Household coffee machine steam foam spaghetti coffee machine milk foam skills what to use to beat milk foam at home

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Steps:

1. Open the steam valve and let the steam-managed water be discharged first. (please be careful of the high temperature at this time and do not point the nozzle toward others.)

two。 Insert the steam pipe obliquely into the milk and open the steam valve.

3. Slowly approach the steam nozzle to the surface of the milk so that the air on the surface of the milk can be fully mixed with the milk. (this is the time when the foam is produced. If it is in the right position, a steady "hiss" sound will be heard.)

4. When the foam on the surface has reached eight minutes full, bury the steam nozzle a little deeper and let the steam continue to heat the milk. The steam nozzle should be close to the wall of the steel cup to create a whirlpool of milk so that milk and milk bubbles can be mixed.

5. When the milk reaches about 60 ℃ ℃, it is the most appropriate temperature for the milk. Usually, the steam switch can be turned off when the temperature reaches 50 degrees Celsius (the temperature will continue to rise), and then the steel cup can be removed. (the temperature can rise slightly in winter)

6. Wipe the milk attached to the steam pipe with a wet dishcloth and release some steam at the same time, so that it will not be difficult to clean up after the milk is dry and block the steam nozzle.

Milk foam: a cup of milk with a dosage of-160c.c, beat into 250--300c.c

Objective: the volume of milk becomes more and lighter, it can float on the surface of coffee, the taste is dense, and it can be shaped by flowers.

Principle: usually can be divided into two steps

Get rid of: air into the milk, so that the milk coated with air foaming into a small foam-

Beating: the foamed milk is making use of the whirlpool to beat the big bubbles into small bubbles, making the milk bubbles more dense--

Tools:

Electric hand beater: it is convenient for home use, like a blender for baking, but the milk foam is not dense.

Filter kettle: like making tea, pressing it into the air with your hand, what a waste of leftover milk

Hot and cold electric milk foam machine: the milk foam is too dense and thick, suitable for traditional cappuccino, not suitable for flower drawing

Italian coffee machine steam foam: no manpower, temperature and pressure can be adjusted

Reasons that affect milk bubbles:

milk

Milk fat: keep the milk foam in a stable state. The higher the milk fat content is, the sweeter the milk foam is.

The milk used in this class is Jiaming fresh milk from fresh Dairy Factory, and my colleague is also the milk used in mango coffee.

The average milk fat content is more than 3.8, which is a special An and milk grade, which is very suitable for making milk foam.

Temperature: raising the temperature of the milk can make the original lactose of the milk more integrated, and it is best to hit up to 55muri 56 degrees!

Too high nutrients are destroyed, taste like water, too low aroma can not be completely released, affecting the taste

The original temperature of milk also has an effect. Refrigerated milk is usually easier to get rid of than normal temperature milk.

Small share: now popular three-dimensional flower, milk foam in a higher temperature state can be played, the taste is relatively not sweet

In class, we actually test the taste of milk at different temperatures, and we know that there is really a significant difference only after comparison.

Vapour

Pipe form: a single steam hole with or without partition, if a steam hole is cut in half, it can produce a whirlpool at the same time when the steam rushes out.

Quantity size: the number of holes in the steam pipe, two will be fine, too porous will produce turbulence

Dryness: the first part of the steam will come out of the water, first with a clean dishcloth, directly into the milk will make the milk concentration thinner--

Steel cup

Size: related to the amount of milk foam to be beaten, milk usually expands twice as much--

Shape: to find a fat bottom of the steel cup, so that the milk has enough room to stir

The steps of milking:

Flush before pressing the steam switch:

Objective: to rinse the steam pipe to remove the moisture at the front end and avoid the need for milk foam to get too wet.

Tip: cover it with a cup or a clean rag to avoid spraying

Insert ice milk into the steam pipe:

Objective: to rinse steam into milk

Tips:

Pipe depth:

If the diameter of the pipe is inserted too low, it will only heat up and will not change the foam.

On the contrary, if the pipe diameter is inserted too high, it will produce big bubbles. If the flowers are not beautiful, you can knock flat on the table and make the big bubbles become smaller.

Now the steam pipe has an anti-dull line, just let the place below the line soak in the milk--

Rush into the seat:

The most perfect and foolproof steam injection point is when the steam pipe is inserted into the steel cup.

You can lean against the small mouth of the steel cup and point to the center and then slightly offset the 1cm

Press the steam switch:

Objective: to start milking.

Tip: when steam is injected, the ear should listen attentively--

There should be the sound of drinking drinks blowing on the straw, and there should be no crisp feeling of bubbles hitting the metal steel cup.

Clean the steam pipe