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What is the reason why latte coffee foam quickly? Why doesn't lightly baked beans look good when making Italian milk cala?

Published: 2026-04-21 Author:

Last Updated: 2026/04/21, As we all know, the milk foam we use to make lattes dissipates, because it is essentially a layer of foam. As the air pressure inside the bubble gradually exceeds the intensity that the bubble can withstand, the bubble will break and dissipate. If the milk foam has been integrated with the coffee, then you can see the originally smooth and delicate coffee liquid

As we all know, the milk foam we use to make lattes dissipates, because it is essentially a layer of foam. As the air pressure inside the bubble gradually exceeds the intensity that the bubble can withstand, the bubble will break and dissipate. If the foam has fused with the coffee, then you can see that the originally smooth and delicate coffee surface has become rough and uneven due to the dissipation of the foam.

Although milk bubbles eventually dissipate, they do so at different speeds. If it is a friend who drinks coffee not so fast, it should not be difficult to find that some lattes have a very slow defoaming speed, even if they have been put for a long time, only the color has changed, and the overall pattern has not changed much; And some lattes have a very fast defoaming speed, less than ten minutes can already see very large bubbles appear on the liquid surface, and then the pattern begins to collapse and disintegrate.

The reason why this difference occurs is because of the different stability of milk foams. Milk foams with high stability will not break too easily and can remain for a long time, while milk foams with low stability will break very quickly. This has both material reasons and technical problems. So today, Qianjie came to share with you a few tips that can make milk bubbles more stable, so that the milk bubbles and flower patterns you make can also be "youthful" and last for a long time.

1. The roasting degree of coffee beans Some time ago, Qianjie shared another piece of content related to milk foam. It mentioned that one of the reasons why milk foam is too fast is that it is affected by the materials used, such as milk, whole milk has a higher foam stability. In addition to that, there are also the coffee beans used. When the coffee beans you use are lightly roasted, the foam dissipates faster. Because lightly roasted coffee beans still retain more acidic substances, these substances will stimulate the milk foam and accelerate the dissipation of the milk foam. So when the coffee beans you use are lightly roasted, the faster the defoaming will be.

In other words, if we want to extend the dissipation speed of milk bubbles and maintain the duration of the pull pattern, then we can choose to roast deeper coffee beans. Because these coffee beans have been roasted for a long time, the acidic substances in the body have been decomposed in large quantities during the roasting process, so the coffee produced does not have so much stimulation to the milk bubbles. Naturally, the milk bubbles will break up at a speed that won't be so fast.

If you want a coffee bean that is more suitable for pulling flowers, then Qianjie will recommend Qianjie's classic Italian mix in Qianjie's flagship store. Because Qianjie wanted to make a coffee bean with excellent flavor and taste, as well as rich oil extraction, it used the fragrant Mantelin, the soft and mellow Brazilian taste, and the oily Lobusta. It is made by combining three beans. The espresso extracted in this way not only has rich oil, but also has the rich aroma of chocolate, caramel, and cream nuts. Whether it is used to produce lattes, American, or pulled flowers, it is very suitable!

2. Quality of milk foam The second detail that needs to be paid attention to is the quality of milk foam. The reason why the lattes made by many friends are defoaming too fast is that the milk foam is not dense enough and there is not much time to foam when passing, so the milk foam used when pulling flowers cannot see large particles of bubbles, but it is relatively rough and of not very high quality. In this case, Qianjie would recommend that you extend the frosting time. Before blowing the milk, put the milk in the refrigerator for a period of time to reduce the temperature of the milk. This will increase the time for frosting the milk and make the milk foam more dense and more stable.

Secondly, the temperature of the milk should not be too high! Because high temperature will accelerate the breaking speed of milk bubbles, and when it reaches a certain level, the sweetness and taste of milk, as well as the quality of milk bubbles, will be reduced to a certain extent, because high temperature will destroy certain substances in the milk body, which led to the emergence of these negative situations. Therefore, Qianjie Association recommends that everyone try to control the temperature of milk to around 60°C, preferably not to exceed 70°C. This not only ensures that the foaming speed of the milk is not too fast, but also activates the sweetness of the milk and allows the coffee to have a better taste performance.

3. The freshness of coffee The third noteworthy thing is the freshness of coffee beans. Coffee beans that are too fresh are not suitable for the production of espresso, both because it is difficult to extract delicious coffee, and because the oil obtained will be very rough. Because espresso is different from hand-brewed coffee, we can adjust the parameters during brewing and the water injection method to offset the impact of carbon dioxide on extraction. Although espresso can also be done, it will be more difficult to adjust. So when we use too fresh coffee beans to make espresso, it is difficult to make a good cup of coffee.

In addition, because carbon dioxide is too rich, although the extracted oil will be very rich, it will also be easier to break. When we use such espresso to make lattes, the instability of the oil will be brought to the milk foam after it is integrated with the milk foam, accelerating the dissipation of surface bubbles. So if we want to make the milk foam more stable and the flower pattern last longer, then we can choose to concentrate coffee beans that have been raised for a while without so much carbon dioxide.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。