The skill of milking in Coffee

[coffee pull] A "magic skill" that affects human visual aesthetics, marks the barista's profound skills, and presents people's taste in life. This is also one of the reasons why many baristas are fascinated and often practice late into the night alone!

[coffee pull] is a variety of patterns and patterns that produce foamy milk and espresso through flushing to the technique. Whether beginners or experienced baristas, the quality of milk foam is one of the key prerequisites before coffee drawing, which is an important factor affecting the precision, forming degree and overall effect of the pattern.

[milk foam]-milk foam made by pure milk!

Prepare in advance

Pure milk is fully refrigerated and treated at 3 Mel 5 degrees.

The selection of milk bubble point

The steam meeting point of the coffee machine is located at 1 / 3 to the left of the milk in the jar.

The steam is buried in the liquid level at a depth of about 1cm

Touch the pipe and stick against the cylinder mouth of the drawn cylinder (fixed, supporting function)

Control of foaming air intake

Under the condition that the point work is done, after the foam sends and opens the steam valve, the sound of "bared" is the process of producing foam in the milk, and the general action at this time is for the milk tank to go down slowly. It is best to end the air intake when the foaming intake is controlled at 35 degrees.

Breathe in too quickly-then the foam will be very rough and unfavorable to flower drawing.

No action.-it will be difficult to initiate foam.

There is more room for downward movement-most of the milk bubbles are dry foam (more milk bubbles)

Less room for downward movement-more milk bubbles are wet bubbles (less milk running)

Reasonable manipulation, uniform speed control and slow air intake will send out milk bubbles suitable for a certain type of coffee.

The importance of vortex formation

Due to the factor at 1 / 3 of the point of the steam sprinkler, the milk and foam in the vat will automatically form a rotating vortex when the steam continues to erupt after the intake foaming of 35 degrees.

This process is to use the water vapor of the coffee machine to continuously heat the milk to about 65 degrees Celsius (the best coffee tasting temperature), and to form a vortex is to turn the milk foam into a dense, delicate foam, thus facilitating the next step of coffee flower drawing operation.