How does the milk frother work?

Generally, we use high-temperature steam to make milk froth. The steam pipe of the semi-automatic espresso machine comes out of high-temperature steam instead of air, so the air in the milk froth comes from outside air. We use a certain skill to blow the outside air into the milk, and use high-temperature steam to break it into small bubbles to reduce buoyancy. The protein in the milk will stick to the surface of the bubbles, making it more suspended in the milk and not easily floating. In addition, as the milk temperature rises, the fat in the milk will melt and become an adhesive between the bubbles, which further stabilizes the milk froth. This is why the milk froth of low-fat or skimmed milk is often not fine enough.

But too much fat will affect the state of milk protein sticking to the bubbles, making it difficult to make milk froth at first. Milk froth will be slowly produced after the temperature rises to a certain level, but this will definitely make the milk temperature higher throughout the day and affect the taste. Therefore, when choosing milk, it is recommended to buy whole milk with a fat content of 3%-3.8%. Then too high temperature will destroy the protein in the milk and make the milk froth easy to solidify and become rough. Therefore, the ideal milk froth temperature is 55-65 degrees Celsius. Therefore, a good cup of coffee can be drunk directly without burning the mouth. The milk froth is often rough and has no taste at all.

When making coffee, people often use milk to make milk froth and add it to the coffee. At present, the commonly used method is steam milk frothing. For example, the patent application number 200820107677. 5, a Chinese patent named "Moka pot steam milk frothing system" discloses a moka pot steam milk frothing system consisting of a steam boiler, A handle, a steam pipe, a steam nozzle and an adjustable steam valve are formed. The handle is fixedly installed on the outside of the steam boiler with hollow bolts through the air outlet mounting hole on the steam boiler. Although the milk frothing system with this structure can produce milk froth, its structure is complicated, it is inconvenient to use, and the milk froth produced is not delicate enough.

The principle of the milk frother is to heat water to form a certain high-temperature steam, so that the steam outlet emits stable and continuous steam. Therefore, when the milk is placed at the steam outlet, the steam merges with the milk to heat the milk. , Can also make the milk become dense, in order to garland.