Coffee froth beating skills-hand beating milk foam skills video tutorial

Coffee flower frothing tips-hand frothing tips video tutorial

1) Milk temperature

Milk temperature is a very important factor in the milk, the storage temperature of milk in every 2 degrees Celsius rise, will reduce half of the shelf life, and the higher the temperature, the more milk fat decomposition, the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more the milk fat decomposes and the lower the foaming degree. When the milk is foaming, the lower the initial temperature, the more complete and uniform the protein denaturation, and the higher the foaming degree. In addition, it should be noted that the best milk storage temperature is about 4 degrees Celsius.

(2) Milk fat

We can learn from the table below that, generally speaking, the higher the milk fat content, the denser the foam tissue, but the proportion of foam will be less. Therefore, if all the milk with high milk fat is used, the foam tissue may not be in the best state. Adapt to add some frothed ice milk, and the foam tissue and foam amount will be more and more dense.

Let the steam pipe just touch the surface of the milk. The tube is about a finger away from the inner surface of the teat cup. Turn on the steam switch and let the steam run. If the tube is too far away from the surface, the milk will spray everywhere; conversely, if the tube is too deep below the surface, there will be no swirl in the milk cup, and the milk will only heat up without beautiful foam (excessive heating will also lose the milk flavor).