How to master the degree and time of foam
1. The most suitable temperature for milk foam
When the milk is foaming on the coffee machine, the suitable temperature was controlled in the range of 60 ~ 70 degrees yesterday. The reason is:
1. If the temperature of milk is lower than 60 degrees, the temperature of coffee will be much lower and the taste will be affected.
2. Lactose in milk between 60 and 70 degrees will be activated to make the coffee more fragrant, sweeter and smoother.
3, milk higher than 70 degrees, the nutrients will be destroyed, after all, milk will be more than water, softness and sweetness will become worse.
Second, the skill of measuring the temperature by hand.
Now that we know that the most suitable temperature for milk is between 60 and 70 degrees, how can we handle this temperature? Chen Lei's personal suggestion is that you need to be equipped with a thermometer, you can directly insert the thermometer into the foamed milk, so that the temperature of the milk will be clear at a glance. Of course, due to the accumulation of experience, you can finally get rid of the thermometer and measure the temperature of the milk foam directly by hand. The techniques are as follows:
1. Hold the milk jar in the left hand, turn on the steam in the right hand and start foaming.
2. After turning on the steam, stick your right hand back to the wall of the milk tank to feel the temperature of the milk foam.
3. When your hands feel so hot that you can no longer stick to them, you can stop foaming milk, then insert the thermometer into the foam and measure the temperature.
4. If the temperature does not reach the range of 60 ~ 70 degrees, Chen Lei suggests that you can remove the palm of your hand the next time you foam until you are hot, and start to count 1, 2, 3, 4 in your mind. This is usually done in seconds, for example, if you move your hand away from the bottle, and after four seconds, the temperature has reached 65 degrees. Congratulations, you have found the rule. In the future, you can add about four seconds when you are hot.
As long as the foam after a period of time, more or less can find the rules and feel, the temperature of the foam will be easier to control.
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Principle and details of earbag coffee brewing
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) to soak a good carry-on bag, be sure to read the following instructions: the principle of extracted coffee is as follows: the higher the water temperature is, the stronger and bitter the coffee is, the higher the coffee temperature is, the lower the astringent water temperature is: the lighter the coffee is, the more acidic the water flow is: the stronger the coffee is, the smaller the water flow is: the stronger the coffee is, the smaller the coffee flow is.
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Coffee fermentation is one of the most important steps in wet processing of coffee, which is related to the quality of coffee. Many people will ask what is the reason for fermentation? This problem is generally said to be for degumming; in fact, the mucus on the endocarp of coffee is an organic substance composed of sugar, enzyme, propectin and pectin, which can be dissolved by natural fermentation by bacteria and is easy to wash off.
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