What are the reasons why lattes defoam quickly? What is the foam on latte? How to kill the milk foam in coffee?

The liquid surface of the freshly made latte is extremely smooth and smooth. But if we keep it away and don't drink it, we can see that the smooth and delicate liquid surface gradually becomes rough and uneven. This phenomenon is called "defoaming" and is a process in which milk bubbles continue to dissipate.

Milk foam is a foam-like substance formed by injecting air into milk, so its mass will be lighter than liquid. Under the action of external forces such as beating, shaking, and fusing, most of the foam will blend with the liquid, so the decomposition rate of these milk foams will be relatively slow at this time. However, when standing, the light-weight foam will gradually float, while the heavy-weight liquid will sink, resulting in stratification.

Because of the pressure difference after layering, these small bubbles will begin to slowly melt and combine into large bubbles. When the air pressure inside the large bubble is greater than the strength of the protein enclosing the air, the bubble will burst and break. Although the layer of milk foam floating on the surface of the latte will eventually dissipate, the rate of decomposition will also vary. For example, it takes ten minutes for lattes produced by Qianjie stores to appear obvious defoaming phenomenon after being made. However, some lattes have many obvious large bubbles not long after they are made, and the overall look is more rough.

The reason why the defoaming speeds of these two lattes differ so much is mainly because of their different stability. The higher the stability of milk foam, the slower the defoaming speed will be; the lower the stability of milk foam, the faster the defoaming speed will be. When you find that the latte starts to quickly defrost shortly after it is made, it means that the stability of the milk foam may not be high enough. Among the many factors that measure the quality of a latte is the stability of the milk foam. There are many factors that can affect the stability of milk foams, so today Qianjie will come to share with you what reasons affect the stability of milk foams.

1. The common reason why the milk foam is not properly foamed is that the milk foam is not properly washed (this refers to the steps of foaming and foaming). Qianjie mentioned earlier that milk bubbles are bubbles created by injecting steam into milk, but injecting air alone is not enough. We also need to foam these large bubbles and cut them into countless smaller and more stable bubbles. If you are not done well in the foaming step, the quality of the milk foam produced will be lower, the stability will not be so high, and the foaming speed of the latte produced will be greatly accelerated.

There are three main reasons for this situation. The first is that the beating time is not enough because the milk is not cold enough or the target temperature is not high enough, so the beating time is shortened. Without enough foaming time, the milk foam will not be so dense, and the defoaming speed will naturally be faster. The second situation is a problem that many friends encounter when they first start the game: the milk is not pushed by steam during the spinning process, forming a whirlpool.

When the milk does not form a whirlpool in the jar, the large particle bubbles generated in front cannot be sucked into the milk and cut. This is the same reason as the previous reason. The bubbles will not be fully foamed, so the defoaming speed will naturally be faster. The third situation is a situation that veterans will trigger from time to time. That is, during the spinning process, the steam rod was accidentally exposed to the liquid surface, resulting in a brief foaming. Finally, due to insufficient time, these large bubbles were not fully spun. Then their presence will lead to an increase in the dissipation speed of the milk foam.

The above three points are problems that we will easily encounter during the cotton making process. If you can see many obvious bubbles in the cotton making jar after pulling the flowers, then it would be good to pay attention to whether the above three situations occur during the cotton making process. If they do, it would be best to improve them ~

In addition, after removing the milk foam, we will use shaking the cylinder to eliminate the large bubbles that have not been foamed, although it does work. However, when the cylinder is shaken too many times, the decomposition speed and layering speed of the milk foam will be improved. So when shaking the cylinder, we try our best to control the number and intensity of shaking the cylinder.

Second, the milk temperature is too high. The second problem is the milk temperature. Qianjie mentioned earlier that when the temperature of the milk being sent is not high enough, the milk foam will not have such high stability because the foaming time is too short. In addition, when the temperature at which the milk is sent is too high, the stability of the milk foam will also be reduced.

When novices learn to eliminate milk bubbles, the first thing they need to learn is to control the temperature of the milk. The temperature of the milk to be washed should be between 55°C and 65°C. The reason why it needs to be controlled in this temperature range is not only because this temperature can activate the sweetness of milk, but also because the milk foam can obtain a relatively high stability. When the temperature of the milk is below this range, as Qian Jie said earlier, there may not be enough cotton-making time and the defoaming speed will be accelerated; when the milk temperature is too high and exceeds 70°C, some substances in the milk will be destroyed by high temperatures, and the stability of the milk foam will be greatly reduced. Not only will the defoaming speed of milk foam become faster, but the taste and sweetness of coffee/milk will also be reduced.

Therefore, when we need to make exquisite pull flowers, it is best to control the temperature of the milk within the range of 55°C to 65°C. If it is not for pulling flowers, then the temperature of the milk will be fine as long as it does not exceed 70°C ~

3. Material problems In addition to operational problems, the use of materials will also determine the speed of milk foaming. For example, when the coffee beans we use are very fresh, accelerated defoaming occurs. Because fresh coffee beans contain a lot of carbon dioxide, although this can help us extract richer oils, these oils are not stable enough and will decompose quickly. Therefore, when unstable oils are combined with stable milk foam, the milk foam will become unstable, and the defoaming speed will be accelerated.

Then this situation is the best solution. Simply put the coffee beans for seven days and cultivate them for a period of time so that the carbon dioxide in the body can be emitted. The concentrated oil extracted in this way has high stability and will not have much impact on the milk foam. This is why the foam dissipates quickly when lattes are first cooked. In addition, there are also issues such as the choice of milk, the thickness of milk foam, and the uniformity of fusion, but they are relatively not very influential, so I won't talk about it here ~

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