Watch the video tutorial of foaming skills more than once and waste less two jin of milk!

Milk foam is a prerequisite for the success of a cup of espresso. Only when the foam is ready can you make a qualified cup of espresso. How can you make a good cup of Italian coffee? Let's explain it in detail:

How many points should you pay attention to before you hit the foam?

(1) Milk temperature: milk temperature is a very important factor when dispelling milk. when the storage temperature of milk increases by 2 degrees Celsius, the shelf life of milk will be reduced by half, and the higher the temperature, the more milk fat will decompose and the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes, the lower the degree of foaming. When milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius.

(2) Milk fat: we can know from the table below that generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less, so, if all use full-fat milk with high milk fat, the milk foam tissue is not necessarily the best state, adapt to the addition of some foamed ice milk, milk foam tissue and the amount of milk bubbles It will be a rich and dense taste.

Effect of milk fat on foaming, fat content: fat-free milk < 0.5% foam characteristics: the proportion of milk bubbles is the most, the texture is rough, and the foaming size is light.

Large fat content: 0.5-1.5% of low-fat milk

Characteristics of milk foam: medium proportion of milk foam, smooth texture, heavy foam size.

Medium fat content: full-fat milk > 3% foam characteristics: low proportion of milk bubbles, dense texture, thick taste, heavy blister size.

(3) the form of steam pipe: the steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.

(4) the amount of steam: the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, the way of large steam is also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

(5) Steam dryness: the higher the dryness of the steam, the less the water content, and the milk bubbles will be denser and less moisture, so the drier the steam is, the better.

(6) the size and shape of the steel cup: the size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup is, the bigger the steel cup is. Generally speaking, the steel cup with 600CC capacity is used when brewing cappuccino, and the steel cup with 1000CC capacity is used to brew latte coffee. Use the correct steel cup capacity to make a well-organized milk bubble. Because it is the way to make coffee flowers, so the shape of the steel cup is mainly a sharp mouth, while different sharp mouth shape steel cup, need to rely on their own more to practice.

Secondly, do you know why you use foamed milk?

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. And in the fusion with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted, and completely integrated together to complement each other.

Finally, we will show you how to make dense and detailed milk bubbles. There are many different ways to make good milk foam tissue, but they all include two stages:

The first stage is to get rid of, that is, to put in steam to make the volume of milk foaming.

The second stage is to soak the foamed milk into the air in a swirling way, and make the larger foam break, decompose into fine foam, and let the milk molecules bond with each other, making the foam tissue more compact.

There are many ways of foaming milk on the market, but it can be roughly divided into two categories: one is the combination of milk and milk foam. The other is to separate the stages of getting rid of and beating off, that is, to send the milk first and then beat the milk foam.

The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the silk degree of the milk bubble will be thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. The second way is to beat the milk first and then beat the milk foam tissue with a high degree of silk, which can produce QQ elastic milk bubbles, but it is easier to do so in the fumigation stage, and it will be more difficult to make the pattern, but the coffee will taste more dense.

Next, we will explain these two ways in more detail first and then have sex.

One: call first.

(1) place the steam pipe at the center of the steel cup, 45 degrees to the upper right and at a depth of about 1 cm near the edge of the cup.

(2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand.

(3) when the foam expands to eight minutes full, move the steam pipe obliquely to the right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.

(4) Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.

Two: make love again.

(a) place the steam pipe at the center of the steel cup, 45 degrees to the right and at a depth of about 1 cm near the rim of the cup.

(B) turn on the steam pipe, move the steel cup down slowly and rotate the milk in a swirling manner.

(C) Control the angle and moving speed of the steel cup so that the milk continues to rotate in a vortex and let the volume expand to nine minutes full.

(d) stop moving the steel cup to deepen the depth of the steam pipe and control the milk foam to beat to the desired temperature.