Latte, cappuccino, what's the difference between milk foam and milk foam? pay attention to the details.

Making hot milk coffee is an essential process to get rid of milk foam. There are many kinds of milk coffee, and the common ones are latte, cappuccino and Australian white coffee. It is obvious that only one kind of milk foam is not enough.

What is the difference between milk bubbles in common milk cafes? Latte, cappuccino and Australian white coffee have obvious differences in cup size, and the thickness of milk foam is also an important feature of them.

Among the three, the cappuccino milk bubble is the thickest, generally about 1-2cm thick, and its most obvious feature is "11 points full", that is, the cappuccino milk bubble is higher than the cup showing a prominent hamburger shape. The thinnest foam is Australian White Coffee, which is about 0.3cm. It is precisely because the Australian White Coffee has very few milk bubbles and low tension, so it can only be on a par with the mouth of the cup when it is full, so it is named "flat White Coffee" (Flat means "flat").

The thickness of the latte is between the two, about 0.5-0.7cm. The thickness of the latte is very suitable for flower drawing. One of the reasons why Qianjie chooses wide-mouthed cups when producing lattes is to make flower patterns better.

How to get rid of different thickness of milk foam? Now that we know that the thickness of milk bubbles in different styles of milk coffee is different, we need to understand the principle of how we usually use steam sticks to dispose of the foam. If all the high-temperature steam emitted by the steam stick is injected directly into the milk, the milk will be heated quickly. If part of the outlet hole of the steam rod is submerged in the milk and the other part is exposed to the air, the hot water vapor will pump the air into the milk. The protein in the milk wraps the air and forms milk bubbles.

In the daily milk foam, the steam stick will be placed on one side of the milk tank to form an angle. After starting the steam, the steam spewing out will form a whirlpool in one direction in the milk tank, so that the rhythm of sending can be effectively controlled. If a rotating vortex is not formed, it is difficult to control the firing volume and fineness. The thickness of the foam is determined by how much air is poured into it. The more air it enters, the thicker the bubble, and the less air it enters, the thinner the bubble will be. If all the steam holes are submerged in the milk from beginning to end, then the whole process is heating the milk and not producing milk bubbles. How to judge the thickness of milk foam? -judging by the "Zizi" sound, we will hear the "Zizi" sound in the process of dispelling the milk. these sounds are exactly the sound made by the air being pumped into the milk, so, sometimes we can listen to the sharpness and duration of the sound to judge the thickness of the milk foam. For example, when we are sending away the milk foam of Australian white coffee, the "AIDS" issued by the milk foam of Australian white coffee is generally within 2 seconds, the milk foam of latte coffee lasts about 3 seconds, and the "AIDS" of cappuccino coffee lasts 5-7 seconds. -judging by capacity Qianjie believes that the judgment of capacity is a more accurate and easy to identify method, and the volume of milk will increase after being beaten, including the milk itself, the steam injected by the steam stick, and the milk bubbles. Basically, the steam emitted by the steam stick is negligible, so the increased capacity is actually milk foam. In front of the street, the capacity of the milk tank is 5 points full (5-6 points of the milk tank is a reasonable capacity that is easier to dispose of). The foam of Australian White Coffee only needs to be sent to 5.5 points full. basically, the capacity seems to have increased only slightly. The milk foam of the latte needs to be whisked to 6 cents full. The thickness of the foam required for cappuccino coffee needs to be sent to 8 cents.

-judging fluidity by liquidity is also a good way to judge the thickness of milk bubbles. You can shake the milk tank and feel the fluidity of milk before getting rid of it. Then dispense the milk. When it comes to the thickness required for Australian white coffee, its fluidity is almost the same as that of milk, but you can see that the wall of the milk tank is attached to a thin layer of milk foam. The thickness of the milk foam of the latte shakes like light cream, and the fluidity is still very good. Cappuccino coffee foam thickness shakes like solidified yogurt, difficult to shake, very poor fluidity. What else do you need to pay attention to besides the thickness of the foam? No matter what the thickness of milk bubbles, they all have a common feature, that is, fineness. This is about to talk about the sex stage after getting rid of it. When making love, we have to submerge all the steam holes in the milk bubble layer, with the help of the whirlpool made by steam to turn the rough and easy-to-burst bubbles into small and stable bubbles. In the process of hair, we should pay attention to the position of the steam hole, not too shallow, not too deep, too shallow is easy to be exposed to the air, continue to send. If it is too deep, it will not make the foam layer dense and delicate. The best position is just right to bury the steam hole and will not make a "Zizi" sound. At the same time, the steam can break up the coarse bubbles in the milk bubble layer and form delicate and smooth milk bubbles. Finally, at the end, turn off the steam, wait until the whirlpool of the milk tank disappears and calm, and then pull out the steam stick, otherwise it is easy to pull out the steam stick before the steam stops, making the foam rougher.