Coffee manual pull milk foam skills coffee pull flower milk fusion is very poor

Coffee manual pull flower milk foam skills Coffee pull flower milk fusion is very poor

1. Flushing milk powder: 100ML hot water +2 spoons of milk powder. Be sure to use hot water to flush the milk powder. The milk is cold and cannot foam. In addition, the amount of milk powder is not too much!

2. Pour the prepared milk powder into the manual milk cup. You don't need to twitch too much when beating milk, so as to avoid too hard milk foam. About 30 times, too much twitching will lead to too hard milk foam and unable to pull flowers;

3. After beating the milk, put the filter on the flower cup and pour the milk foam into the flower cup. The advantages of doing so are three points: 1. Filter the large milk foam with the milk filter; 2. Mix the milk foam and milk evenly; 3. Filter out the excess hard milk foam;

4. Shake the flower cup on the table a few times, break the big milk bubble, and you can start pulling flowers.

The basic principle of milk foaming is to use steam to flush milk, so that liquid milk into the air, the use of milk protein surface tension, the formation of many small bubbles, so that the liquid milk volume expansion, into foamy milk bubbles. During the foaming process, lactose dissolves in milk due to the increase in temperature, and uses the foaming effect to seal lactose in milk. The function of milk fat is to make these fine bubbles form a stable state, so that when these milk bubbles are drunk, the fine bubbles will burst in the mouth, so that the taste and aroma substances have a better distribution amplification effect, so that milk produces a sweet and thick taste and taste. And in the fusion with coffee, the bonding force between molecules will be stronger, so that coffee and milk fully combined, so that the characteristics of coffee and milk can be highlighted, and completely fused together, to achieve complementary role