Barista and good milk foam

1. Choose whole milk (because it is easy to make fine milk foam)

2. there should be enough steam (the coffee machine requires dry and sufficient steam, and the steaming stick should be long enough to go deep into the bottom of the milk tank)

3. Understand the principle of milk foam forming (that is, the air is wrapped in milk fat to produce milk bubbles, and the more stable the milk fat is, the more fine milk bubbles can be produced)

4. If the temperature produced by heating is too high, it destroys the stability and nutrition of milk fat, as well as aroma and taste. So remember! Heating more than 70 degrees Celsius destroys milk fat and fails to produce fine milk bubbles.

5. In the process of milk steaming, the most important thing is to rely on hearing. Hearing the sound of "secondary" air shows that fine milk bubbles are being produced. If it is the sound of "berthing", it means that when blowing large and thick milk bubbles, it is necessary to raise the starting point of the milk tank slightly so that the second sound can be produced again. If there is no sound, it means you are just heating the milk.

A good Barista focuses not only on making foam, but on making fresh and suitable milk and milk for this cup of coffee, which is the most important thing. He always hates those bar players who make a lot of foam but waste it at will. It seems that they pay too much attention to the fun of playing milk foam and ignore what they are making-coffee drinks.