The skill of foaming coffee

(1) when dispelling foam, the choice of milk is also very important. the wrong choice of milk will lead to rough foam, rapid rupture, and even no foam at all.

(2) 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 fat globules and proteins becomes the focus.

(3) generally speaking, pure fresh milk must be used for foaming milk in our coffee shop, because its physical structure is not destroyed and fat particles are wrapped in natural protein. When disposing of milk, protein plays a role in supporting fat particles. In addition, the amount of fat in milk will also affect the difficulty of getting rid of foam, generally requiring that the fat content of milk is at least 3%. The milk produced by many domestic milk manufacturers is so-called reduced milk, especially before the melamine incident, this phenomenon is particularly common. For example, those big brands with low prices and strong milk flavor are generally reduced milk, except that they are not very healthy. Everything else is fine. And these reduced milk because its fat structure has been destroyed, although it can restore color and taste, but obviously the molecular structure can not be reduced, then this kind of milk can not get rid of foam.

Tips:

When choosing foamed milk, be sure to read the list of ingredients and fat content before buying.