Coffee milking skills graphic video tutorial flavor description taste treatment method

Coffee milking skills graphic video tutorial flavor description taste treatment method

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.

(1) place the steam pipe at the center of the steel cup, 45 degrees to the upper right and at a depth of about 1 cm near the edge of the cup.

(2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand.

(3) when the foam expands to eight minutes full, move the steam pipe obliquely to the right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.

(4) Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.