The correct way to make milk foam is to whip and whip the steam, and the technique to make it is to air it in.

The first step: whipping

Whipping is to hit the steam to make the volume of milk to produce the role of foam, we have to grasp the position of the steam wand in the whipping of milk, which often allows us to get twice the result with half the effort. Finding the angle of the steam wand In addition to placing the steam wand in the correct position, the angle of the steam wand to the surface of the liquid is also very important.

Second step: playing sheep

Playing sheep is to foam the milk, the use of vortex way bound into the air, and make the larger milk bubbles rupture, broken into small bubbles, and let the milk molecules between the role of the bonding, so that the milk bubble organization to become more dense. There are many types of milk frothing methods on the market, but they are roughly divided into two categories, one is whipping and frothing at the same time, that is, whipping the milk and frothing the milk froth stage combined together. The other is the whipping and beating stage is separate, that is, first whipped milk and then beat the milk foam.

Making skills: air

Open the steam to start air intake, observe the surface of the milk, if the milk is rotating up and did not hear the sound of ZiZiZi, that the gas did not hit into, then you need to put the milk cylinder a little lower, the nozzle exposed a little bit, in order to enter the air, hear the sound of ZiZiZi intake at the same time, stop the lowering of the milk cylinder, remain in place. At this time to observe the state of the milk movement, the normal situation should be the side of the air intake and liquid side of the rotation, the formation of vortex.

Note

Generally speaking, the milk suitable for making coffee will choose high milk fat content of whole milk, high milk fat helps to stabilize the milk froth, the general whole milk milk milk fat content ranging from about 3 to 3.8%, low-fat milk is about 1 to 1.5%, low milk fat content of milk is not good whipping froth is also easy to The milk with low milk fat content is not good for frothing and it is easy to produce big air bubbles. Lattes using whole milk have a mellow flavor and the process of forming the pattern of the latte is more likely to maintain the durability of the pattern.

Milk between 55 and 65 degrees Celsius is the most suitable temperature for the human body to drink and feel the sweetness, too high or too low a temperature is not good, in addition to over-heated milk is easy to drink scalding, the protein structure of the milk will be destroyed because of the high temperature, spoiled milk is not easy to feel the sweetness, the temperature is too low will lead to the big bubbles can not be decomposed into small bubbles, and the unstable bubbles, therefore, moderate temperature control is the most important thing to do. The temperature is too low, so the large bubbles will not be able to decompose into tiny bubbles, and the bubbles will be unstable.