Coffee flower drawing skills, learn about 6 factors that affect milk foaming, flower drawing skills and tips to share

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee pull Video _ Coffee draw training _ Coffee draw tutorial

(1) Milk temperature

Milk temperature is a very important factor in dispelling milk. Every 2 degrees Celsius increase in milk storage temperature, the shelf life of milk will be reduced by half, and the higher the temperature, the more milk fat will decompose and the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes, the lower the degree of foaming. When milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius.

(2) Milk fat

We can know from the following data that generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less, so, if all use full-fat milk with high milk fat, the milk foam tissue is not necessarily the best state, adapt to the addition of some foamed ice milk, the milk bubble tissue and the amount of milk bubbles, will be more and dense taste.

Effect of Milk Fat on foaming

Fat content: fat-free milk < 0.5%

Characteristics of milk foam: the proportion of milk foam is the most, the texture is rough and the taste is light.

Blistering size: large

Fat content: 0.5-1.5% of low-fat milk

Characteristics of milk foam: medium proportion, smooth texture and heavy taste

Blister size: medium

Fat content: full-fat milk > 3%

Characteristics of milk foam: low proportion, dense texture and thick taste

Blister size: small

(3) the form of steam pipe

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.

(4) the amount of steam

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

(5) Steam dryness

The higher the dryness of the steam, the less the water content, and the milk bubbles will be denser and less moisture, so the drier the steam, the better.

(6) the size and shape of the drawn steel cup

The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the bigger the steel cup. Generally speaking, when brewing cappuccino, you use a steel cup with 600CC capacity, while for latte coffee, you use a steel cup with 1000CC capacity. Use the correct steel cup capacity to make a well-organized milk bubble. Because it is the way to make coffee flowers, so the shape of the steel cup is mainly a sharp mouth, while different sharp mouth shape steel cup, need to rely on their own more to practice.

Secondly, do you know why you use foamed milk?

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. And in the fusion with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted, and completely integrated together to complement each other.

Finally, we will show you how to make dense and meticulous milk bubbles.

When we make good milk foam tissue, there are many different ways, but they all include two stages: the first stage is to get rid of, that is, to put in steam to make the volume of milk foaming, and the second stage is to make foamy milk, which is to pour the foamed milk into the air by means of eddies, and break the larger bubbles and decompose them into small foams. And let the milk molecules have the role of bonding, so that the foam tissue becomes more dense.

There are many ways of foaming milk on the market, but it can be roughly divided into two categories: one is the combination of milk and milk foam, and the other is to separate the stages of milk foam and milk foam. that is, first beat the milk and then beat the milk foam. The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the silk degree of the milk bubble will be thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. In the second way, the texture of milk foam is higher than that of milk foam, which can produce Q soft and elastic milk foam, but it is easier to make the pattern of pull flowers, but it will be more difficult to make the pattern of pull flowers, but the taste of brewed coffee will be more dense.

Foam is the key [reference video]

Next, we will explain these two ways in more detail:

Get rid of it before you have sex.

(1) place the steam pipe at the center of the steel cup at a depth of about 1 cm at the upper right 45 degrees near the edge of the steel cup.

(2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand.

(3) when the foam expands to eight minutes full, move the steam pipe obliquely to the right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.

(4) Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.

Make love at the same time

(1) place the steam pipe at the center of the steel cup, 45 degrees to the right and at the edge of the steel cup, at a depth of about 1 cm.

(2) turn on the steam pipe, the steel cup moves down slowly, and the milk rotates in a swirling manner.

(3) Control the angle and moving speed of the steel cup to keep the milk turning in a vortex, and let the volume expand to nine minutes full.

(4) stop moving the steel cup to deepen the depth of the steam pipe and control the milk bubble to beat to the desired temperature.

Finally, enjoy the coffee--

Focus on the discussion: is the coffee flower really that important?