Matters needing attention for the fusion of milk foam and coffee

Matters needing attention for the fusion of milk foam and coffee

1. The pressure of the steam rod. The air pressure of the steam rod will cause the foam to tumble to varying degrees in the process of frothing. The higher the air pressure, the higher the degree of fusion.)

2. The exquisite degree of milk foam. (the finer the foam is, the less air is contained in a single bubble, the higher the density and the less buoyancy; the rougher the foam is, the more air it contains, the lower the density and the greater the buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.)

The first stage is to get rid of, that is, to put in steam to make the volume of milk foaming.

The second stage is to soak the foamed milk into the air in a swirling way, and make the larger foam break, decompose into fine foam, and let the milk molecules bond with each other, making the foam tissue more compact.

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.

1. Choose whole milk. Only whole milk can make perfect foam.

2. The coffee machine must be preheated. Only when the steam temperature and pressure of the coffee machine are under certain conditions can the delicate foam be made.