Why is the milk bubbling latte coffee? how to make latte coffee and how to mix it with flowers?

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A how-to guide to getting the best frothing milk, why does milk foam?

Qianjie Coffee can be said that cooking milk is the basic and core skill of every barista. Whether it can cook perfect milk is one of the factors to judge whether the barista is qualified. For example, latte foam thin, drink smooth and delicate. Therefore, when cooking latte milk can not be too thick, cooked milk, the surface is shiny, no obvious coarse bubbles, fine bubbles, the overall delicate and beautiful.

The basic principle of milk foaming is to use steam to flush milk, so that liquid milk into the air, the use of milk protein surface tension, the formation of many small bubbles, so that liquid milk volume expansion, become foamy milk bubbles.

During the foaming process, lactose dissolves in milk due to the increase in temperature, and uses the foaming effect to seal lactose in milk. The function of milk fat is to make these fine bubbles form a stable state, so that when these milk bubbles are drunk, the fine bubbles will burst in the mouth, so that the taste and aromatic substances have a better distribution amplification effect, so that milk produces a sweet and thick taste and taste. Moreover, when fused with coffee, the bonding force between molecules will be stronger, so that coffee and milk are fully combined, so that the characteristics of coffee and milk can be highlighted separately, and completely fused together to achieve complementary effects.

Front Street Coffee This is to answer some of the questions we usually encounter when making milk bubbles!

Why didn't the foam fuse?

The milk bubbles immediately fused with the coffee as soon as they were poured into the concentrate. Don't mention the picture. There wasn't even a grain. They floated away directly. Or there was nothing at the time of fusion in front. When it came to pulling flowers, the milk bubbles became lumps and floated directly on top...

Front Street Coffee first to explain to you the first situation: this is because the amount of foam is small, the milk foam is thin, mainly hot milk, and talk about how to shape oh. So encounter this kind of situation small partner please be bold a bit, send a bit more bubble!

Then why did the milk bubble float on top of the flower when the fusion was fine?

This is mainly because milk and milk foam fusion is relatively poor, so milk foam stratification, the final milk foam floating on the coffee. This time can only be adjusted in the milk foam foam stage!

What does the degree of fusion between foam and milk depend on? The degree of fusion depends mainly on the following two points:

1, the size of the steam rod pressure. (The pressure of the steam rod causes the milk foam to form different degrees of tumbling during the process. The higher the pressure, the higher the degree of fusion.)

2, the delicate degree of milk foam. (The finer the milk foam, the less air contained in a single milk foam, the higher the density and the lower the buoyancy; the coarser the milk foam, the more air contained in a single milk foam, the lower the density and the higher the buoyancy.) If the milk foam is rough, the milk foam will float on the surface of the milk quickly and the fusion degree is low; if the milk foam is fine, the milk foam will float on the surface of the milk slowly and the fusion degree is high.)

Why do you require milk foam to have a high degree of fusion?

The higher the fusion degree of milk foam and milk, the clearer and finer the flower pattern lines will be; conversely, the more blurred and rough the flower pattern lines will be.

How to judge the fusion degree of milk foam?

Front Street Coffee teaches you how to judge the fusion of milk foam! Pour the melted milk foam into a glass and let it sit. Observe the time for layering. The length of layering time indicates the degree of fusion of milk foam!

Within 30 seconds, it is poor; within 30-60 seconds, it is medium; after 60 seconds, it is excellent.

There is, but do not send a good milk foam placed on the side and so on and then use, so it will be layered!

Some people may ask, why do you ask for the temperature of milk?

Generally, the front street coffee will heat the milk to about 60 degrees, but it cannot exceed 70 degrees, otherwise the protein structure in the milk will be destroyed.

Front Street Coffee experimented with milk at different temperatures:

90℃ situation is: in more than 70℃ or so when the milk foam even if not deliberately foaming, foam will expand rapidly, the temperature is high constantly tumbling, almost 90℃ when the small series of milk has spilled milk tank (as shown in the above picture), stop at 94℃. 1 minute 30 seconds or so has appeared obvious signs of defoaming.

60℃ situation is: this is our more commonly used temperature, according to the conventional operation to send milk foam, feel hot stop, temperature at 63℃. 10 minutes 50 seconds or so obvious signs of defoaming.

The case of 30℃ is: foaming according to the conventional method, the feel temperature is warm, and the stop temperature is 33℃. 4 minutes and 20 seconds or so, obvious defoaming marks appear.

The situation of 12℃ is: this is milk directly from the refrigerator, using a manual whisk, the temperature poured into the whisk is 8℃, and the temperature after whisk is 12℃. 5 minutes and 15 seconds or so, obvious defoaming marks appear.

The milk foam in the range of 50~70℃, whether in pure milk or after adding coffee, has the best state durability, for two reasons: first, there is sufficient mixing time between milk foam and milk liquid after milk foam is sent; second, during the period when milk begins to denature but does not reach irreversible denaturation, the stability is higher.

When the milk foam is sent to about 80~90℃, the milk will undergo irreversible denaturation. There are two kinds of proteins in milk: whey protein and casein; whey protein begins to denature above 60℃. So when we send it to about 90℃, the protein elasticity is not enough, so the foam will disappear faster.

When the milk foam is sent to about 30~40℃, the reason why the foam disappears faster is caused by insufficient mixing time between the milk foam and the milk liquid after foaming.

The reason why frozen milk foam is quickly defoamed is that we use manual disinfector, the degree of mixing and steam rod high-speed mixing fusion can not be compared, the degree of fusion is not high, plus from low temperature to room temperature this period of time for milk foam is a heating process, by external heat compression, internal gas heated expansion, so milk bubble explosion is more obvious.

How can the front street coffee make more and more fine milk bubbles?

About how to make a good milk foam, here to provide a fool milk foam method, is to pour half of the milk into the steel cup, so that the steam pipe and milk perpendicular to the center or steel cup edge, and then let the steam head just contact the milk surface, and then open the steam to 1/2, do not move the steel cup, when the milk reaches 50 degrees slowly closed, at 60 degrees just closed, the final temperature will reach 66 degrees, so you can make a cup of good milk foam.

What kind of Italian machine should I use for frothing milk?

General machine three, four, five holes steam head are there, as long as a little familiar with are to play a good milk bubble to. However, the amount of steam produced by the machine, the humidity of the steam produced, and the size of the pores still have an impact on the milking.

Why practice frothing with water?

One is that water is transparent, which allows you to see more clearly how vortices form.

The second is to be able to better grasp the number of holes is not a milk bubble play! Third, beginners should remember that when you fail to make the milk foam thin, you should use a thermometer. If the temperature cannot be better mastered, then the coffee you make is unstable. You may have one or two milk bubbles in ten times, but that is not stable quality.

The difference between steam whipping and manual whipping

First of all, hand-made milk foam is nothing compared to machine steam. The fineness of steam makes the milk foam very delicate and smooth. The radiation surface of steam is wide, and the milk foam will be more uniform and mixed well. The hand is mainly squeezed through the small holes of the filter screen, and the milk foam is thicker.

How does Front Street Coffee make foam?

Method 1: Make handmade milk foam from milk foam pot

1. Pour milk into the frother pot, not more than 1/2 of the amount of milk frother pot, otherwise the milk will overflow because of expansion when making foam.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Attention! Cover and strainer should not be heated directly. (If making ice milk foam, cool the milk to below 5 degrees, of course, do not over-ice and let the milk freeze.)

3. Put the lid and filter cover on, quickly pump the filter to press the air into the milk, do not need to press the bottom when pumping, because it is to pump the air into the milk, so as long as the milk surface action can be; the number of times does not need too much, gently pumping about thirty times can be.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving behind a dense layer of hot (ice) foam.

Method 2: Use steam to foam milk

Do not put the steam pipe into the milk first, because there may be some condensed water in the steam pipe, so let go of some of the steam in the front section first, and discharge excess water by the way.

Insert the thermometer into the container, then insert the steam tube obliquely into the milk and turn on the steam switch.

Slowly position the steam nozzle a little above the surface of the milk, but never above the liquid level, or the milk will splash everywhere. A smooth hissing sound is heard when the position is correct, otherwise it is loud or almost silent.

When the milk foam is sufficient, you can bury the steam pipe a little deeper and let the steam continue to warm the milk. The steam pipe should be buried at an angle that allows the milk to rotate.

The vapor switch can be turned off when the diffusion reaches between 60 and 70 degrees.

Wipe the milk attached to the steam pipe with a wet cloth and release a steam at the same time to avoid difficulty in cleaning the milk after drying.

Tips for measuring temperature by hand:

1. The most suitable temperature for milk foam

When the milk is foamed on the coffee machine, the most suitable temperature is controlled in the range of 60--70 degrees, because:

1, milk temperature below 60 degrees, will make the temperature of coffee reduced a lot, affecting the taste;

Lactose in milk between 60 degrees and 70 degrees will be stimulated to make coffee more fragrant, sweeter and smoother.

3, higher than 70 degrees of milk, the nutrients will be destroyed, after all, milk will be more water, softness and sweetness will be worse.

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Second, the milk bubble hand temperature measurement skills

Now that we know that the optimum temperature for milk is between 60 and 70 degrees, how do we determine this temperature? Personal advice is that you need a thermometer, you can insert the thermometer directly into the frothing milk, so that the milk temperature will be clear at a glance. Of course, due to the accumulation of experience, you can finally get rid of the thermometer and directly measure the temperature of the milk foam by hand.

The techniques are as follows:

1. Hold the milk jar in your left hand, turn on the steam in your right hand, and start foaming milk foam;

2. After turning on the steam, stick your right hand to the wall of the milk tank and feel the temperature of the milk foam;

3, when your hand feels very hot, and can no longer stick, you can stop foaming milk, and then, insert the thermometer into the milk bubble, measure the temperature.

4, if the temperature does not reach 60 degrees--70 degrees this range, it is recommended that you can in the next bubble to hot, remove the palm, and start in the mind silently counting 1, 2, 3, 4... this is usually in seconds as a unit, overtime. For example, if you remove your hand from the milk jar and you add four seconds to the time, the temperature measured reaches 65 degrees, congratulations, you have found the pattern, and you can add four seconds to the time when you are hot. According to the above point 4 plus or minus time method can be easily measured by hand foam temperature skills. The above techniques are somewhat tricky. In fact, as long as the milk foam is made for a period of time, the law and feel can be found, and the temperature of the milk foam will be easier to control.

Five Mistakes in Making Milk Foam

For milk foam, there are several misunderstandings that we need to understand in order to facilitate our better understanding of milk foam.

The first error: use up and down shake pull flower cylinder, remove the surface coarse foam. This is a very good method, but many friends have a strong dependence on this method, their milk foam is not good, do not summarize why not play well, and use this means to make up. In the long run, there will be dependence, here I must say, if only this way to coarse foam, milk foam technology is no way to improve, also can not practice the advanced skills of pulling flowers.

The second mistake: spoon off the surface of the coarse foam. This method is the one I most reject. Although some players in the competition with some methods, but I think this is its foam technology is not up to standard, the surface of the rough foam is too much, shake also can not shake off, can only scoop. If you use similar techniques to treat foam, be sure to strengthen your steam control techniques in the foam.

The third mistake: after the milk foam is played, it is placed next to it for a while. This method is annoying, and it's a form of frothing that hasn't been introduced yet. This will aggravate the stratification of milk foam, the fusion of hot milk and milk foam will not be easy to complete, a little careless, it will become milk, foam is foam. The whole cup of coffee has no balance.

The fourth error: two pull flower vats will fall when in a very high position, the original purpose is to fuse, but to stimulate more rough bubbles.

The fifth mistake: milk foam is not good, blame steam. Xiao Bian believes that the steam pressure of the coffee machine (i.e. boiler pressure) is better to master the foaming pressure at 0.8BAR. This pressure is very long, and it is easy to understand the principle of milk foaming, but it takes about 13 seconds to make a cup of milk foam. Oh, there is no pressure fast. If the air pressure is 1.0 or 1.1 BAR, the way and method of frothing will change, but the principle is the same. (This point should be ruled out due to impure steam, resulting in the phenomenon of "vomiting", pull flower jar is also shaking badly, such as this phenomenon, please exhaust the steam, and then fully heat once to try.)

The most important thing in making complex patterns is the need for a tank of high-quality foam, and the temperature of the foam is a key factor affecting the quality of the foam.

Front Street Coffee to share with you how to make tulips pull flowers:

First of all, we still have to extract and concentrate. Front Street Coffee uses sunflower warm sun Italian-style beans for its own use.

espresso portion

Coffee Bean Information

Coffee Bean Name

Sunflower warm sun combination

Source of mixed beans

Honduras sherry barrel, yega red cherry plan sun treatment

cupping flavor

Vanilla, cream, fermented wine, citrus, chocolate

extraction parameters

coffee powder quantity

14.5 g

coffee volume

20 grams

extraction time

28 seconds

How to make tulips in front street

1: Fusion to a quarter full, one-third of the position selected point injection, pull the flower jar attached to the edge of the coffee cup.

2: Move slowly to the center position, pay attention to the slight swing left and right.

3: When embossing reflow, reduce the flow, speed up the swing, pay attention to the amplitude of the swing.

4: Raise the flower pot. This step is similar to that of leaves.

5: Inject again at one-third position, pay attention to the flow rate and the height of the pull cylinder, and then push forward, pay attention to the pattern change of the arrow position.

6: Push until the pattern is surrounded, raise the pull cylinder, close it carefully, and a small gap will appear.

7: Inject again, grasp the flow rate, pull the mouth of the flower cylinder on the coffee level, push forward, pay attention to the small gap of the previous push pattern.

8: When the "petal" is surrounded by the previous "petal", improve the flower pulling jar to close, or leave a small gap.

9: Inject again, slightly swing left and right, stay, form a small heart, pay attention to the gap change in the position of the black line.

10: Improve the pull cylinder and control the flow rate.

11: You can clearly see how the "petals" are formed, and you must pay attention to the flow when collecting.

Embossed tulips are not particularly difficult, but also better suitable for practice, watch a few videos more times, understand the formation and change of patterns, so that it is more helpful to pull flower practice. When practicing, pay attention to the amplitude of the swing, not too fast, do not worry about too little embossing, you can only push twice, when skilled, you can add some embossing, push a few times more, you can make the pattern more beautiful.

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