In fact, how to make milk foam to keep lasting, coffee valve can teach you from three aspects:
1. Milk, fresh milk is the best, UHT milk is the second, whole milk is the third, skimmed milk is the fourth, and soymilk is the fifth.
2. Temperature, how to make out the milk foam? One is using steaming machine, another is using French Press.
If the milk foam made by steam, the temperature cannot be too low, otherwise the milk foam formation is not dense, naturally it only maintained for a short time. While the worse situation is high temperature, because the milk will boiling, milk foam is no longer dense, but formed the breakable big bubble after boiling.
The temperature is about 75 degrees Celsius is the most suitable for making milk foam. When making the milk foam, using the thinnest area of palm which is the most sensitive to feel the temperature. A cup of good coffee, you must try a lot of whole milk to determine which milk is better.
As for milk foam made by French Press, the basic frozen milk can do it. If twitch faster, the more dense milk foam come out, and it means the quality is better. This foam is basically used to make cold drinks.
Different coffee beans, and it can be match the best milk flavor is also different, it may be has rich milk taste but depress the mellow of coffee itself, so even if that milk can make out the good milk foam, I am afraid this milk is not the best choice with the kind of coffee beans.
3. The proportion between milk and milk foam
It’s simply said that is 500 ml of milk, the greater for the proportion of milk compare to the milk foam, the milk foam will be denser.