How can we make a good milk foam? How are milk bubbles formed?

If you want to make a good milk foam, you should first figure out how the milk foam is formed.

Very often, we will find that after a cup of Cabo is served, the milk foam on the surface will break one by one, and finally become half a cup of coffee. This is because milk is low in milk fat or unstable.

There are so many kinds of milk in the market that people are dazzling. What kind of milk is suitable for making coffee?

Generally speaking, we use whole milk (the milk fat content is 3.5% Murray 4%), and the milk fat content in this range is also relatively stable. Milk foam is the small bubbles produced by the air in the milk fat package. Therefore, the stability and amount of milk fat will affect the quality and persistence of milk bubbles.