What causes a lot of bubbles in your latte’s milk?How to make delicate milk foam?
I don’t know if you’ve ever ordered a latte to go, but if you take the lid off and look at the foam.At first xiaobian will be used to open the lid to see the draw, and later is to observe the smoothness and stability of the milk foam.Sometimes, instead of puffing up, the foam in the cup sinks;Sometimes, the foam looks very hard and does not move when you shake it.Sometimes, when you just open the lid, the milk bubble is still very delicate, but in 2 minutes you can see the milk bubble in the decomposition of the naked eye, if in a quiet environment, you can also hear the sound of “xi ~ xi ~” like detergent foam defoaming.Of course, it’s not that bad. In most cases, the latte is still smooth and creamy, with the creamy foam and latte still intact at the bottom of the cup.In view of the various phenomena of latte milk foam, Qianjie thought to analyze the reasons for these situations one by one.The first is that the bubble sinks, that is, the bubble collapses.The main reason is that the milk bubble is too thick and the fat is thin.As mentioned in my previous post on Mocha Jughua, coffee can be blended and pulled without grease.However, careful friends may find that the color of milk foam without oil fusion is light, and coffee oil is the stabilizer to maintain the milk foam.Although it can be delicate at first, it is easy to break down bubbles visible to the naked eye without grease.When bubbles can no longer support their weight, they burst.So when the foam layer is thicker, it collapses, and what we see is that the surface of a cup of coffee sinks downward.Then there is the problem of hard foam and serious stratification.Basically, a latte will never escape this, but a well-blended latte can slow down the layering.Too much whipped milk foam also leads to heavy layering of the latte.You can try it, when you make a latte, you drink it right away, and the foam on the top will flow.The first sip after five minutes or so will only make a small hole in the foam on the surface, and you will get the latte underneath.If the milk foam is too thick or not properly combined, it only takes 2 minutes to achieve this effect.The surface of the coffee disintegrates.The most important or coffee oil instability (coarse) caused.Oil can stabilize milk foam. When oil is unstable, it will easily disintegrate the stable milk foam layer.Cause bumps or dense bubbles on the surface of the latte.There are two main possibilities for oil instability. The first is that the coffee beans are too fresh, that is, the difference between roasting time and use time is less than 7 days, when the carbon dioxide in the coffee beans is still rich, the oil will be unstable during extraction, and it is easy to decompose big bubbles.The second is caused by improper extraction.The other one is that the fat is fine, the foam is fine, and the surface of the latte is very smooth.But after a while, near the side of the coffee cup all around the bubble, and the middle is fine.This reason is mainly caused by water stains in coffee cups.If water is present, the foam near the side of the cup will break down unsteadily.The center is stable.