What is good milk froth? Pay attention to two basic points

The amount of foaming

Please maintain it at 20-25% of the original milk amount when using steam to heat milk. Milk foam will be produced. As the milk foam is produced, the volume of the milk in the latte art steel cup becomes larger due to the fusion of air, but the overall increased volume is limited to 20. Too much or too little will affect the quality of the milk foam. The quality has an impact, and the foaming amount is 20 to 25.

Too little milk foam vs. too much milk foam

If the milk foam is too thin, the milk foam will be thick and the fluidity of the milk will become poor during latte art, which will reduce the quality and easily lead to poor patterns. Symmetrical, the pattern is easy to blend, the color of the coffee liquid outside the latte art pattern is not clear, the lines are not smooth and look like uneven sawing, the latte art pattern is thick and not exquisite, and it is tooth-shaped. The temperature of milk foam that is too thick will basically exceed 65°C, and the protein will easily deteriorate, resulting in an unsmooth taste.

Pay attention to this mistake

It is absolutely not okay to scrape off the thick milk foam. Because when making milk froth, the reference is to the original amount of milk. Just like making pastries, the amounts of flour and water are fixed proportions. Changing any one of these components will affect the overall condition of the finished product. When scraping off the surface milk foam, it will not only affect the proportion of each component in the milk, but more seriously, it will virtually change the taste of the finished coffee. Therefore, never fall into this habit. If you really accidentally make the milk froth so thick that you have to scrape it off, then you might as well make it again!

The temperature

should be between 55-65 degrees Celsius. You must have had the experience of drinking a latte that was extremely hot. This kind of coffee is hot to your hands when you drink it. Tasting this kind of coffee is really not a pleasure. And a cup of coffee that is too hot is mainly because the milk has been heated for too long. Therefore, when practicing milk foaming, temperature control is also a very important part!

What are the consequences of overheating the milk foam? Why should the milk foam temperature be between 55 and 65°C?

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--If the milk foam temperature is too hot, it will destroy the molecules of the milk and cause the loss of flavor. In addition, once milk is heated above 60°C, the sugar will begin to evaporate and the molecular structure will begin to change. Maintain it at around 60 degrees Celsius

How to judge the quality of milk froth?

STEP1: After frothing the milk, repeatedly shake the drawn steel in clockwise and counterclockwise directions cup, the milk foam will adhere to the wall of the cup due to shaking.

STEP2: Observe the milk foam on the cup. The milk foam should slide down slowly like butter. There should be small and fine bubbles on the surface, and there should be no large bubbles of uneven thickness. Among them, this kind of milk foam can be called a good cup of milk foam. Of course, if there are many large bubbles on the surface after milking, we can remedy the situation by vibrating the cup to eliminate the bubbles.