What is the concentration of milk in coffee pull?-the standard of coffee pull to milk.
Fat content: fat-free milk < 0.5%
Characteristics of milk foam: the proportion of milk foam is the most, the texture is rough and the taste is light.
Blistering size: large
Fat content: 0.5-1.5% of low-fat milk
Characteristics of milk foam: medium proportion, smooth texture and heavy taste
Blister size: medium
Fat content: full-fat milk > 3%
Characteristics of milk foam: low proportion, dense texture and thick taste
Blister size: small
The main reason for saying so much here is to give you a standard that can be touched by the hand, seen by the eye and heard by the ear. Once this standard is mastered, we will discuss the comprehensive impression formed in the mouth through the oral mucosa, taste buds and through the internal nostrils of the palate, that is, the question of taste.
So what are these standards? The surface should be able to reflect light first.
The second criterion is that there is no coarse foam on the surface. This requires a lot of foam control ability, of course, this is also the premise of reflection. So what is a coarse bubble? If we have to give it a definition, I think anything larger than the diameter 1mm is called coarse foam.
The third standard is: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), regardless of whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same, and the number of milk bubbles cannot be adjusted by the temperature.
