How to make milk foam? What is the appropriate temperature for the milk? Taste and flavor characteristics of cappuccino

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When we are in a coffee shop, we all like to order a strong latte or cappuccino, and if you find it carefully, you will find that cappuccino has thicker bubbles than lattes. Qianjie Coffee has been introduced about the production of latte coffee, this article will talk to you about the production of cappuccino.

For example, Qianjie Coffee uses a steam engine to make milk bubbles. Generally speaking, if the milk is warmed and foamed by a machine called a steam engine, it is called milking foam.

Then the high-quality coffee, combined with milk, can make people feel "the sweetness of the coffee itself". On the other hand, cappuccino is not sweetened by milk, but a drink that makes people feel more "the sweetness of coffee itself" through milk. In order to bring out this sweetness and delicacy, we must pay attention to the following four points.

1. The temperature of milk

If you want milk foam to be fine and dense, it is best to use refrigerated milk! Like front street coffee, milk is refrigerated in the refrigerator and put in the refrigerator when it is not in use. The temperature of milk is "the temperature that is easy to drink in terms of a drink", based on a moderately heated and enjoyable drink.

When drinking cappuccino with overheated milk, you will feel the separation of "milk foam" and "liquid" when drinking. At first I drank the foam, then suddenly I got the feeling of liquid.

Although the temperature of the steamed liquid will rise, milk bubbles, that is, bubbles = bubbles, will still be bubbles no matter how heated, that is, the temperature of milk bubbles / air will not rise. So when you start drinking, the foam is not that hot, but when you drink the deep liquid, you will suddenly feel hot, which is the reason for the sense of separation.

Problems can also occur when the temperature is too high. Is that the bitterness of the coffee will become stronger. When the temperature is too high, it will become difficult to feel the delicate sweetness and touch of coffee, and instead, the bitterness of coffee, which is most easily understood, will become easy to detect. Of course, there is also a risk of scalding the tongue when the temperature is too high.

Cappuccino is best drunk when it is ready, so drinking immediately is the most recommended time to drink. At this time, the milk foam is quite slender, and after it has been placed for a long time, the liquid and milk foam will gradually separate, so the unique taste and texture will become untasty. This is why Qianjie coffee is not intended to be served to guests at high temperatures.

Cappuccino's "drinking time" is to let guests feel the integration of liquid and milk foam at a temperature that guests can drink immediately, as well as the delicate sweetness of coffee, which is one of the ingredients. This temperature is not confirmed by a thermometer, but by the sense of hearing and so on. Feel the temperature in the palm of your hand and listen to the sound of steam during bubbling. When the temperature is high, the sound will also become louder.

The heat felt in the palm of the hand, the sound of steam, the length of steaming time. What will the cappuccino taste like when manipulating these factors? Baristas on the front street have to confirm every time they train, do these operations repeatedly, and use their palms to feel the temperature when foaming. The temperature can also be predicted by the sound of steam. You can find out the optimum temperature for milk, while Qianjie Coffee believes that the ideal temperature for milk is between 55 and 65 ℃.

2. The density of milk foam.

Meticulous milk foam is an important element to give cappuccino a wonderful taste and touch, and it is also indispensable for lattes to create a beautiful appearance.

So, what can be done to make a high degree of milk foam? Qianjie Coffee suggests that you can pay attention to these two points, "a little bit of air into the milk" and "full use of steam from the nozzle".

Qianjie Coffee will use visual inspection to confirm the fineness of the foam when making milk foam. After making the cappuccino, you can see it more clearly in color, the more meticulous it is, the better the touch is, and the cappuccino will look pretty when it is finished.

If the bubbles on the surface of the milk are uneven, it may be that the injected steam turns into bubbles to leave the surface of the milk, that is, the steam from the nozzle is not fully used. Because the heat and air of the steam will leave, it will take more time to bubble. Because the steam from the nozzle contains water, the more time it takes, the more water the milk will become. Because it is a product to be provided to guests, in addition to finishing it as soon as possible, it will damage the taste of the coffee if it becomes like water.

So when dispelling the foam, the air needs to be pumped in slowly, and almost all the air and heat of the nozzle will be used, so it is obvious that there are no bubbles on the surface of the foam. Because all the incoming air is used and the time is as short as possible, milk will not become like water.

"Milk foam is not done in one breath, but is made bit by bit. However, the surface will not be uneven, the heat will not dissipate, the work will be efficient and the time can be shortened. "keep this in mind when you pass the foam, and practice with your eyes while confirming the state of the foam when you steam."

Do not bubble on the surface when steaming milk. Although it is possible to inject bubbles in one breath, the bubbles will get thicker, the heat will dissipate with the popping bubbles, and the time spent will increase.

3. The amount of milk foam

Moderate foam is very important for cappuccino. More than a certain amount of beautiful milk foam, give the taste and soft touch when drinking, when the milk foam is very thin, after pouring the liquid and bubble will be quickly separated, drink into the mouth will feel. In this way, it is impossible to feel the delicious characteristics of cappuccino, "the integration of foam and liquid", so Qianjie coffee will make the cappuccino a little thicker than the latte.

Cappuccino is made of milk foam, milk and espresso. Less foam means more liquid milk, which means an increase in the proportion of milk relative to espresso. When a large amount of milk is added, the espresso becomes thinner, making it harder to feel the taste of the coffee itself.

For "to enjoy the silky touch", or "to maintain the proper concentration of milk and espresso", an appropriate amount of milk foam is necessary.

4. The texture of milk

The English word "texture" is texture, which refers to the feeling of touch, visual / tactile surface, appearance, texture, etc. The touch / texture of coffee or espresso is called "taste", while the touch / texture of milk is expressed as "texture".

There are two key points about the texture of milk. First, make fine-grained milk foam. The silky touch and texture come from fine-grained milk bubbles. Second, improve the efficiency of the rapid production of milk foam. Generally speaking, Qianjie Coffee will make fine-grained foam in a short time, which is very important for the texture of milk.

The operation of pulling out a cappuccino that is well balanced with the taste of coffee and pouring milk into it is one of the most important factors in the flavor composition of cappuccino. There are two key points.

Stir and inject. Qianjie Coffee recommends that when you pour milk into espresso, you should try to "mix evenly with espresso". In addition, while stirring, "milk foam", "liquid milk" and "espresso" will be fully mixed to avoid the deviation of taste.

In addition, although the beautiful flower is not equal to the high-quality cappuccino, it is also one of the very important factors. In addition to paying attention to comparison or flower drawing, be careful not to inject milk or pay attention to the beauty of the surface to make cappuccinos.

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