Steam Milk steaming milk foam skills foam milk, steam milk is how to make it?

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Coffee knowledge-how to use machine steam pipe to make milk foam

Before Latte Art flower drawing, it is very important that the milk foam with dense and good fluidity must be steamed first.

Share with you what I know about steamed milk so far.

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Steam Milk is a technique for heating fresh milk and mixing air evenly.

What you need to pay attention to is probably

one。 At what temperature would you like to steam the milk?

two。 The timing of air mixing

three。 How to make the foam blend carefully and evenly in the whole steel cup

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Let's first understand the concept of milk foam formation.

Milk bubbles are formed because proteins in fresh milk are heated to produce fine film molecules that cover the liquid surface air as steamed milk rotates and mix lipids to attach to the liquid.

So when we put the steamed milk tube on the surface of the fresh milk, the surface air will heat the protein by steam, and the mucous membrane will be wrapped in the fresh milk.

If we bury the steamed milk tube a little bit, the steam will not mix into the surface air, but it will continue to heat the fresh milk and evenly mix the heavier milk and the lighter milk foam.

At the same time, the milk foam will be more detailed by rotating and rolling, and the milk foam that is too big will burst.

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After understanding the concept of basic milk foam formation

one。 At what temperature would you like to steam the milk?

The recommended temperature for steamed milk is about 60-65 degrees, because the protein in fresh milk begins to deteriorate when it exceeds 60 degrees, and its stability becomes worse.

Too high temperature may disintegrate the foam tissue and get a cup of hot milk again.

Although lactose will dissolve in fresh milk and increase the sweetness of fresh milk as the temperature increases, a temperature of 60-65 degrees is actually enough to get a cup of sweet fresh milk.

two。 The timing of air mixing

As mentioned earlier, milk bubbles can be made more compact and detailed by rotating and tumbling, and milk bubbles that are too thick will burst.

Therefore, it is recommended to hit the required amount of foaming at the very beginning, that is, to mix enough air into the milk at the very beginning.

Next time, bury the steam pipe a little deeper and beat the foam.

On the other hand, the foaming ability of fresh milk is better when the temperature is lower.

three。 How to make the foam blend carefully and evenly in the whole steel cup

To make the foam fine, you need enough time to rotate and tumble, so it is important to enter the required air in the first place and keep enough time to soak the foam.

Next, we should notice that we should evenly mix fresh milk and milk foam with different specific gravity.

There are ways to tumble and rotate.

In practice, I will use both methods, but I will make decisions according to the amount of fresh milk.

Using the 350cc capacity steel cup, I will use the way of rotation to insert the steam pipe into the 45-degree angle of the liquid level to form a uniform mixing of the whole cup of milk foam up and down.

If it is a steel cup with more than 600cc capacity, in addition to rotating, I will also flip the foam by means of the vertical angle of the steam pipe.

To avoid that the fresh milk at the bottom is not evenly mixed with the foam.

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