Coffee flower milk foam tips coffee foam the correct way steam foam tips video

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milk

Milk is an essential ingredient in making a wide variety of espresso coffee. Therefore, in order to improve the completion of a cup of beverage, not only the extraction of coffee, but also the production process of steamed milk (Steamed, Milk) should be practiced more. Only in this way can we guarantee the "taste" and "charm" of a cup of coffee beverage.

Composition and type of milk

Milk is composed of 88% water, fat in solution and protein in suspension. According to different fat content, milk can be roughly divided into the following three types.

Whole Milk Regular milk without fat removed. Skim Milk Milk obtained by removing fat and cream from whole milk. Low Fat Milk Milk with less than 2% fat.

Foaming is made from whole milk without removing fat. The fat content of milk can ensure the stability of milk foam. In contrast, steamed milk made from skim milk or low-fat milk is soft and weak. Milk selection and storage are crucial, no matter how good the milk foaming technology is, if the milk is not good, then everything is empty talk.

Milk foaming requirements

Milk foaming 01, steam requirements

The use of steam to foam the milk combined with the quick preparation of ESPRESSO, it is precisely because of these two points that Italian coffee can be popular all over the world in a short time. So what are the general requirements for the steam that blows the foam?

stable

Stable steam is the most critical point, and the fluctuating steam is often the culprit for your inability to foam the milk to fine.

good size

Steam is not the larger the better, too much steam will lead to milk heating too fast and too late to foam; rotation amplitude is too large so that it is easy to overflow the milk tank; thick foam and other problems. Too little steam will cause milk to foam more difficult; low efficiency and other problems. So moderate steam is very important, remember that too much is not enough.

lasting

The durability of the steam is related to the boiler capacity, water level and power of the coffee machine. The longer you want the steam, the more expensive the machine will be.

drying

Whether the steam is dry will have a great impact on the taste of the final product. The so-called dry steam means that you open the steam pipe and put your hand about 10 cm away from the steam nozzle without feeling the steam with water droplets. If the steam is not dry enough, it is like mixing milk with water at the same time. Think about the coffee made from milk mixed with a lot of water. Will it taste good? The dryness of steam is mainly related to boiler water level and pipeline design.

02. Selection of flower pulling jar

The choice of milk tank is mainly based on the capacity and the shape of the cup. The capacity determines your use and the amount of coffee you produce, while the shape of the cup determines whether you need more flowers or make a traditional cappuccino. Choose a milk tank that you can use easily, not only can improve the quality of milk foam and the appearance of coffee, but also effectively reduce loss and reduce milk waste.

03. Method steps of foaming milk

How to whip a jar of milk into a fine, long-lasting foam is a skill that every barista and loyal LATTE ART coffee player must master. Here is a brief introduction to the basic process of milk foam:

First of all, let's take a look at the standards for foaming milk.

Finally, we must always remember that frothing is a process of movement, we must rely on hearing, through the continuous movement of the milk tank to send out the most delicate milk foam.