pure dry goods| Teach the newbies how to make milk foam

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Angle problem

After watching a lot of domestic and foreign baristas beating milk foam, coupled with their own constant attempts, I found that playing milk foam has a dead angle, just like playing video games, some dead corners can not hit you, but you can hit others. This angle is very troublesome to say in words, probably because the nozzle of the flower jar must be lifted, and the cylinder block should be tilted according to the rotation direction of the foam.

In addition to the angle, there is also an "H point" for playing milk foam, which will be very high. As shown in the picture. The green line is in the direction of 12 o'clock, and the blue line represents the steam rod. when the steam rod is inserted at an angle of about 15 °with the 12 o'clock direction, the yellow dot at the intersection of the blue line and the red line is the position where the steam rod is inserted, that is, the "H point".

If you want the vortex to be more intense, lean against the cylinder wall. If you want the vortex to be steady, move to the center.

I don't know. Take a closer look at the demonstration:

Watch the video not only look at the inside of the flower jar, the internal picture has been drawn, mainly look at the relationship between the flower jar and the coffee machine, and the steam pipe. Keep looking, looking hard, until you find a feeling.

Vortex problem

The function of the vortex is to pull the coarse foam below the liquid surface through the vortex to make the surface clean. There are many states of a vortex, each of which needs to be observed and remembered. To put it simply, if there is a vortex, the sprinkler of the steam pipe should not be too deep under the milk surface.

The problem of pulling the vat movement

The sprinkler is in good contact with the milk, that is, open the steam valve, and the vat moves down very slowly, and you will hear the steam of "eating"shearing" with the milk (about the shear force, when we discuss the principle of milk foaming later, talk slowly!) The sound made is commonly known as "the sound of air intake". The sound of air intake to human body temperature can no longer appear, otherwise, there will be a lot of coarse foam on the surface. At this point, move the flower jar up a little bit (just a little bit, which is important, which is understood by many people as moving up continuously, which is very wrong), and let the steam sprinkler leave the cutting surface so that the sound of "eating" can not be heard. At this point, by adjusting the angle of the vat, remember that it is the angle, not the position of the sprinkler and the surface (very small angle adjustment), find the vortex, pull the coarse foam off the surface in the foaming stage, and continue until the temperature reaches the hot temperature.

Don't inhale in the middle and later period, otherwise there will be coarse bubbles that can't be eliminated.

Steam quantity problem

Some materials are often described like this: when making milk foam, as soon as the nozzle touches the milk noodles, it will all open the steam valve. I don't quite agree with this (except for the two-stage steam valve, because there is no way to operate the steam volume, here I refer to the mainstream knob steam valve). In fact, this view is not too big a problem, but as a beginner, the weight of the opponent is not controlled, the valve button is often screwed. Even for coffee lovers, I think it is best not to use this guiding ideology to operate steam valves.

When we open the steam valve, no matter how much it is opened, the pressure will not change, only the outgassing volume will change. I suggest that you only need to open the valve to the range where you can foam normally. There is no need to fully open it (usually just twist three or four times).

Scream problem

Milk does not foaming this process, or the amount of foaming is very small, it will produce a pig-like scream. The direct reason is that the sprinkler is too deep below the surface of the milk (you will hear it when you clean the nozzle every day). The way to avoid it is to move the flower jar down so that the sprinkler does not go too deep into the surface of the milk, and the sound immediately disappears, in exchange for the "eating" sound we want to hear.

Steam control force problem

That is, no matter how much air pressure is used (in the allowable range of the boiler, personal understanding: 0.8-1.2bar), it can produce very good quality milk foam. Performance of quality in place: use 600ml medium-sized flower jar (old-fashioned), hit a jar full of milk foam, you can make WBC standard two cups of foam thickness in 1cm cappuccino.

The problem of milk foam control

It mainly includes the following aspects: first, the degree of foam foaming. The degree of foam foaming is the most difficult to practice a kind of control, this control requires the operator to have a strong understanding ability, can understand the principle of milk foaming.

The simplest and feasible control method is that it is better to rely on the middle than to the side, and it is better to rely on the top than on the bottom.

How do you understand this? The closer the nozzle is to the middle of the vat (but try not to be in the middle of it, otherwise it is uncontrollable), the more foaming, the stronger; the closer to the cylinder wall (but not too close to the cylinder wall, which will affect the intake), the less the amount of foam. The closer the nozzle is to the liquid surface before the first temperature is reached, the more foaming will be. And vice versa!

There are several criteria for beating milk foam, one of which is to hit as many milk bubbles as you want; if you want to hit seven points, you will never hit nine points; to make a cup of product, you will never hit two cups of milk foam; each time the cappuccino made must be consistent in terms of foam quality.

The last key: the treatment of milk foam

After the milk is dismissed, it is not the ideal foam, but in a layered state. The lower layer is the heated milk, and the upper layer is the "foam" after the milk is dismissed, so we have to deal with the milk after discarding. Shake up and down to remove the coarse foam from the surface; shake so that the hot milk is fully mixed with the upper foam to form foam. It can also be achieved by inverting back and forth between two flower vats (this action must be gentle). This step is very critical, some friends do not attach great importance to this point, then all previous efforts will be wasted.

The standard of good milk foam

The first standard is that the surface should be reflective. Delicate, velvet-like, slippery.

The second criterion is that there is no coarse foam on the surface. This requires a lot of foam control ability, of course, this is also the premise of reflection. Those larger than the diameter 1mm are called coarse foam.

The third standard is: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same.

The fourth standard is to make two cups of cappuccino, using the WBC standard cup. After the foam is poured into the cup, there is no drop left in the jar.

The above four standards have been achieved, and I think it is at least a good jar of milk foam in terms of vision, feel and technology.