How to distinguish between good and bad milk bubbles

Milk foam element 1: cold storage

The milk before production is preferably refrigerated, about 5 degrees Celsius, the heat caused by the steam of the coffee machine can complete the formation of foam before the milk temperature goes up, on the contrary, the normal temperature is normal temperature milk, especially in summer. this makes the room for temperature rise very limited, often shortly after turning on the steam thermometer indicates 65 degrees.

Milk foam factor 2: milk quantity

When pulling flowers in coffee, the cup generally needs to be shaken or pushed from side to side, so some barista students get a lot of milk in class for fear that they have less milk than others. Especially for beginners, a very important principle is enough, just a little more than the amount of the cup, thinking that too much milk in the cup will make it more difficult to shake or push the gravity, and invisibly increase the difficulty of one's own practice.

The third factor of milk foam: the formation of whirlpool

In the process of milking, if your technique is easy to produce coarse bubbles, then choose the right point as much as possible, find the right angle of the nozzle, and let the whirlpool in the production process form naturally. The formation of the whirlpool can not only disappear the coarse bubbles, but also make the foam dense.

Milk foam element 4: milk temperature

We all know that it is best not to boil milk, which will lead to loss of nutrients, and the best drinking temperature for a cup of coffee is 65 degrees, which makes the entrance feel warm and comfortable and does not burn the mouth, so the foam of making cards and lattes will be controlled at 65 degrees. The veteran depends on the feel, and the novice advises to use the foam thermometer.

Milk foam elements none: milk foam quantity