Why is espresso milk floating on it? Video

Why is espresso milk floating on it? Video

Finally, we will show you how to make dense and detailed milk bubbles. There are many different ways to make good milk foam tissue, but they all include two stages:

The first stage is to get rid of, that is, to put in steam to make the volume of milk foaming.

The second stage is to soak the foamed milk into the air in a swirling way, and make the larger foam break, decompose into fine foam, and let the milk molecules bond with each other, making the foam tissue more compact.

There are many ways of foaming milk on the market, but it can be roughly divided into two categories: one is the combination of milk and milk foam. The other is to separate the stages of getting rid of and beating off, that is, to send the milk first and then beat the milk foam.

The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the silk degree of the milk bubble will be thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. The second way is to beat the milk first and then beat the milk foam tissue with a high degree of silk, which can produce QQ elastic milk bubbles, but it is easier in the passing stage, and it will be more difficult to make the pattern of pull flowers, but the basic principle of making coffee flowers taste denser than milk foam is to use steam to beat milk, so that liquid milk into the air, making use of the surface tension of milk protein. Form a lot of small foam, let the liquid milk volume expand, become the foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. Moreover, when it is fused with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted respectively, and completely fused together to complement each other.

1. After the machine reaches the correct temperature, turn on the steam switch, release the water that always exists in the steam pipe, and then turn off the steam switch.

two。 Put the nozzle below the surface of the milk and turn on the steam. If you turn on the steam when the nozzle is above the liquid level, you will get larger bubbles, and it will take a lot of effort to get rid of these bubbles.

3. Slowly take the nozzle to the surface of the milk. Stop (stop just as it breaks the surface) just as the nozzle is about to come off the surface. Now that the air is sucked into the milk, you will hear a typical hiss. If you accidentally take the nozzle out of the water, the pressurized air will blow on top of the milk instead of into the milk, resulting in large bubbles.

4. At this stage, there is no doubt that you have formed small and medium-sized bubbles on the surface of the milk. Now we will try to get rid of them. There will be a whirlpool where the air blows into the milk. All the bubbles on the surface will be pulled into this whirlpool and disappear. It is important to put the nozzle in the right place to avoid new bubbles.

5. Now you have a texture made of tiny bubbles. Put your empty hand on the flower cup to feel the temperature of the milk. When the foam rises, you lower the steam pipe carefully so that it touches the milk. If you are satisfied with the amount of foam and the milk is not warm enough, you can lower the nozzle into the milk. Now the milk is beginning to swirl. By doing so, the milk can be evenly heated by steam. When your hands feel a little hot, keep the nozzle below the liquid level and turn off the steam