I want to make fancy coffee. The surface of the milk foam made by my milk foam machine is full of small bubbles, so there is no way to pull the flowers when you pour coffee!

Mainly depends on what machine you use, machine specialty, but also depends on your level of making milk bubbles. It takes a little time to learn how to make milk bubbles. Generally, this happens for the following reasons: 1. Maybe you are not skilled at home, or you are not used to the new machine. 2. Choose foamed milk or the temperature is too high, and the temperature should be controlled at about 65 degrees Celsius, not more than 70 degrees Celsius, because the formation of bubbles in grandma cow is due to the role of protein in milk, which spreads and wraps tiny bubbles under the action of external force and solidifies at the temperature to stabilize the bubbles. Therefore, the content of protein determines whether milk bubbles are easy to form. From this point of view, simply improving protein should make it easier to have a big milk bubble. The milk foam we need to make coffee not only needs to be filled with gas, but also needs to have the taste of cotton silk and rich aroma, which requires fat content. The more fat, the better the taste of milk bubbles, and because of the fat, the bubbles will be smaller, so there will be no big bubbles that we sometimes see. Moreover, a part of whey protein in milk will not expand at room temperature (it can expand at 60 degrees Celsius), so bubbles will be very unstable. So the heated milk foam will be more stable. However, if the temperature is too high, because the molecules move too fast and are too active, the network structure formed by 3% protein will not be supported, so the milk bubble structure will collapse. This is the reason why the milk bubbles burst completely. On the other hand, if milk contains enough fat molecules, then fat can make the bubble structure of a certain volume of milk more stable (imagine a bus with only three people, so when braking, everyone will fall down, which is very unstable; But if the same bus is full of people, no one needs to hold it when it suddenly brakes. As long as the bus doesn't fall, no one will fall. These are mainly principles, but I still emphasize technology or experience, including the position of steam head in milk, height adjustment, angle, vortex, air intake, time, temperature and so on, which will have an impact. Give you some objective suggestions on making milk: 1. Milk before foaming should be refrigerated, and the temperature can be controlled between 5- 10 degrees Celsius. 2. Milk should not be reused or diluted by ice and water. As for the choice of milk, you can go to the market to buy more kinds of milk to try. Actually, milk is very important Some of the milk I have used won't foam at all. I am used to using two kinds, Nestle, Bright Coffee Modified Milk, Mengniu and Yili, but they are not as good as the latter two. I'll wash here for the time being and go to work tomorrow. I hope it will help you a little.