Experience of foam-making skills of steam coffee machine

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The skill of how to milk delicate spaghetti coffee

Recently, the technology of playing foam is a little more stable. Although it is still 2266, I feel that as long as the foam is played well, the probability of success (or can be seen) will be relatively high, so playing foam is definitely the first step to learn it well. I will record my recent learning experience for your reference. My model is Silvia 2007 version unchanged, and the sprinkler is in the form of a single hole. If the model is different, some steps may not follow suit:

1. Please make sure that your machine warms up according to the recommendations in the manual before frothing. If you want to foam as soon as you turn it on, the steam may be intermittent and not strong enough.

2. Silvia is a single boiler, and the capacity of the boiler is only 300ml. According to the manual, please do not turn on the steam for more than 4 Murray for 5 minutes, otherwise the water of the boiler may be used up to cause empty burning. in fact, the steam is only enough for one and a half minutes, so the amount of milk steamed at one time had better not exceed 300ml.

3. Silvia: when you press the steam button, the boiler will no longer be filled with water, so every time you turn off the steam key after hitting the foam, it is best to turn on the boiling key to force water replenishment (be careful not to be scalded), and release the overheated moisture and excess steam in the boiler. You can also rinse the boiling head, please be sure to form a good habit.

4. The manual suggests that you press the steam button for a few seconds and then turn on the steam knob to release the condensed water, then turn it off and continue to heat it until the steam is strong enough (about 30 seconds). My experience is that it is OK to wait for the heating lamp to go out, but it seems that the latter part of the steam will be more stable at the beginning, so my practice is consistent with the recommendations of the manual, but I will wait until the heating light goes out (about 3 minutes).

5. It is strongly recommended that you boil espresso before making milk, unless your beans are stale beans like Starbucks, crema will not dissipate too quickly under correct cooking conditions, and please directly use the cup to pick up the freshly cooked espresso. If you connect it in an ounce cup and then pour it into the cup, the crema will stick to the ounce cup and the color of the crema will be lighter. Yes, it is less obvious and the aroma of coffee will be lighter.

6. The most important choice to pull flower cup is handy, the general 300ml flower cup grip is too short for boys to grasp, I suggest beginners can try it with 500 or 600ml, just start to learn to play a single cup (about 150--180cc fresh milk).

7. No matter whether the condensed water in the pipe is discharged at the initial stage of heating, the excess water should be discharged before the heating lamp is turned off and the foam is made, and the intensity of the steam should be observed by the way, but please do not exhaust excessively. The steam itself will naturally condense into water when the temperature drops. The steam that looks a little wet in the front section is actually the strongest part that can promote the rotation of milk. When the steam is deflated, it looks like & # 39 By the time I did it, I was running out of strength.

8. The steam intensity control had better turn to the maximum degree that you can control, do not let the milk spray out, while playing the foam while adjusting the steam intensity is easy to make the steam unstable in the back section, resulting in a big bubble in the later stage, so practice turning to the positioning once (the above is only applicable to Silvia).

9. Before hitting the foam, put the steam pipe into the center of the liquid surface, and the milk should not exceed 1/2 of the pull cup, then turn on the steam knob. The next point is to move the cup until you find a position where the milk can rotate and then it won't make a big bubble. I think it must be very difficult for most people to understand what it means to rotate the milk at the beginning. So often fail because the steam strength is not enough to fully integrate the milk foam, it is recommended to start with a larger flower cup with less milk, and then turn the steam a little stronger, the flower cup should be moved a few times.

10. The next step is to move the height of the steam hole in the milk. Foreigners call it surfing (surfing). The position is probably a little below the liquid level. If it is too high, it will make a big bubble, and if it is too low, the milk will not be able to turn. I can't tell you the exact location. I have to try a few more times to experience it. In addition, if you want to thicken the foam, please pour the air into the milk before the temperature rises. Otherwise, the foam will be hard to beat when the temperature rises, and I end up when the temperature feels hot.

11. Generally speaking, after hitting the foam, there are usually some larger bubbles floating on the liquid surface, as long as the cup is put on the table and picked up in a circle and tapped on the table a few times. The finished foam looks smooth and reflective (as shown below). If there are bubbles that can be seen with the naked eye, it may not be enough or the temperature is too high to cause foam layering.

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