How to hit the milk foam, what to pay attention to when playing the milk foam?

First of all, you have to understand what milk foam is: a mixture of milk and air. After the liquid milk and foam are fully integrated, "you have me, I have you".

The principle that milk leaves a mark on coffee: coffee made with an Italian coffee machine floats with a layer of oil mixed with air; the surface tension of this layer of oil is strong enough to hold the same air-rich foam.

The choice of milk

The choice of milk is the choice of milk fat. At present, there are three kinds of milk on the market: one is fat-free milk with a fat content of less than 0.5%; the other is low-fat milk with a fat content of 0.5% Murray 1.5; and the other is full-fat milk fat.

The content of potassium is more than 3%. Usually the milk used for flower drawing is whole milk with a fat content of about 3%, because the less fat the milk, the harder the foam, and what we want is smooth foam. Generally speaking, the quality of fresh milk is not very stable, and fresh milk in winter is easier to beat than in summer. If summer milk can not make beautiful foam, it may not be a technical problem, but the purity of milk wood.

Temperature.

The milk used for foaming should be fully refrigerated in advance (at least 2 days). The best storage temperature of milk is about 4 ℃. The purpose of full refrigeration is to ease the rate of temperature rise when milking, using an Italian coffee machine, the steam pressure will be very high, the milk will become hot in more than ten seconds, the temperature will exceed 65 C, and when the milk temperature exceeds 65 ℃, the ingredients in the milk will go bad, thus affecting the taste (the milk flavor will be lost). More than 80 ℃ will break the protein structure in the milk, leading to dismissal failure.

time

In order to avoid the temperature of milk exceeding 65 °C, the time of milking should not be too long. Therefore, the use of high-power Italian coffee machine to make milk foam, the time should be controlled within 15 seconds. Of course, sometimes it depends on the coffee machine.

If you hit the milk foam with the following points, it will basically satisfy your taste buds:

Don't have coarse bubbles that can be recognized at a glance.

The foam tastes a little sweet.

If the surface can achieve a mirror-like reflective effect, the best.

The most practical knowledge point

Be sure to use whole milk!

The three temperatures of milking

Starting temperature:

5 degrees (explanation: milk works best when it is refrigerated. Because the lower the starting temperature, the longer you process, of course, the more delicate you can play.

Foaming cutoff temperature: body temperature (when your hands don't feel hot or cold)

End temperature of milking: do not exceed 65 degrees (explanation: do not know 60 degrees is the feeling of god horse? Hot, but can Hold stay for two or three seconds)

3. Vortex problem: a whirlpool is a state in which milk rotates rapidly along the cup wall in the same direction under the action of steam. The main function is to pull the coarse foam produced in the foaming stage below the liquid level through the vortex. TIP: if you want the milk to turn, the sprinkler of the steam pipe should not be inserted into the milk and not too deep. At the same time, the whirlpool stage can also heat the milk to achieve appropriate stability.

4. A pig-killing scream

There are many ways to milk, but in terms of foam quality and DIY degree, using a semi-automatic coffee machine steam head is undoubtedly the best choice. But many people who use steam pipes for the first time are frightened by screaming at the top of their lungs.

In fact, this cry will be produced, mainly because there is no foaming process of milk, or the amount of foaming is very small. The most direct reason is that the sprinkler is too deep below the surface of the milk.

The way to avoid it is to move the flower jar down a little so that the steam sprinkler does not insert the milk too deep. A normal voice should be "eat".