What kind of milk is the best to use? What kind of milk is suitable for milking to make coffee?

There are many kinds of milk on the field, which makes people dazzling. What kind of milk is suitable for making coffee?

First of all, we have to figure out how the milk foam is formed!

Whether cold or hot, milk bubbles are small bubbles produced by the air in the milk fat package. Therefore, the stability and amount of milk fat affect the quality and persistence of milk bubbles. Very often, we will find that after a cup of Cabo is served, the milk bubbles on the surface break one by one, and finally become half a cup of coffee!

This is because milk is low in milk fat or unstable. Generally speaking, we steam milk bubbles with whole milk (milk fat content is 3. 5% Murray 4%), but because of the disadvantages such as the stability of domestic milk and "reduced milk", it is difficult to find stable milk. The selection of milk in the coffee industry has gone through a process from Guangming-Pamarat-New Green Park-Nestl é. At present, some large chains consider the cost and will adopt the New Green Park, while some small coffee shops will use Nestl é, or even imported milk. after all, quality determines everything.

Therefore, it is suggested that we should use Nestle to be more practical, the price is relatively reasonable, and the milk fat content of 3.5% is relatively stable.

By the way, when the weather is hot, it will be more difficult for some milk to steam out milk bubbles, so we should always pay attention to the changes of milk in the process of foaming.