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What is the secret to long-lasting latte foam? Pay attention to the key steps to kill the milk foam of espresso coffee!

Published: 2026-02-08 Author:

Last Updated: 2026/02/08, If you often make your own lattes and have pulled flowers, you should have encountered such a situation: not long after making the pulled flowers, a lot of bubbles begin to appear on the liquid surface, which looks very disgusting. (For reference only, the real situation will be more serious than this, that is, a large number of similar bubbles appear on the liquid surface in a short period of time)

If you often make your own lattes and have pulled flowers, you should have encountered such a situation: not long after making the pulled flowers, a lot of bubbles begin to appear on the liquid surface, which looks very disgusting. (For reference only, the real situation will be more serious than this, that is, a large number of similar bubbles appear on the liquid surface in a short period of time)

There are many reasons for this. In addition to technical problems, it may also be caused by material problems, such as the quality of milk.

1. The milk deteriorates. Many friends use fresh milk when making milk coffee. Compared with ordinary normal temperature milk, this milk can retain more substances because the sterilization is not very thorough. But because of this, it has higher requirements for the storage environment. When the ambient temperature does not reach the required low temperature, qualitative changes will be very easy to occur, which will easily trigger the phenomenon mentioned in the previous street above. Why?

Because milk foam is formed by injecting air into the milk, so that the protein, fat and other substances in the milk wrap the gas. Under normal conditions of milk, as long as there is no problem in passing it, the milk foam will be very stable and will not easily break even after more than ten minutes. However, if the milk deteriorates, microbial contamination or increased acidity will cause the casein to deteriorate or degrade, which will lead to the failure to wrap the gas well, and the formed bubbles will be very easy to break. Especially after coming into contact with coffee, the stability will be further reduced, so you can see many bubbles on the liquid surface for a while after pulling the flowers.

When this happens, if you use fresh milk, we'd better check the milk you use first to prevent spoiled milk from affecting your health. What needs to be checked is also very simple. We can observe from the following points: ① Whether the milk has a peculiar smell, ② whether there is a flock on the surface of the milk, and ③ whether the state when being washed is normal. If it is a problem with milk, then the state when passing will actually be very different from the usual state, and it can be clearly felt by people. Then we can determine whether the milk has deteriorated based on whether there is any peculiar smell or foreign matter.

Although whether milk is within the shelf life is something that needs to be checked, Qianjie does not recommend that it depends entirely on this. Because even if the milk is within the shelf life and you store it after you buy it back, there is no guarantee that the milk will be stored as required before it is in the hands of the merchant or before it is delivered to the merchant, so this is why this happens.

Second, the coffee beans are relatively fresh. If the coffee beans used are relatively fresh, this situation will be easy to encounter. Because fresh coffee beans are very rich in carbon dioxide, too much carbon dioxide can reduce the stability of coffee grease. Although the extracted oil will be rich, it will dissipate quickly. When milk foam is fused with such oils, it will also cause a large number of large bubbles to appear quickly on the liquid surface, but relatively speaking, it is not as obvious or serious as caused by other factors.

3. If the foam is not made well, the foam is not made well, which is why the front street often shares it. When the milk foam is not finely beaten enough and the temperature of the milk is too high, the stability of the milk foam will be reduced and the breaking speed will be greatly accelerated. When we use such milk bubbles to pull flowers, it is not only easy to make unsightly patterns, but it is also easy to quickly appear after pulling flowers.

Although we can improve this situation through many methods such as reversing the tank and shaking, it will ultimately address the symptoms rather than the root cause, and the bubble will break very quickly, so it is also very important to lay a good foundation before pulling flowers!

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