I used to use a pump bought by IKEA, but I lost it when I moved. Later, I saw someone say that it could be made with a pressure cooker, and the effect was better, so I bought a Starbucks pressure cooker (expensive enough, and brought some for two beautiful women). After the experiment, you can still make good milk bubbles. The method is as follows.
This is a French coffee pot bought from Starbucks.
Be sure to use Nestle's milk, the effect is very good, preferably iced milk. I used to think that hot milk is the best way to make milk bubbles, but after watching other people's operations, it is best to use iced milk. The condensed milk next to it was originally intended to increase viscosity, but later it was found useless and often destroyed the effect. The specific reason is not clear, don't use it.
Pour the milk into the pot and pour 1/3. Leave room for the foam to expand and cover it with a filter and a lid.
Whip hard, the action range should be large, hit 100 times (very tired! ), blowing air, forming tiny bubbles.
The milk foam is ready.
If you play well, scoop it up with a spoon. It is a pile, not a liquid that flows freely.
Look, the milk bubbles float on the coffee and won't blend together completely.
Although it is not as exaggerated as Starbucks' effect, the milk foam I made is also very good!
The key to making a good milk bubble is: first, make a good milk, use Nestle's, preferably chilled; The second is to whip hard and quickly. I played 200 times and I was very tired.