How can the temperature of the milk foam draw the coffee to make the milk foam? figure out how to make the latte coffee with milk foam.

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Now there are more and more espresso styles on the market, and the purchase rate of the most classic lattes and cappuccinos is very high. The process of making espresso is very different from that of hand-brewing coffee. Espresso needs the help of an Italian coffee machine, and the production process of hand-brewing mainly depends on the barista's control over the brewing process.

For example, baristas of Qianjie Coffee need to systematically understand coffee knowledge from scratch before producing coffee. Only with enough professional coffee literacy can they brew a delicious cup of hand-brewed coffee for every guest who comes to Qianjie. However, what Qianjie wants to share with you is not hand brewing, but a little knowledge about making espresso.

It's like making a cup of delicious espresso such as latte and Cabo in front of the street, which requires a process of making foam. Coffee foam is a meticulous work, can not be careless, otherwise sent out of the bubble is too thick or too fine can not successfully make a cup of delicious espresso. Qianjie will explain to you the process of making latte coffee.

How to make milk foam?

In general, the temperature of foamed milk is also fastidious, it is best to take out the cold refrigerated full-fat fresh milk just now, so that the milk can produce delicate and dense milk bubbles. And the temperature of milk can not be too high, the ideal temperature of milk is between 55 and 65 ℃, too high temperature will destroy the protein of milk; if the temperature is too low, the sweetness of milk is low, the taste of latte will not be too good.

The first step is the best milk capacity. Dispelling milk requires a reasonable dispelling capacity. Qianjie recommends using 40-60% of the total capacity of the milk tank. Too little milk and too much milk test the skills. Of course, in addition to this factor, it also depends on the amount of milk you actually use in a cup of coffee to avoid excessive waste. In the past, the capacity of the milk tank used in the street was 550ML, and the amount of milk injected was 250ML (just at the bottom of the nozzle).

The second step is to dismiss the position. Before preparing for dismissal, turn on the steam bar switch to release condensed water vapor (turn off the switch after release). Then pull out the steam rod at an angle of 45 degrees, using the cylinder nozzle to stabilize the position of the steam rod, the steam vortex is counterclockwise, the position of the steam rod is on the right side of the cross in the center of the liquid level, and the steam rod is semi-buried.

The third step is to dismiss the stage. Turn on the steam switch and you will hear a "squeak-squeak" sound, which is the killing stage, and the coffee foam will spend different time depending on the thickness of the foam required (the longer the time spent, the thicker the foam). Usually beat 50% of the milk to 60% of the amount (latte foam thickness) to pass the time in about 3 seconds. The direction in which the milk turns uniformly forms a whirlpool.

The fourth step is the soothing stage. At this point, the steam hole needs to be fully buried, only heated, not sent away. Do not bury the steam hole at the bottom, it is recommended to be in the milk foam layer, which is beneficial to make the rough foam delicate. When will it stop? It depends on your milk temperature, which is generally controlled between 55 and 65 ℃. Too high temperature can denature proteins (generally speaking, thermal denaturation of proteins in food occurs at about 60 ℃).

Maybe when we first started to foam, the temperature was not easy to control. Qianjie suggested that we could use one hand to hold the milk tank to send off, and the other hand to judge the temperature by touching the surface of the milk tank. When the slightly hot temperature on the surface of the milk tank, you can stop it. When the surface of the milk bubble is not coarse and has a certain fluidity, the thickness of the milk bubble is in line with the thickness of the corresponding coffee, generally the thickness of the latte is moderate and the surface is shiny, so that the milk bubble can be considered qualified.

If everyone sends out the surface of the milk foam is coarse foam, this means that everyone's milk foam did not succeed, and the reason for the failure may be that everyone did not form a good whirlpool to eliminate the coarse foam, or the steam stick was too shallow at the beginning, resulting in too many rough foam. After hitting the foam, you can gently knock on it in order to break the remaining coarse foam on the surface of the foam. Make the surface look smoother and more delicate.

Qianjie Coffee is recommended to reach into the steam hole about 0.5-1cm as the benchmark, if the coffee machine steam is too strong, the formation of the whirlpool or turbulence, then you can slightly put the steam stick into a deeper position; if the coffee machine steam is not strong enough, then you can put the steam stick in a shallow position so that the milk can form a small whirlpool as soon as possible without rotating too violently or causing turbulence.

After you have learned the basic method of milking, Qianjie suggests that you can practice more often to make a delicious cup of espresso. Next, Qianjie continues to explain to you the process of making lattes.

Now the Italian coffee drinks on the front street are made with sunflowers. This blend uses red cherry coffee from Honduras, Shirley and Esseyega Chefe. Through the continuous blending of baristas on the front street, a more perfect proportion is obtained at 7:3. The espresso is made with obvious acidity, berry aroma and wine aroma, and a pleasant finish. This espresso bean is currently on sale in Qianjie Coffee. At first, it was not used in Qianjie Coffee, but Colombian Brazilian Coffee beans, but the extracted Italian concentrated drink is not very recognizable. Therefore, Qianjie carried out many experimental adjustments, and finally determined this sunflower sunflower matching.

Qianjie latte proportion recommendation

Qianjie recommends that the ratio of brown milk to latte coffee is 1 260ml 6.5pm 40ml espresso: hot milk. Combine milk and espresso in a circle to get a hot latte. When fresh milk is heated, the sweet molecules of lactose are better released. When mixed with espresso, the whole latte has its own sweet taste of milk and does not steal the limelight of espresso. On the contrary, it can better reflect the flavor of espresso against the background of milk. The hot latte in Qianjie is characterized by the aroma of whisky, the milkshake sweetness of lactose and the acidity of coffee, and the finish of hazelnut.

If you want to know more about the production of espresso, you can follow the Qianjie official account or come to the Qianjie coffee shop to exchange relevant knowledge.

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