How to use the coffee machine to hit the milk foam, what to pay attention to

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

The general technique of semi-automatic coffee machine is rotation and VS tumbling.

From a technical point of view, the tumbling method is relatively more difficult than the rotation method. I prefer the rotation bubble method, what I use is the rotation bubble method, the feeling effect is better.

Method of operation:

The coffee machine is in a normal ready state, add the right amount of milk (half the position of the milk jar) in the milk tank, submerge the steam head into the milk, find a position where you feel most convenient, turn the steam on to the maximum at one time, and then slowly float the steam head out of the milk surface. When you hear the sound of "eating" from the milk surface and the steam head, stop moving. When there is no sound, you can move down a little more, and after you are skilled, you can maintain a continuous "eating" sound, and keep the milk spinning in the process (the steam head is placed behind the side of the milk jar, a finger-wide distance from the edge of the cup. (to prevent the sound from being too loud) so that I can hit the height of the foam I want, and it is easier to bubble. Did not find a good angle or the steam head away from the milk level is too high, bared all into big bubbles, try more to find the skills, you can also control the amount of milk bubbles you want. The big bubble will be a little bit, but in the later process, it will burst as the milk rotates. When the foam is ready, turn off the steam (the temperature of the milk reaches the right temperature, the surface of the rotating foam should have glossiness, if it loses gloss, it means there is a layer of hard foam on it, or the temperature is too high).

Foam is more practice, after finding the skill is relatively simple, no matter how good the method also needs practical operation to really find techniques and skills, more practice ah.

The skill of making milk foam with coffee machine

1. Do not put the steam pipe into the milk, because there may be some condensed water vapor in the steam pipe, so you need to put it for a while before preparing to foam to drain the excess water from the pipe.

2. Beginners can insert the thermometer into the container, then insert the steam pipe obliquely into the milk, and then turn on the steam switch.

3. Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. When the position is correct, a steady "hiss" sound will be heard, and the milk level will begin to rotate. If the steam pipe is scaled in the wrong position, it will be very loud or almost silent, and the milk surface may be bubbling continuously.

4. After the milk foam has been continuously dense, bury the steam pipe a little deeper and let the steam continue to heat the milk. The steam pipe had better be buried at an angle just enough to make the milk rotate.

5. When the temperature reaches 60 ~ 65 degrees, when the hands feel slightly hot, you can turn off the steam switch.

6. Wipe the milk attached to the steam pipe with a wet dishcloth, and at the same time release the steam to spray the remaining milk out with the steam, so as not to block the steam pipe after the milk dries.

At this point, the teachers of Wang Sen Coffee training School shared so much at first that it would lead to indigestion. Friends can also try in accordance with the above methods, oh, play a few more times, will certainly be able to play a satisfactory milk foam.

Some suggestions and tips for milking

Espresso Coffee Machine: at present, all espresso machines on the market have steam pipes for foam. Some manufacturers decide to put turbo nozzel on their steam pipes to help their customers. If you have something like this on your coffee machine, please take it off as much as possible, because it won't help us with what we're going to do next.

Flower cup: preferably a stainless steel flower cup with a water outlet. You need the kind of flower cup whose temperature can change with the milk, so you can feel the temperature of the milk at any time without steaming it too hot. Stainless steel happens to have this property. The outlet can help you when you pull flowers.

Milk: the fat content of milk used in latte drinks is basically about 3%. The less fat, the harder the foam. What you want is smooth foam (so forget about fat-free cappuccinos).

About foam: the main thing to keep in mind when making foam is to stop when the temperature reaches the right point. The appropriate temperature refers to 55-65 °C, depending on your taste. Foaming for too long will condense the milk and change its taste (and cappuccino will be too hot). Overheated milk can also make the foam too hard. How different will the foam be? Here are some typical examples:

Blistering: if you are distracted or inattentive when you are milking, it is easy to cause the steam pipe to be above the surface of the milk rather than just below it. The result is milk spatter and larger milk bubbles. Of course you can still get a lot of foam in the flower cup, but it will taste bad.

Too hard: the hard foam looks stiff, and it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. You must scoop the foam into the coffee cup with a spoon.

Smooth: if you do everything right, when you pour out the foam, the milk looks smooth and creamy, a bit like pouring yogurt. The milk and your espresso will mix perfectly, and the crema will color the surface of the milk to form a typical brown edge of the cappuccino.

Rebeaten milk often makes hard foam. The trick is to make the right quantity and quality of milk foam in the flower cup at the right temperature. To foam well, you need to know how fast your machine heats up the amount of milk you want.

A good piece of advice is not to take less than two cups of cappuccino at a time when you start learning to make milk foam.