High-quality coffee and milk foaming skills

High-quality coffee and milk foaming skills

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. In the second way, the texture of milk foam is high, which can produce QQ elastic milk foam, but it is easier to make the pattern of pull flower, but it will be more difficult to make the pattern, but the taste of brewed coffee will be more dense.

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a 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. And in the fusion 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, and completely integrated together to complement each other. Steam pipe form: steam pipe steam outlet mode, mainly divided into: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. When dispelling milk, the expanded steam pipe should not be too close to the edge of the steel cup, so that it will not easily cause turbulence. And centralized steam pipe, in the angle control should pay more attention, otherwise it is easy not to hit a good milk foam tissue steam size: the greater the steam volume, the faster the speed of milk, but relatively easy to have thicker milk bubbles, the way of large steam volume is also more suitable for larger steel cups, the size of steel cups is easy to produce turbulence. The foaming effect of milk in the steam pipe with small steam volume is poor, but the advantage is that it is not easy to produce thick bubbles, and it takes a long time to get rid of it, so it will be easier to control the whole.