The correct way to beat the coffee pressed powder

Coffee beans

Milk is refrigerated in the refrigerator at a temperature of about 4 degrees: it is easy to preserve quality, the milk temperature for iced coffee and the milk temperature for hot coffee are usually 65 degrees and 70 degrees, so the lower the temperature of the milk is, the longer it can be heated, and the milk bubbles are more and finer.

Iced coffee with ice milk bubble, the tool is the milk bubble tank, the milk level should be high and filter a certain height, hit it. Dense holes blow out dense bubbles.

Hot coffee with hot milk foam, 65 to 70 degrees, espresso is 85 to 90 degrees, mixed is about 65 degrees, served in front of guests is more than 60 degrees, the entrance is neither hot nor cold, known as hot coffee.

It has been explained that the principle is because the fat content is higher than 3%, and then changes when heated to form milk bubbles and so on. I used to do well in chemistry and physics, but now the remaining memory fragments can't make me make a "solution:"... "

The day before yesterday, the store ran out of milk, so I forgot to order it, so I had to ride to the supermarket to buy it, so I bought a bottle of "President" skim milk by the way. When I came back, I beat it with steam twice, and it can make milk foam. I remember someone once said that skimmed milk bubbles can also be used to make foam. It is also said that milk bubbles change the properties of protein when heated. Hey, what about the bubble jar? it's not heated? How do you explain it? Everyone has played with soapy water and ate bubbles. I think the principle is the same. What is the surface tension, soapy water is too light to blow long-lasting bubbles, milk? There are few "sticky" ingredients, and there are no lasting bubbles. Many of the milk on the market is too light (impure, add water). You can see from the price that Nestl é milk is neither high nor low, nor pure, but with some thickeners and stabilizers, it has a similar effect to washing powder, right?

Ha ha, look at the people put up with me for a long time, I this nonsense is really a lot of ah, in fact, no matter what the principle of that, hit the foam on it. The key to beating milk foam is "fine air". When the milk is good, it is easy to hit, because you can first blow out a bigger milk bubble and then cut it with steam until it is very small and delicate. In fact, those who have used the bubble tank all know that the fight is very delicate, why? Because the small hole in that metal filter is fine enough. The "personal feeling" rotation method is better. The tilt angle of the steam rod, the height of the milk and the angle of the steam blown out of the steam nozzle should be matched well, so that the steam enters the liquid surface at about 45 degrees (not calculated accurately) and does not rush to the bottom of the cylinder (which will affect rotation). The steam should not be too small (rotate slowly, the gas brought in is not fine or fast) nor too large (heating too fast, spinning too fast) the steam nozzle is near the liquid level. Make the water vapor bring enough fine gas into the milk to form milk bubbles. The finer the sound, the smaller the gas brought in by the steam, and the better the effect of the foam. The amount of milk should be enough, or the heating time is too short and it will not be able to form a stable rotation, but do not pull the flower jar too much. Hit as much as you use, and pay attention to economy.