Requirements for the quality of Milk foam in Coffee Shoots

Every time I communicate with my friends on this subject, I only get some very general results. For example: be delicate (what is delicacy? No one can explain it in precise words), like velvet (what is velvet? As a state-protected animal, how many people dare to beat a swan to touch its velvet?) and have a slippery mouth (Oh, this is also funny, because milk is the most slippery, just like this guy is lazy and has nothing left in your mouth.), there are numerous such extremely vague adjectives. But there is a saying, which I agree with, to share with you: the surface should be reflective. I think this statement is very objective and direct, at least it can be used as a standard to be seen by the naked eye.

The main reason for saying so much here is to give you a standard that can be touched by the hand, seen by the eye and heard by the ear. Once this standard is mastered, we will discuss the comprehensive impression formed in the mouth through the oral mucosa, taste buds and through the internal nostrils of the palate, that is, the question of taste.

So what are these standards? The surface should be able to reflect light first.

The second criterion is that there is no coarse foam on the surface. This requires a lot of foam control ability, of course, this is also the premise of reflection. So what is a coarse bubble? If we have to give it a definition, I think anything larger than the diameter 1mm is called coarse foam.

The third standard is: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), regardless of whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same, and the number of milk bubbles cannot be adjusted by the temperature.

The fourth standard is to make two cups of cappuccino, using the WBC standard cup. After the foam is poured into the cup, there is no drop left in the jar. If this standard is sublimated a little bit, it will become: just hit as many milk bubbles as you want (except for micro-bubbles such as macchiato), which is very difficult to practice and takes a long time, and the author can only do it occasionally.

The above four standards have been achieved, at least it can be regarded as a good bottle of milk foam in terms of vision, feel and technology. Earlier also mentioned a sense of hearing, which depends on the milk, just hit the milk foam, must not hear a very continuous burst sound, which can ensure the persistence of the milk foam in the cup. A topic about cappuccino is about the classification of cappuccino. Cappuccino can be classified according to the quality of milk foam, divided into three categories, one is wet cappuccino, one is dry cappuccino, and the other is half cappuccino in between. So how do we distinguish between these three kinds of cappuccino? If the foam technology passes, you can use the quality of the foam to distinguish as follows: premise: 600ml (medium) pull the flower jar around, and fill the milk at the bottom of the nozzle.

1. Wet cappuccino milk foam is 60% or 70% full. (the foam is very beautiful for making leaves and other patterns. At the same time, this foam can also be used to make latte.)

2. Dry cappuccino is full of milk foam.

3. Half cappuccino milk foam is 80% full; I prefer 90% milk foam. This foam is great for heart, apple and tulip patterns. In fact, what we usually use most is this kind of milk foam, which is used to make the cappuccino that is common in our daily work.

Tip: practice now. I want to hit a jar full of 70% milk foam, never 90% full. Let's do it!