To what extent is it better to beat coffee with milk foam?

To what extent is it better to beat coffee with milk foam?

The sprinkler inserts 1/3 to start the air intake ~ the air intake is determined according to the foam you need.

Then insert it at an angle of 45 degrees.

Be careful! At this time, the milk foam begins to spin and begins to heat quickly ~ to make it rotate uniformly.

When the temperature rises, the foam rotates faster and faster, and then the steam needs to be plugged into the bottom to slow it down.

The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the bigger the steel cup. Generally speaking, the steel cup with 600CC capacity is used to brew cappuccino, and the steel cup with 1000CC capacity is used to brew the iron coffee. Use the correct steel cup capacity to produce well-organized milk bubbles. Because it is the way to make coffee flowers, the shape of the steel cup is mainly a pointed mouth, while different sharp mouth shaped steel cups need to practice more on their own.

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. 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.