Main points of espresso production: what kind of milk should be chosen for playing milk foam?

When we make cappuccinos or lattes at home, we need a cup of good quality foam. While the quality of milk foam affects the taste of Cabo and latte, the difficulty of playing milk foam lies in the choice of milk. I also saw some friends in the group ask.

Let's share it today.

As the saying goes: a skillful wife cannot make bricks without rice, so the choice of milk is also very important. The choice of milk is also very important. If you choose the wrong milk, the foam will be rough and break quickly, and if it is heavy, you will not be able to make foam at all.

The principle of dispelling foam is very similar to that of whipping 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 structure of protein-supported fat balls, 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 dispose of milk, protein plays a role in supporting fat particles. In addition, the amount of fat in milk will also affect the difficulty of foam, generally we will require milk fat content at least 3%.

Source: network