Illustration of the skills of milking coffee

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

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(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.

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

(2) turn on the steam pipe, the steel cup moves down slowly, and the milk rotates in a swirling manner.

(3) Control the angle and moving speed of the steel cup to keep the milk turning in a vortex, and let the volume expand to nine minutes full.

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

First, if it is hit with steam:

Turn on the steam before milking to clean the water in the steam head, and the dry steam can have a better effect.

Let the steam outlet of the steam head sink about 1 cm below the milk surface and open the steam to a suitable size. The criterion for testing suitability is whether the milk makes a continuous and steady "rattling" sound and begins to spin.

You can see that the volume of the milk expands, expanding to an increase of about ⅓ than the original volume, continuing to sink the steam outlet. This can quickly raise the temperature of the milk to the right level to make coffee. Milk at 60-70 degrees is the sweetest.

The reason why the foam does not last long is either that the steam mouth sinks too shallow in the second step or that the step lasts too long. In short, the big bubbles that can be clearly seen by the naked eye will not last.

One of the indicators mentioned above is to let the milk rotate, in fact, some people prefer to let the milk tumble. I think it's all right, but I'm better at controlling the rotation.

Second, if it is manual:

Buy a better milk pump. Although the kettle can be used to beat milk, professional tools are much better than casual ones.

First heat the milk to about 65 degrees, because the heating effect of manual milking is not obvious.

The frequency of manual milking machine should be steady, but not too fast. I really haven't practiced this, but I've tried it several times, probably twice a second, and the effect is good.

When to end requires experience, because opening and looking at the results and then covering it and continuing to pull will have a great impact on the final effect.

The reason why manual milking is not long enough is that the milk is pulled too fast, the milk temperature is too high, and the milk is pulled intermittently many times. There will be big bubbles in these.

High-quality milk bubbles should be very small and dense bubbles that are not visible to the naked eye. Milk containing such fine bubbles should have a shiny surface, but the milk can still flow smoothly when shaken. Also, leave it for 1 minute to guarantee all of these features.

If you see a lot of large bubbles on the surface, or if it looks dense but the center of the milk surface shows solid characteristics when shaking, it is not successful enough.

This thing just needs to be practiced more. There is a saying that it is impossible to become a good barista without a burn on your hand.