Why is milk foaming quickly? Why did the latte defrost just a few minutes after it was made? How to reduce the disintegration of milk coffee foam?

I don't know if you have noticed the change of the milk foam on the surface of the hot latte placed for a long time. Will it last forever? what about "everlasting youth"? Or is it falling apart and disintegrating, making it ugly?

In fact, both are possible, because the essence of milk bubbles is bubbles. The liquid film that surrounds the gas gradually becomes thinner due to the loss of liquid, and when it is thin to a certain extent, the bubble will break. Therefore, it is inevitable that the milk foam will dissipate. But under normal circumstances, the overall duration of milk bubbles is relatively long. If the hot latte we make defoams very fast and does not take shape as shown below in a few minutes, then it shows that the stability of these bubbles is not high, resulting in an increase in the speed of defoaming.

There are three main reasons for this: the quality of milk foam is not up to standard, the concentrated oil is "dry", and the wrong operation in the process aggravates the speed of defoaming.

First, the quality of milk foam in "what kind of milk foam is the most suitable for flower pulling?" "Qianjie shared in this article that if we want to make a good-looking flower, then sending out a high-quality milk foam is an essential requirement. The appropriate milk temperature and the degree of consistency are all important. The two are also closely related to the stability of milk bubbles.

When the milk temperature is too high, the foam will break quickly because it can't stand the high temperature. When the milk foam is not dense and delicate enough, it shows that we do not have too much sex in the process, so that most of the milk bubbles are still relatively large and low stability, which will also aggravate the speed of defoaming. Therefore, a high-quality milk foam is not only conducive to flower drawing, but also allows the milk coffee to achieve "everlasting youth." So how to get rid of a high-quality milk foam? As a matter of fact, the article in the above link has been answered in detail, so Qianjie won't repeat it too much here.

Second, the oil of espresso in addition to milk foam, the oil of espresso is also an important part of the liquid surface of milk coffee. Therefore, the oil quality of espresso will also affect the stability of milk bubbles.

But unlike the froth, the quality of the fat is more inclined to the material itself, that is, the freshness of the coffee beans. The fresher the coffee beans, the more carbon dioxide they have. Too much carbon dioxide can produce more oil, but it reduces the amount of liquid each bubble holds. The liquid film of each bubble is thinner and naturally dissipates faster. So Qianjie will generally "release" the coffee beans for a week, and then extract them when most of the carbon dioxide dissipates and tends to be stable. Then the milk foam fused out will naturally be very stable.

Third, if the operation is not standard enough, if the operation error leads to the completion of the milk foam, there are large bubbles on the surface. Then generally speaking, we will shake the cylinder through such a behavior to eliminate large bubbles on the surface.

But many friends think that two knocks is not enough, but also knock three, four, five, six times, then, the stability of this milk foam is somewhat worrying. Because the shock accelerates the delamination of milk foam and milk, the defoaming speed of milk foam will also become faster. Therefore, if there is a big bubble of mistakes in the performance, the shock cylinder is of course no problem. But the best number of times is not too much ~ in addition to these factors, uneven fusion, shallow roasting of coffee beans and low fat content of milk will accelerate defoaming to a certain extent. But the impact is relatively low, so Qianjie does not elaborate too much!

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