a process called splashing. The milk foam can be mixed with the coffee, and finally we can pull the flowers.