2017 milk foam detailed tutorial illustration sharing

The most important link in the coffee flower can be said to be the dismissal of milk foam, even if you have a superb flower pull technique, in the face of a jar of dregs milk foam, it is difficult to create a delightful pattern. In addition, many coffee lovers who are attracted by pull flowers are also stuck in the step of making milk foam, and many people give up their interest in drawing flowers because of this.

The video brought to you this time is revolving, which is more suitable for friends who can't find the feeling of milking at the beginning. It is not the only way to milk, and its theory is not necessarily suitable for other ways.

1 the position of the steam rod

Everything is difficult at the beginning, we have to grasp the position of the steam stick when we dispose of the milk, so that we can get twice the result with half the effort.

As we can see in the video, in fact, many people are used to putting the steam stick in the 2-3 o'clock or 9-10:00 direction of the milk tank (with the nozzle as the 12:00 direction). Why?

In fact, if we think about it deeply, we can understand that when we dispose of the milk, we should use steam to make it spin as soon as possible and form a small whirlpool. In this way, the thicker milk bubbles can be involved in the milk, so that the milk has a dense state after being sent away.

2 find the angle of the steam rod

In addition to placing the correct position of the steam rod, the angle between the steam rod and the liquid level is also very important. The steam bar is too vertical, most of the steam is ejected downward, it is difficult to make the milk form a small whirlpool; if the steam rod is too flat, most of the steam will be ejected in a parallel direction, making the small vortex too large to form turbulence that is difficult to control or milk spill.

So how do we find the angle of our steam stick?

First of all, we can make the steam rod form 60 °with the liquid surface, try to dispense the milk, and observe the formation of the small whirlpool. If the small vortex is formed very quickly, the steam rod should be adjusted vertically (for example, 70 °); if the small vortex is formed very slowly or even without the formation of the small vortex, we should reduce the angle between the steam rod and the liquid level. Make the steam emitted by the steam rod flatter (e.g. 50 °). Finally, I gradually found the steam bar angle of my coffee machine.

3 the depth of the steam rod is about 1cm below the liquid level.

Put the steam rod in the right position and angle, and then we should talk about depth. The depth of the steam rod determines the air intake speed of the milk. at the same position and angle, the shallower the steam rod is, the faster the milk air intake is, and vice versa.

Under the same conditions, the deeper the steam stick is placed, the more difficult it is for the milk to form a small whirlpool, while the shallower it is, the easier it is to form a small whirlpool.

Teachers usually ask students to insert steam sticks into milk about 1cm, which is a common depth, but when it comes to coffee machines with different steam intensities, this is just a suggestion.

We can use 1cm as the standard, if the coffee machine steam is too strong, the vortex is too large or turbulence, we can put the steam stick into a deeper position (such as 1.5cm); if the coffee machine steam is not strong enough, we can put the steam stick in a shallow position (such as 0.5cm or shallower). So that the milk can form a small whirlpool as soon as possible without spinning too violently or causing turbulence.

4 steps of foaming

After doing the above three points, we can try to get rid of the foam and turn on the steam, and then we will hear the cutting sound of "cici". If there is no "cici" sound, it is likely that the steam rod is too deep and can be slightly moved down to pull the vat, because with the injection of gas, the milk level will begin to rise and a small whirlpool will be formed.

In the process of rising the liquid level, we need to keep the depth of the steam stick inserted into the milk to keep the milk foaming, while the small whirlpool will pull the rough foam under the liquid surface.

After the foaming amount is enough, we slightly raise the milk tank and insert the steam stick deeper into the milk to stop foaming. When the temperature reaches about 55-65 ℃ (the palms begin to feel hot), turn off the steam, and a jar of dense foam will be finished!

Warm Tip: everyone has different feelings about the temperature. You can refer to the temperature with the help of a thermometer when practicing.