What does the fusion degree of milk foam and milk depend on?

What does the fusion degree of milk foam and milk depend on?

The degree of fusion mainly depends on the following two points:

1. The pressure of the steam rod. The air pressure of the steam rod will make the foam tumble to varying degrees in the process of frothing. The higher the air pressure, the higher the degree of fusion.

2. The exquisite degree of milk foam. The more delicate the milk foam is, the less air is contained in a single milk bubble, the higher the density and the less buoyancy is; the rougher the milk foam is, the less air is contained in the single milk bubble, the lower the density and the greater the buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.

For coffee flowers, the higher the degree of fusion of milk foam and milk, the better?

Yes, the higher the fusion of milk foam and milk, the clearer and finer the pattern lines will be; on the contrary, the more blurred and rough the pattern lines will be.

For the taste of coffee, the higher the fusion of milk foam and milk, the better?

Yes, the high fusion of milk foam and milk means that the taste of coffee is delicate and smooth, which is better than the coffee made by low fusion milk foam.