Entry-level knowledge of coffee: the foaming principle of milk

Steam is used to beat milk and pour liquid milk into the air.

By using the surface tension of whey protein, many small foams are formed, which makes the milk expand and become foamy milk.

When the milk foam is whipped, the lactose temperature rises and dissolves in the milk, and the lactose is sealed in the milk bubble by foaming.

When drinking cow bubbles, the foam bursts and the flavor and aromatic substances are distributed, making the milk sweet and thick.

The standard of a jar of high-quality milk foam:

The appropriate air intake is about 1/3, that is, the volume of the formed foam is 1/3 more than the original.

Delicate milk foam: full segmentation, refinement and fusion (delicate, milk foam surface is mirror, shaking has obvious wall-hanging effect)

Stabilize; heat the milk to 50 muri 60 degrees.

Appropriate viscosity: use whole milk to improve alcohol thickness and taste

Appropriate fluidity: finish the coffee flower making within 30 seconds after passing the time.