What kind of milk is easier to foam with? Which brand of milk is the best to drink when playing with foam? The correct method and skill of milking

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Lattes contain espresso and milk, which accounts for the majority of a cup of latte (the ratio of lattes to milk in front street coffee is 1:6). Therefore, the quality of milk also greatly affects the taste of a cup of latte, of course, when making latte, it is easier to choose the right milk to make a cup of latte. Let's share how to choose the milk to make latte in front street coffee.

How to choose milk? The choice of milk is the choice of milk fat. Now there are three kinds of milk on the market: one is fat-free milk with a fat content of less than 0.5%, the other is low-fat milk with a fat content of 0.5% Mel 1.5%, and the other is full-fat milk with a fat content of more than 3%. Usually the milk used for flower drawing is whole milk with a fat content of about 3%, because the less fat the milk, the harder the foam, and what we want is smooth foam. Therefore, in the face of whole milk and skim milk, it is recommended to use whole milk with more fat content to make lattes. The disinfection method of milk is divided into high temperature sterilization and pasteurization, the former is the use of ultra-high temperature for a short time to kill bacteria, but also destroyed a lot of business substances, although the shelf life is relatively long (180-360 days), but its taste is not good, can be preserved at room temperature. The latter is sterilized continuously with 80 ℃ of heat, which can preserve most of the nutrients and has a good flavor, but it needs to be stored at low temperature, and the shelf life is generally about 12 days.

Generally, we call high-temperature sterilized milk as normal-temperature milk (pure milk) and pasteurized low-temperature milk (fresh milk). Qianjie recommends using low-temperature milk to make lattes. As for which brand to choose, it is recommended to use the local brand of fresh milk. How to get rid of milk foam? (1) pour about 225 grams of frozen (about 5 degrees Celsius) fresh milk into the flower jar (about 1 of the flower jar).

(2) Open the steam pipe and let the nozzle spray steam before putting it into the milk bubble pot, so that you can not only preheat the steam pipe, but also flush away the water gathered in the steam. then put the steam nozzle a little under the surface of the milk at an angle of 30 UV 40 degrees (the nozzle head is inserted into the milk at a depth of about 0.7 cm) or tilt the steel cup at an angle of 30 UV 40 degrees. The insertion position is at 1 stroke 4 to the left of the center (or right). The steam pipe is about a finger away from the inner wall of the milk cup. The purpose of doing this is to form a vortex. If the steam pipe is too deep under the surface of the milk, there will be no whirlpool in the milk cup, and the milk will only be heated without beautiful bubbles.

(3) then turn on the steam engine switch (milk control key), but do not turn it too big, otherwise the milk will boil before the milk foam is formed, and there will be no more foam. Also can not be too small, lack of steam will not be able to produce foam. Usually the button is opened halfway, and then the control button is turned on to maximum after the milk convection. At first, you will hear the sound of "squeak". When you feel warm (or when you think there is enough milk foam), the whirlpool appears obviously on the surface, and the amount of milk foam will rise. At the same time, the steel cup should be lowered (the insertion depth of the nozzle has been maintained at 0.7 cm). The purpose of this is to make the foam more compact. Until the foam rises to the full of nine minutes of the bubble pot or the temperature reaches 65 ℃. If you make a "squeak" sound, and it is particularly harsh, it means to dismiss the mistake. (4) when the cup is slightly hot, turn off the steam and remove the flower jar immediately. If you continue to hit it, it will make the foam too hard. When the hard cream is poured into the coffee, it does not mix with the coffee, but accumulates on top of the coffee like fluffy, beaten whipped cream. If it had been played a little longer, it would have been layered, with 90% flowing milk and a thick hard milk lid floating on it. When poured into the coffee, the milk will flow out of the flower cup first, when overheated, it will also cause the milk foam to disappear. The foam should not be placed for too long after being beaten, otherwise it will be stratified. The temperature of foaming is about 65%, and the time of foaming is 8murmur15 seconds.

The texture of milk foam: neither rough foam nor soft, light foam. The ideal milk foam should be dense in texture, poured out like yogurt, thick and smooth as a whole, and feel moderately heavy. (5) after hitting the foam, clean the machine. Turn on the steam, pull out the steam pipe and spray out the residual milk. Otherwise, the drying up of milk will block the mouth of the tube and breed bacteria. Wipe the milk stains on the steam head and finally put the steam head back in place.

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