Fancy Coffee: how to choose Milk with foam
As the saying goes: a skillful wife cannot make bricks without rice. When getting rid of milk foam, the choice of milk is equally important. If you don't choose milk, the milk foam will be rough and break quickly, and if it is heavy, you can't make milk foam at all. Let's just say what to do.
The principle of beating grandma foam is very similar to milking light cream, that is, by injecting air into the milk to increase the contact area between the milk surface and the air, so that as much air as possible is wrapped in the fat ball structure supported by protein, thus forming a foam space structure, that is, the foam we see. So the structure of the fat globule and protein becomes the focus.
Generally speaking, we must use pure fresh milk to get rid of foaming milk, because its physical structure has not been destroyed and fat particles are wrapped in natural protein. And when we get rid of milk, protein plays a role in supporting fat particles.
In addition, the amount of fat in milk will also affect the difficulty of getting rid of foam. generally speaking, we will require the fat content of milk to be above 3%.
The milk produced by many domestic milk manufacturers is so-called reduced milk, especially before the melamine incident, this phenomenon is particularly common. For example, those big brands with low prices and strong milk flavor are generally reduced milk, except that they are not very healthy. Everything else is fine.
And these reduced milk because its fat structure has been destroyed, although it can restore color and taste, but obviously the molecular structure can not be reduced, so this kind of milk can not get rid of foam.
At present, it is recognized throughout the country that Nestle milk is more stable in milk foam, but this brand milk is seldom sold in supermarkets, so if there is no Nestle milk to buy, when choosing local brand milk, be sure to read the ingredients list and fat content before buying.
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Coffee roasting knowledge Coffee Deep roasting and shallow roasting
Deep roasting and light roasting is simple, coffee beans are called deep roasting after the second burst, and before the first explosion is dense to the second burst, it is called light roasting to medium-deep roasting, and the color is closer to black with the deeper the roasting. First of all, let's talk about deep roasting. When it comes to deep roasting, be sure to talk about the legendary figure of the coffee industry-Alfred Peet. Mr. Pitt devoted himself to promoting heavy baking in the 1960s
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We need to know the history of the coffee pot.
The coffee pot was first invented in Europe, came out in France in 1685, and spread widely during the period of Louis XV. It is a glass water bottle with a heating metal plate and an alcohol lamp under it. Because this kind of coffee pot is very time-consuming to use, Benjamin, an American. Thompson had the Langford filter coffee maker, which was very popular at the time. In 1763, the Frenchman Dunma
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