Two tricks to teach you how to make milk foam, beginners must see it.

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Coffee and milk complement each other and complement each other. Rich slightly bitter coffee with dense and meticulous milk and milk bubbles makes the soul of coffee. The beautiful flowers on cappuccino and latte tell beautiful stories and are the creative art and the crystallization of baristas.

First of all, the most important thing is the production of milk bubbles, which can be divided into two types:

High-pressure steam sticks make milk bubbles: coffee chains mostly use high-pressure steam sticks to make milk bubbles.

Hand-beating milk bubble pot to make milk foam: which can be divided into automatic and manual.

The method of making milk foam seems easy, but it takes more practice to make soft and smooth milk foam without losing the taste of milk. in addition, the choice of milk is also very important. the higher the fat in the milk, the softer the foam is. Therefore, the best milk choice is "whole milk". Here are the techniques for making milk bubbles.

High pressure steam rod:

Pour the right amount of milk into the flower cup.

When the temperature is about 30 ℃, put the steam stick on the surface of the milk and let the air into the milk to form foam.

When the temperature is about 30 ℃-55 ℃, put the steam stick into the milk and stir and rotate to make the milk mix with the milk foam and make the milk foam dense.

When the temperature is about 55 ℃-65 ℃, it is a heating action. And finish the production of milk foam before the temperature of 65 ℃, more than 70 ℃ will break the fat and nutrients of milk due to high temperature, and accelerate the disappearance rate of milk foam.

Beat the milk bubble pot by hand:

Hand-beating milk foam can make ice and hot milk foam: the milk temperature of hot milk foam is about 55 ℃-65 ℃, while the milk temperature of cold foam is about 0 ℃-5 ℃.

Pour the milk into the bubble pot, the amount of which is about 30% of the milk pot. 40%.

Put the lid and strainer on and quickly press the air into the milk. When pressing, do not need to press to the end, about the upper half of the milk or 1.5 cm or so can be pumped, pumping pressure about 30 Murray 50 times, depending on the amount.

Finally, scrape off the thick foam on the upper layer with a spoon, and you can see the thin foam in the lower layer.