How do you make coffee? It is important to choose the right milk and to make the perfect foam

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Why is the integration of coffee flowers very important? Tasty is the last word!

What kind of milk do you choose?

Choose whole milk. The higher the protein / milk fat content (marked on the milk box), the more likely it is to foam, and the more dense the foam is, the generally recommended value is above 3.5.

> choose milk at 0 to-4 degrees. Refrigerated milk lengthens the foaming time and foams evenly.

Heated milk can beat the foam, but not the foam. The taste of the product is not good. If you need to get rid of it, you can add some ice or add half of the cold milk.

Use a thermometer to record the temperature of milk more accurately. The general commercial production temperature is between 65 °C and 76 °C, and the best state of foam is about 50 °C to 60 °C. it is not an absolute value, so you can try it yourself.

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The early days of getting rid of milk foam

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Pour a certain amount of milk into the milk tank. A good barista first learns to save milk and judge capacity.

> spray air (discharge) steam rod for 2-3 seconds. (spraying water vapor in the air will affect the foam.) wipe clean the water vapor (the water droplets will affect the taste of the foam).

If you hold the milk jar in your hand, feel the temperature change of the milk all the time to prevent it from being made without a thermometer.

Generally feel hot, hands touch the milk jar for less than 3 seconds, the temperature will be above 50 degrees (it should be noted that everyone's palm bearing capacity is different, so it is necessary to use a thermometer to correct the temperature of the palm in advance).

Soak the head of the steam stick in 2/3 places in the milk.

Turn on the steam bar switch (coffee maker).

The milk tank does not need to be pulled down, and the position of the steam bar remains the same.

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In the middle of the froth.

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> the steam bar has a 45-degree angle with the milk pot / milk steel / stretch steel. (this angle is easy to make the milk rotate to make the foam blend with the milk better, not necessarily, as long as you find the rotation angle of the milk. )

Start slowly, be sure to slowly pull down the milk steel, waiting for a bared sound.

If you need thicker milk foam, you can take a few more strokes, and about 3 times of latte milk foam.

(provided that the pressure of the steam rod is moderate and too strong can reduce the number of times.)

The steam head can not leave the milk surface, otherwise there will be a loud sound, at this time the foam will appear a lot of bubbles, directly affecting the taste. When the milk is not fully heated, it can be saved by a large rotation of the milk.

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The late stage of getting rid of milk foam

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> as the milk heats up, the more difficult it is to get rid of the foam. It is necessary to control the foaming in the first 15 seconds (not the absolute value, depending on the beverage demand, it may take longer or shorter).

After 15 seconds, the foam begins to merge with the milk, that is, the milk must be rotated. At this time, the volume of the milk will become larger, flooding the steam head.

Just keep spinning and stop showing milk, and you can stop when you reach the desired temperature.

It is best to use up all the milk after making the drink.

After talking so much, it is necessary to know the principle of milk.

six hundred and forty

Send the milk to use steam to beat the milk, so that the liquid milk into the air. Many fine foams are formed by the surface tension of milk protein. Let the volume of liquid milk expand into foam-like milk foam. In the process of foaming, lactose dissolves in milk because of the increase in temperature. And use the role of foaming to make lactose mixed in the milk foam, while the role of milk fat is to make these small foams form a stable state. These milk bubbles will burst in the mouth when drinking, so that the taste and aromatic substances have a better magnifying effect, so that the milk has a sweet and thick taste and taste. And in the fusion with coffee, the strong adhesion between molecules will make the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted respectively, and completely integrated together to achieve the role of complementary imagination.

Produce a delicate milk foam

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Judge whether your foam is delicate and soft:

Smooth surface

There are no coarse bubbles on the surface, not even bubbles.

Strong liquidity

The entrance is smooth and tender.

Finally, present it to your customer with a smile.

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