🥛La Hua School: How to Make Good Milk Foam?

Milk foam is very important in pulling flowers. By steaming the milk, you can create different textures and thicknesses of foam as needed, bringing a variety of flavors to the espresso. The fluidity and delicate texture of the milk foam are very important. Too thick or too thin milk foam cannot show the perfect flavor.

Heating milk changes its composition and enhances its sweetness. Lactose decomposes into sweeter sugars when heated, and proteins denature and stabilize the air-water interface of the milk foam. To beat the milk, you need to fully mix the milk foam and milk, and the air is pumped into the milk to form small bubbles.

When making milk foam, it is necessary to control the steam flow rate and the speed of milk foam generation. Tilt the floral jug to an angle of about 45 degrees so that the steam spout is completely immersed in the milk. It is also important to master the temperature of the milk foam. Overheating or too low temperature will affect the quality of the milk foam. The most ideal milk foam temperature should be between 60-70°C.

Listening to the sound is also one of the skills of milk foam. The correct sound is not harsh. As the temperature rises, the high-frequency sound decreases and the low-frequency bubble-making sound increases. Using refrigerated milk can help control the foam temperature.

Milk bubbles are an important part of the flower. Practice different patterns and patterns, starting with basic hearts and leaves, and gradually challenge more complex designs. You can improve your skills by taking a class, observing the skills of other baristas, and practicing continuously at home or on a rental.

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How to create a good milk froth?

Milk foam plays a crucial role in the art of latte making. By steaming milk, baristas can create different textures and thicknesses of foam, which adds diverse flavors to Italian-style coffee. The quality of the foam is determined by factors such as its flow, velvety texture, and temperature. Proper blending of the foam and milk is necessary to achieve optimal results.

Heating milk causes changes in its composition. Lactose, a sugar in milk, breaks down into sweeter sugars when heated, while proteins denature and stabilize the interface between air and water in the foam. Whisking introduces air and creates small bubbles, enhancing the texture of the foam.

To create perfect milk foam for latte art, it‘s important to control the steam flow and speed of foam generation. The angle of the steam wand is also crucial, with a recommended tilt of around 45 degrees. This allows the steam wand to fully immerse in the milk.

Temperature control is vital for achieving the ideal milk foam. Overheated foam can lead to a bitter taste, while insufficiently heated foam may lack richness. The optimal temperature range for milk foam is typically between 60-70°C.

Practicing latte art involves mastering the technique of creating different patterns and designs with the milk foam. Beginners can start with basic shapes like hearts and leaves, gradually progressing to more intricate designs. Joining latte art classes, observing experienced baristas, and continuous practice are effective ways to improve latte art skills.

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