How to make coffee foam

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

1. Milk is also food.

Before hitting the milk foam, it is important to keep in mind that the finished milk can not be made again. For example, we fried eggs. We don't put fried eggs in the fridge and then take them out and then fry them again. Because an egg is a protein mass. The situation with milk is similar. Once the milk has been beaten with steam, it cannot be beaten again.

2. What about the steam pressure of the Espresso coffee machine?

The ideal steam pressure is between 1~1.5bar. Some coffee machines do not have a steam pressure meter, so it is not easy to measure steam pressure.)

3. How many holes are there in the steam nozzle?

As in the illustration above, the number of holes in each steam nozzle is different. Its number is related to the rotation of the milking machine. David Schomer, author of EspressoCoffee, said: steam nozzles with four holes are best suited for good foam. The foam is divided into two parts: "air injection > rotation" (the process of breaking the foam).

First, insert the steam nozzle into the milk tank. If the nozzle is inserted into the surface of the milk at the beginning, it will cause a spatter of milk or a large foam of failure. Therefore, be sure to insert the steam nozzle completely into the milk before turning on the steam. Also, milk should be cold. If you use high-temperature milk, it is easy to produce coarse milk bubbles.

Second, slowly open the steam valve

After opening, move the nozzle down slowly so that the nozzle is close to the surface of the milk. At this time, there will be a "brew" sound indicating the injection of air.

Third, it expands when you inject air.

Inject air until 40 ℃. The way to know 40 ℃ without temperature timing is to touch the milk jar with your hand and feel neither cold nor hot. Our body temperature is 36. 5 ℃, so that's how we feel about 40 ℃.

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Finally, the rotation phase

Until 65 ℃ tilts the milk tank slightly to rotate the milk. The steam from the nozzle touches the wall of the milk tank to produce a rapid flow rate. At this stage, the thick milk bubbles disappear and produce rich and dense milk bubbles.

If the milk does not rotate, there will only be thick foam on the surface of the milk.

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When will it be rotated?

Don't use a thermometer, can you just rely on the feel?

Like the picture above, the degree of being too hot to touch is 65 ℃. The latest trend is to prefer 55 degrees for the soft taste of milk.)

At 65 degrees, turn off the steam and then move the vat away. If you remove it before closing it, it will produce thick foam.

Then, pat the milk tank on the console to stabilize the foam.

All right, you got a lot of foam!

Finally, remember to reverse the cylinder!