How to make milk foam? Know the 10 most common fancy coffee practices

In the ingredients of multi-fancy coffee

Milk is the most important thing.

The most common Cappuccino and Caffe Latte

It is made by mixing espresso with milk and milk foam in a certain proportion.

So whether the breast milk is good or not is very important here.

This topic is too big for this article to introduce and compare.

In addition to whether the milk itself is good or not

It is also important to play well with milk foam.

1. Temperature degree

two。 The degree of milk foam.

3. Fluidity

In general, the degree of milk is recommended at 50-60 degrees.

Too high to break the fragrance and taste

It's easy to get a cold cup of coffee too low, especially in winter.

The right degree is that you can drink the sweetness of milk itself.

So good Cappuccino and Caffe Latte can taste good without sugar.

The smoothness of the milk foam affected the taste of the entrance.

Good milk foam is good for health except that it is not easy to break.

At the entrance of the coffee

The milk foam and coffee slipped into the mouth at the same time.

That slippery and comfortable taste can comfort the heart.

The fluidity of milk foam has something to do with flower pulling.

Coffee is the most worrying time to drink coffee.

In addition,

The old lady is regarded as the milk foam with good fluidity.

Will be mixed with milk and poured into espresso in a natural and good proportion.

Naturally, you can get a cup of fancy coffee with balanced proportion and rich taste.

The old school introduced several steps for making milk foam.

There should be no shortage of this kind of teaching on the Internet.

But the old lady still made some mistakes by himself.

I hope I can help you understand ~

1. Pour into the milk-to-bubble cup of 1ax 3mm 1max 2.

Because the milk will spin in the process of steaming.

And because there are milk foams produced and mixed with milk

It will increase the weight in the cup.

If you add too much milk, it is easy to overflow.

two。 Steam below the surface of the liquid

The best foaming position should be to steam the nipple at the bottom to a little below the surface of the liquid.

But when the steamer starts to open,

The spin will push the liquid down.

So that the steam is exposed to the liquid.

In this way, the milk will be found everywhere.

So put the steam tank under the surface of the liquid before turning it on.

3. Turn on the steamer and adjust it close to the surface of the liquid.

As shown in

When the steamer is turned on

The cup goes down.

The optimum height is when the steam tank produces a slight suction temperature.

If the drop is too low, it will cause a bunch of big bubbles.

Put the steam back under the surface of the liquid and start all over again.

The position of the steamer in the cup is adjusted so that the liquid in the cup can be rotated to the level.

4. Use the milk foam to increase the position of the whole steaming machine.

In the process from frozen milk to 50-60 degrees

The foam will continue to increase.

Due to the constant rotation of the liquid

The foam containing solid will be mixed into the milk that continues to be added.

The surface of the liquid will also rise.

At this time, hold the steam tank and adjust the position of the steam tank.

Cause the steamer to produce a small amount of absorption.

5. Stop when the temperature rises to 50 degrees 60 degrees.

When the temperature rises to 50-60 degrees

Return the steamer to the liquid system and turn off the steamer quickly.

Do not remove the steam pipe from the cup until the steam is properly turned off.

Otherwise, if you continue to steam and go beyond the surface of the liquid, there will be a lot of bubbles and bubbles.

At this time, wipe the outside of the steam pipe and the bottom of the cooker with a dry dishcloth.

To prevent the high temperature from drying up the milk left on the steamer tube.

So far

A cup of milk containing foam is done.

At first, the foam was still cold.

Naturally, it will share with milk.

However, if you shake the cup, you can see that the foam is still flowing with the milk.

After setting up for a short period of time

Milk foam can become dry and not mobile.

Thick bubbles will match thick bubbles.

At this time

You can use the bubble on the spoon to scrape off.

The rest of the bubble passes through the action of shaking the cup.

It can be mixed with milk again to form milky foam.

If you don't pull flowers,

But when you pour in the milk

First use a spoon to cover the milk foam.

Wait about seven minutes, then pour and scrape the foam into the cup.

In this way, it can show a beautiful shape.

If you want to pull flowers.

You can refer to many pull-flower movies on the Internet.

There is not enough space here.

And it is not easy to describe the flower in words.

Here are some ways to make fancy coffee.

● Caffe Latte Coffee Noodles

Latte means milk.

So if you order a glass of Latte abroad, you will only get a glass of milk.

So you have to say "Caffe Latte" completely.

Caffe Latte is a serving of espresso+ large amount of "milk + thin" milk foam.

However, most coffee shops do not share the proportion of milk foam so clearly.

Basically, Caffe Latte and Cappuccino are distinguished by the size of the cup.

Cappuccino small cup is a little bit and the proportion of milk foam is too high.

The Caffe Latte cup is a little bit larger and the proportion of milk foam is small.

At this point, you can probably know the difference from the above.

● Cappuccino cappuccino

Cappuccino originally means the hat of a monk.

So the original practice was to use hard foam to make a sharp shape in the cup.

And put cinnamon powder on the milk foam.

However, because of the popular relationship of flower pulling.

Now very few people should come up with the hat of a monk.

Cinnamon powder is even rarer.

The reason is probably that most of the people now drink espresso and milk.

If you add cinnamon powder, it will lose the taste.

Of course. The taste of cinnamon is the main reason why most people don't like cinnamon.

● Mocha Mocha

Once again, specially stressed.

Mocha for fancy coffee and mocha for single coffee

It's a variety of different things! ~

The mocha here is

One espresso+ chocolate cream + milk + thin milk foam

Generally speaking, we will use chocolate on the milk foam to win the case with Caffe Latte.

It is simply chocolate-flavored Caffe Latte~

● Macchiato Qiqi Yuanduo

It originally means "marked" or "stained" marks, spots, or coloring.

That is,

"add another color to the surface so that the display spot becomes a label."

So

Espresso macchiato: coat an espresso with milk foam (add white to the ochre surface)

Latte macchiato: pour espresso on milk and foam (brown spots due to the addition of espresso)

It can be seen from this

What caramel Qiduo is an error in the use of a whole text?

If you're in a coffee shop that tastes like coffee,

Caramel Quito will make barista want to roll his eyes.

● Americano American Coffee

As a matter of fact, Americano is the same as that made by ordinary American coffee machines.

The difference lies in

Americano, use one portion of espresso+ water.

Because espresso is already obsolete

After adding hot water, the degree will be the same as the normal American style.

It's just that coffee shops don't have American coffee machines.

But if there is someone who only drinks black coffee but doesn't want to drink espresso

Deal with it in this way.

So don't think that the store is stealing materials and adding water to the filling system.

● Cafe au Lait Coffee Bud

Au Lait is milk.

The difference between au Lait and Latte is that there is no milk foam.

So Cafe au Lait is coffee + milk.

As to whether to use espresso as the base or American coffee

It seems to be all right.

● Con Panna Kangxiang

A portion of whipped cream from espresso+

Kangxiang is not the one who belongs to Kang. (cold)

Except for fancy coffee.

Espresso also has its own type.

● Single espresso

The most basic type of espresso

About 7 grams of powder to extract 30cc

● Double espresso

Espresso of PUBG

The amount of extract is the same as 30cc.

But the amount of coffee powder doubled to about 14 grams.

It's not double the amount of extract.

● Ristretto

It means that the amount of extraction is very small.

Whether it is more expensive or just take the first paragraph, it is less than the general 30cc.

You can get a more elegant and refined flavor.

It can also avoid the smell that may be excessive in the later stage of extraction.

● Lungo

It means "long espresso."

That is, the extraction time is long.

So you get a lot of coffee.

It is usually a normal multiplier (about 60cc)

The fancy coffee that is commonly seen in the above outline

I hope it will be helpful to those who like to drink coffee.

Yun ran

There's more fancy coffee.

Even tasty coffee.

Still have to rely on their own tongue to taste ~