The difference between milk foam and milk-why milk can be made into milk foam nutritional value

Requirements for adding Grandma Niu to the coffee:

① as drinking coffee can easily lead to the loss of calcium in the human body, it is necessary to supplement some calcium when drinking coffee, and milk is the most suitable liquid drink to add coffee and is rich in calcium needed by the human body. It is generally required to use whole milk and pure milk. For coffee that needs flower drawing, there is no need for skim or high calcium, because these two kinds of milk are not ideal in making milk foam and can not form better milk foam.

② milk is better to heat or not to heat that, in fact, cold milk and hot milk have the same effect, but when the milk is heated more than 70 degrees Celsius, the calcium will be lost quickly, which loses the meaning of adding calcium to the coffee, so the milk should not be heated more than 65 degrees when making steam bubbles.

③ how to judge whether the milk foam is good or bad, this is the problem that the friend who is involved in the coffee flower is more difficult to determine, then let's talk about the problem of the milk bubble, first of all, the milk bubble requires dense, many friends do not know what is dense, in fact, it is easier to understand, when you make a tank of milk foam, shake the vat, make the milk bubble rotate to form a whirlpool, and observe whether the surface of the milk bubble is smooth and reflective. If there is no reflective phenomenon, it is proved that Grandma Niu is too thick, so it is necessary to improve the technology of making milk foam and practice to make it more delicate.

There is no Cappuccino for cappuccino or latte Latte coffee, just talking about the effect of milk foam on coffee, because we all know that in fact, in foreign countries, two kinds of coffee can pull flowers, but the cup quantity and milk quantity are different, and the ratio of espresso Espresso to milk is different. So how to judge a cup of coffee with milk as a good cup of coffee? From what angle should we judge? we have talked to foreign baristas. It seems that they are not as enthusiastic about making a "good-looking" cup of coffee as domestic baristas. They care more about the taste and taste of the coffee. Milk coffee as an imported drink, first of all to determine whether the taste of this cup of coffee is appropriate, whether it is liked by customers, of course, everyone has different requirements for personal taste, but here for milk coffee, there are still certain standards and requirements, because it is milk + coffee, it can neither highlight the taste of coffee nor the taste of milk, so the two flavors should be integrated and highlighted each other. In milk coffee, you can taste both the mellow flavor of coffee and the silky aroma of milk.