Fine Coffee: why whole milk is easier to foam
Milk fat exists in a small crystal ball coated with a thin film of protein and fat, and the film of each crystal ball can prevent the crystal balls from colliding with each other and form a larger fat bubble. In addition, the film protects the crystal ball from being digested by enzymes, making the milk less sweet or not sweet at all. In the process of heating, the protein in the milk increases and makes the milk thicker, so whole milk foams better, and more fat means more protein film, which produces more lasting foam, do you understand?
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Some common word concepts about extraction
Blonding: Describes the process by which the effluent changes from a dark brown with tiger stripes to a uniform pale yellow. This usually occurs in the last 1/3 of the paragraph, indicating that the extraction operation can be completed. The over-yellowing part of the espresso has a weak taste and little aroma. If it lasts too long, it will dilute the alcohol and no longer be a pleasant taste sensation. channel effect
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Chemical composition of Italian Coffee knowledge Milk
Milk is made up of protein, fat and sugar. Protein is the medium of foaming, and when the air is pumped into the milk, the protein forms a thin film around the air, wrapping the air to form bubbles. Fat inhibits and destroys the foaming process, although whole milk produces softer foam than skim milk and unfortified milk
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