[reprint] Cappuccino: be professional, be professional

In fact, they are different, please be more professional and take a closer look. Although both cups look like delicious cabs, it is clear that the foam in the first cup is thicker, while the second cup is more stable, and it can be speculated that the taste is more dense and delicate.

What do people who like cappuccino like most about it?

Milk foam!

The basic principle of milk foaming is to use steam to beat milk, which is liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the volume of liquid milk expands into foam-like milk bubbles. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses the role of foaming to seal lactose in milk bubbles, 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 divergent and magnifying effect, so that the milk produces a sweet and thick taste and taste. And in the fusion with coffee, the adhesion between the molecules is relatively strong, so that the special properties of coffee and milk are highlighted respectively, and completely fused together to complement each other.

Please cheer on the baristas! Beat the milk bubbles more carefully, then ^ _ ^