The Hong Kong Coffee Culture Promotion Association talks about flower drawing skills: six factors affecting coffee milk bubbles

A lot of coffee makers spend a lot of time making latte flowers. It not only tests the skills of making spaghetti flowers, but also examines your skills of making Italian cuisine and milking. Today, I would like to introduce to you several factors of coffee and milk bubbles. I hope they can be of some help to your study.

1. Milk temperature

Milk quality is very important when milk is beaten. When the milk retention temperature increases by 2 degrees Celsius, the shelf life is reduced by half, and the higher the milk temperature is, the more milk fat is decomposed and the lower the degree of foaming. Under the same storage temperature, the longer the storage time, the more decomposition of milk fat, the lower the degree of foaming. When the milk is foaming, the lower the initial temperature is, the more complete the protein stability is, and the higher the foaming degree is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius.

two。 Milk fat

Generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less than that of milk bubbles. Therefore, if all full-fat cows with high milk fat are used, the tissue of milk bubbles will not necessarily be the best condition. If some ice milk has been foamed, the tissue and the amount of milk bubbles will be more and more dense.

3. Steam pipe form

The outlet mode of steam pipe is mainly divided into external type and centralized type. Different forms of steam pipes produce different strength and output. Coupled with the reduction of the position and quantity of tapping holes, there will be a difference between the angle and the way of milking. On the other hand, when beating milk, the external steam pipe should not be close to the cup of milk, so that it will not easily produce a flow image. On the other hand, the centralized steam pipe is more careful in terms of angle control, otherwise it is easy to fail to produce good foam tissue.

4. Steam volume

The greater the amount of steam, the faster the beating of milk, but in contrast, it is easier to produce thick milk bubbles, and the way in which a large amount of steam is used is also better than using a large cup, and a cup that is too small is easier to produce an image of water flow. If the steam pipe has a small amount of steam, the foaming effect of milk is very poor, but the good thing is that it is not easy to produce thick bubbles, the hitting time is longer than long, and generally speaking, it is easier to control.

5. Dryness of steam

The higher the dryness of the steam, the less the water content, and the milk foam will be denser, so the higher the dryness of the steam, the better.

6. The size and shape of the cup.

The size of the cup is related to the type of coffee you want to brew. The larger the cup, the bigger the cup. Generally speaking, the cappuccino uses a 600cc capacity cup, and the stew cup uses a 1000cc capacity cup. Use the correct cup capacity to make a good tissue milk bubble. Because it is the way to make coffee flowers, the shape of the cup is dominated by the sharp-beaked type, and different pointed-beaked cups need to be made on their own.

Source: Hong Kong Coffee Culture Promotion Association