Why do you want to share a cup of milk foam before coffee? The advantage of dividing the cup after the foam is beaten.

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Milk foam is the use of steam will be outside air into the milk, and then hit him Sanda cotton, without this outside air, that steam will only heat the milk, and will not play milk foam! Coffee lovers ask about the problem of household semi-automatic coffee machine milk foam is not dense, in response to this problem for a small analysis, the following will be from four aspects of semi-automatic coffee machine milk foam is not dense reasons for analysis:

First, the semi-automatic coffee machine steam head angle

Do not insert too deep and not too shallow, too deep is hot milk too shallow will splash out, will pull the cylinder tilt 15 degrees, just steam nozzle that head in the milk face down 1 cm, household steam stick to nearly half inserted milk.

Second, whether there is water in the steam pipe before the milk foam

After the steam in the steam pipe of the semi-automatic coffee machine cools down, it will become water residue in the pipe, so before each foaming milk, please discharge the steam until no water is sprayed from the pipe, the milk foamed by the steam with water will produce large bubbles, and the milk tortured by high temperature will scream loudly in the flower cup, making a loud noise and making a harsh sound.

[Air intake]: Turn on the steam to start air intake, observe the milk surface, if the milk rotates and does not hear the sizzling sound, it means that the air has not been injected. At this time, it is necessary to lower the milk tank slightly and expose the nozzle a little so as to allow air intake. When the sizzling air intake sound is heard, stop lowering the milk tank and keep it still. At this time to observe the state of milk movement, the normal situation should be the edge of the intake side liquid side rotation, forming a vortex. The movement of moving down the milk cylinder air intake must be subtle and gradual, not too violent, listening to the sound is almost in the air intake state to stabilize and stop lowering.

[Inhalation]: When the milk enters the air, the large bubbles on the surface will gradually disappear with the rotation movement. After no obvious large bubbles are visible on the surface, the milk liquid has basically been formed into fine foam dense milk bubbles, so that the transformation from liquid to milk foam is basically completed. At this time, the left hand can lift the milk tank slightly and bury the nozzle below the milk surface. After this, the temperature of the rotation process will continue to rise. At this time, pay attention to the temperature felt through the surface of the milk tank. If it is estimated to reach 55-60 degrees, it indicates that the milk foam is basically sent in place. You can turn off the steam stick. However, this inhalation movement must be careful and subtle, not too much shaking, otherwise it will destroy the milk foam structure, resulting in foam failure. The criteria for judging milk foam are to see whether it is dense and delicate and has good fluidity. If the foam is too much and light foam is also a failure.

For those of you who are using the home coffee machine to pull flowers, please don't be depressed if you can't get even and fine milk foam all the time. If your steam wand is similar to Figure 1 with a shell and no nozzle design, and you can observe that there are small holes in the steam wand shell (below), then your posture of foaming milk may need to be different from that of ordinary nozzles_you don't need to shallowly insert the liquid surface when you foam milk, and you don't need to consider what "squeaking" sound. Just bury the milk from beginning to end and stir up the vortex.

Third, foaming directly on the surface of milk will produce large bubbles.

When using a semi-automatic coffee machine to foam milk, if you do not insert the head of the steam pipe into the milk and start at full power, but foam directly on the surface of the milk, a large number of large bubbles will be generated instantly, resulting in milk foaming. For milk foaming, baristas say practice makes perfect, and practice can make dense milk bubbles. Never reheat milk, or the reheated protein won't work and the taste will deteriorate.

4. Milk causes

The milk used in cafes is whole milk, but the quality of milk and milk will vary, and the fat content will also vary, so different milk foaming effects will be different. Some whole milk of poor quality will not foam well.

We store with the Weiji fresh milk, you can also use Nestle whole milk or bright whole milk foam.

How to solve the layered foam of semi-automatic coffee machine:

1. Put the flower-pulling jar containing milk bubbles vertically into collision with the countertop, which will make the large milk bubbles burst into small milk bubbles. After the large milk bubbles are burst, shake the flower-pulling jar horizontally and let the milk bubbles rotate and collide. It will also eliminate some large milk bubbles. The dense milk bubbles are as smooth and shiny as mirrors.

2. Use a spoon to scrape off a layer of large milk foam above the milk foam, leaving a dense milk foam below.

3. Pour the flower-pulling jar containing milk foam into another flower-pulling jar.