Скачать или смотреть The Science of Milk Foam - by Coffee Picks

This video explains the science behind creating perfect, stable milk foam, emphasizing the crucial roles of milk proteins, fat content, and temperature. Milk proteins, primarily casein and whey, act as surfactants that unfold when heated, using their hydrophobic ends to stabilize the injected air bubbles, a structure vital for lasting foam. Fat content is essential for texture; while proteins create the structure, fat helps produce a richer, more velvety foam by preventing bubbles from collapsing (coalescing), which is why full-fat milk is preferred over skim milk. Critically, the ideal temperature range for steaming is 60–70°C (140–158°F), as overheating the milk above this range causes excessive protein denaturation, leading to rapid foam instability and collapse. Mastering the technique involves starting with cold milk and using gentle aeration to create small, uniform bubbles known as microfoam.

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