Six factors affecting the beating of Milk Coffee Coffee pattern Coffee pattern Coffee Coffee pattern Technology mix beans Commercial Italian style strong

Understand the six factors that affect milk bubbles (1) Milk temperature is a very important factor when dispelling milk. when the storage temperature of milk increases by 2 degrees Celsius, the shelf life of milk will be reduced by half, and the higher the temperature. the more milk fat breaks down, the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes, the lower the degree of foaming. When milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius. (2) Milk fat we can know from the table below that generally speaking, the higher the composition of milk fat, the denser the tissue of milk vesicles, but the proportion of milk bubbles will be less, so if all use high milk fat.

Full-fat milk, played out of the foam tissue is not necessarily the best state, adapt to add some foamed ice milk, beat out of the foam tissue and the amount of milk foam, will be more and dense taste. Effect of milk fat on foaming: fat content: fat content: fat free milk < 0.5% milk foam characteristics: the proportion of milk bubbles is the most, texture is rough, taste is light blistering size: large fat content: low fat milk 0.5-1.5% milk foam characteristics: medium proportion of milk bubbles, smooth texture, Taste heavier blistering size: medium fat content: full-fat milk > 3% milk foam characteristics: low proportion of milk bubbles, dense texture, thick taste blistering size: small (3) steam pipe type steam pipe steam outlet mode It is mainly divided into two types: external expansion and centralized. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. And outward expansion

When dispensing milk, the open steam pipe should not be too close to the edge of the steel cup, so that it will not be easy to produce turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy to fail to produce good milk foam tissue. (4) the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, the way of large steam is also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier. (5) Steam dryness the higher the dryness of the steam, the less the water content, and the milk bubbles will be denser and less moisture, so the drier the steam is, the better. (6) the size and shape of the steel cup is related to the type of coffee drink to be brewed. The larger the cup is, the bigger the steel cup is. Generally speaking, the steel cup with 600CC capacity is used to brew cappuccino, and the steel cup with 1000CC capacity is used for brewing iron coffee. Only by using the correct steel cup capacity can milk bubbles with good organization be made. Because it is the way to make coffee flowers, so the shape of the steel cup is mainly a sharp mouth, while different sharp mouth shape steel cup, need to rely on their own more to practice.