What about the layering of milk bubbles? What kind of coffee machine do you need to make milk foam? How to make milk foam?

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Milk foam is the use of steam to beat the external air into the milk, and then beat it up. Without this external air, the steam will only heat the milk, not make the milk foam! Some coffee lovers ask the question of non-dense foam of household semi-automatic coffee machine, and make a small analysis of this problem. The following will analyze the reasons for non-dense foam of semi-automatic coffee machine from four aspects:

Steam head Angle of semi-automatic Coffee Machine

Do not insert too deep or too shallow, if the hot milk is too shallow, it will spill out. Tilt the cylinder 15 degrees. The head of the steam nozzle happens to be 1 cm below the milk, and nearly half of the household steam sticks should be inserted into the milk.

2. Whether the water in the steam pipe is drained before milking

When the steam in the steam pipe of the semi-automatic coffee machine cools, it will become water residue and remain in the tube, so before each foaming milk, please discharge the steam until no water is ejected from the pipe. The milk foamed with water will produce large bubbles, and the milk tortured by the high temperature will scream loudly in the flower cup, making a rumbling noise and making a shrill sound.

[air intake]: turn on the steam to start air intake and observe the surface of the milk. if the milk rotates and does not hear the sound of nourishment, it means that the air has not been breathed, and then you need to lower the milk tank a little bit and expose the nozzle for air intake. When you hear the sound of nourishing air, stop lowering the milk tank and keep it in place. At this time to observe the state of milk movement, the normal situation should be to enter the air while the liquid rotates, forming a whirlpool. The air intake action of moving down the milk tank must be subtle and gradual, not too violently, and the sound should be stabilized and stopped when it is almost in the air intake state.

[inhale]: when the milk is breathed in, the larger bubbles on the surface will gradually disappear with the rotation movement. after no obvious atmospheric bubbles can be seen on the visual surface, the milk liquid has basically been beaten into dense milk bubbles in a small foam state. this basically completes the morphological transformation from liquid to milk bubbles. At this time, the left hand can lift the milk tank slightly and bury the nozzle under the surface of the milk. after that, the temperature of the rotation process will continue to rise. at this time, pay attention to the temperature felt through the surface of the milk tank. If it is estimated to reach about 55-60 degrees, it shows that the foam is basically in place and the steam stick can be turned off. But this inspiratory upward movement must be careful and subtle, and there must not be too much shaking, otherwise it will destroy the structure of the milk foam and lead to foam failure. The criterion of getting rid of foam is to see whether it is dense and delicate and has good fluidity. If the milk foam hit too much and light foam is also considered a failure.

For those of you who use the home coffee machine to play with flowers, if you can't make even and delicate milk foam all the time, please don't be depressed. If your steam stick is similar to the one in figure 1 with a shell without a nozzle, and you can observe a small hole in the steam bar shell (below), then your position of foam may need to be different from that of a normal nozzle-you don't need to insert the liquid surface, enter the air, or think about the wheezing noise, just bury the milk from beginning to end and stir up the vortex.

Third, foaming directly on the surface of milk will produce large bubbles.

When foaming milk with a semi-automatic coffee machine, if you do not insert half of the head of the steam pipe into the milk, the full power starts, but foams directly on the surface of the milk, which will instantly produce a large number of large bubbles, resulting in non-dense foaming of the milk. As for the foaming of milk, the barista said that practice makes perfect, and that a lot of practice can make a lot of foam. Never reheat the milk, or the second-heated protein will not work and the taste will get worse.

Fourth, milk reasons

The milk used in the cafe is whole milk, but the quality of milk and milk will be different, and the fat content will be different, so the foaming effect of different milk will be different. Some poor quality whole milk, the foaming effect will not be too good.

Our storefront uses Weiji fresh milk, you can also use Nestle full-fat pure milk or bright full-fat foamed milk.

Semi-automatic coffee machine to hit the layered milk foam how to solve:

1. Put the pull vat containing milk bubbles vertically and collide with the table, so that the big milk bubbles will burst into small ones. After the big milk bubbles are burst, shake the flower jar horizontally and let the foam rotate and collide, which will also eliminate some large milk bubbles. The dense milk bubbles are as smooth and shiny as the mirror.

2. Use a spoon to scrape off a large layer of milk foam above the foam, leaving the dense foam below.

3. Pour the flower jar containing milk foam into another flower jar.

Reference video:

By the way, introduce other household appliances to make milk foam.

Electric milk stick

The most important feature of the electric milk bar is that it is cheap, easy to carry and easy to operate. Pour the milk into the cup and use an electric batter to dispense the milk. When using, need to pay attention to the problem is, if you need milk foaming, please use 70 degrees hot milk or 2-4 degrees cold whole fat pure milk.

Manual milking machine

It seems that this device is also common in cafes, especially when making iced lattes or iced cabs in summer, most cafes also use manual milking machines to make milk foam. If you are proficient in it, you can also send out milk bubbles that support pull flowers. The way to use it is to pour in 1 stroke 3 milk, then twitch the lever up and down, and then adjust the number of twitches when using the appliance according to the degree of milk foaming, which is simple and easy to use. There are also friends who use the pressure pot to make milk foam, and the principle is similar.

Electric milk bubble pot

This kind of automatic foaming milk appliance has only become popular this year, and it is true that it has never been heard of before. However, it is quite easy to use, such as the following milk bubble pot can foam hot milk or cold milk. It has the function of automatic heating, and the milk foam sent is also quite dense, but unfortunately the milk foam sent is relatively thick. The method of use is simple, pour the milk into the pot, generally to the amount of 1 stroke 3, otherwise the milk foam will overflow. Then press the button of foaming hot milk or cold milk, or it can only be used to heat the milk without foaming.

1. Can the milk from the manual milking machine be used to pull flowers?

The answer is yes. Let's first look at the simple deconstruction of espresso. Espresso has two basic features, that is, the upper layer is a layer of coffee-like foam, and the bottom is black coffee liquid. This kind of coffee can be used to make lace coffee. So all we have to do is to fill the coffee cup with black coffee about 30ml, then use the beaten milk foam, pour in a little bit, and then stir it well with a spoon, and the white milk foam on the surface becomes a "coffee-colored foam", and it floats on top of the black coffee. Next, we can use milk foam to pull flowers, I have tried N times, ah, the effect is good. However, the coffee made with this kind of liquid is too light, and the flowers with strong layers have limitations, so we can only try it and do not promote it. Of course, it's good to practice your hands in this way from time to time.

two。 Why is the milk foam not fused?

As soon as the milk foam is poured into the concentrate, it is immediately mixed with the coffee, and it is impossible to float on it like the milk foam in the master pull flower video. I don't have enough foam and don't mix enough with milk, and I sometimes do the same.

3. How can I mix the milk well?

Is the milk and milk foam, how to mix it well, pull flowers, a pour is not all white? Temperature... Temperature is important. When you foam, put your empty hand on the flower cup to feel the temperature of the milk. it will be fine when you feel that your hand can no longer be placed on the flower jar-if you continue to foam, it will make the foam too hard. The hard foam looks stiff, and it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. So if you want to mix milk and foam well-temperature is the key. Do not put the foam for too long after playing, otherwise it will be stratified.

4. How to make more and meticulous milk foam?

On how to make a good milk bubble, here provides a stupid milk bubble method, that is, pour half of the milk into the steel cup, let the steam pipe and the milk perpendicular to the center or the edge of the steel cup, then let the steam head just touch the surface of the milk, then turn on the steam to 1pm 2, do not move the steel cup, slowly close when the milk reaches 50 degrees, close at 60 degrees, and finally the temperature will reach 66 degrees. In this way, you can make a good cup of foam.

5. What kind of Italian machine do you want to use for milking?

Generally speaking, there are steam heads with three, four and five holes in the machine, and as long as they are a little familiar with them, they all make good milk bubbles. However, the amount of steam produced by the machine, the degree of dryness and wetness of the steam, and the size of the stomata still have an impact on milking.

6. Why do you use water to practice milking?

First, as we all know, water is transparent, which allows you to see more clearly how the vortex is formed.

The second is to better master the number of holes in the play of different milk bubbles! Third, beginners should remember to use a thermometer when you fail to beat the milk foam into a thin shape, and the temperature cannot be better controlled, so the coffee you make is unstable. You may hit the milk foam once or twice in ten times, but that is not a stable quality.

7. The difference between steam foam and manual foam

First of all, the hand-beaten foam cannot be compared with the steam of the machine at all. The fineness of the steam makes its milk foam very delicate and slippery, and the radiation surface of the steam is wide, so the milk foam will be more uniform and mix better. The hand is mainly squeezed through the small hole of the filter screen, and the milk foam is thicker.

8. How to use the electric milking machine bought at home to make milk foam?

I use my own local method to make milk foam, and it feels good. The appliance is the electric milk beater, 9.9RMB, which is bought by Yijia. Step: add fresh milk to the glass, heat it in the microwave oven for 45 seconds, stir in the milking machine for 1 minute, and the milk foam will become. I use a French press to filter out the 50ml coffee and pour it directly from the top of the foam. I can see that the coffee is gradually mixed with the milk and the white foam rises slowly.

9. How to make milk foam?

Method 1: use a milk bubble pot to make handmade milk foam

1. Pour the milk into the milk bubble pot, the amount should not exceed 1 stroke 2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making the milk bubble.

two。 Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze the milk and let the milk freeze. )

3. Put the lid and the filter on, and quickly twitch the filter to press the air into the milk. when you twitch, you don't need to press to the end, because you want to pump the air into the milk, so you can act on the surface of the milk; you don't need too many times. gently twitch about 30 times.

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

Method 2: use steam foam to make milk foam.

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

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

Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. A steady "hiss" will be heard when it is in the right position, otherwise it will be very 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 heat the milk. The angle of the steam pipe had better be just enough to make the milk rotate.

The steam switch can be turned off when the diffuse reaches between 60 and 70 degrees.

Wipe the milk attached to the steam pipe with a wet dishcloth and release another steam at the same time to prevent the milk from being difficult to clean after it is dry.

[five misunderstandings of milking]

For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam.

The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers.

The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

The third misunderstanding: after beating up the foam, put it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the layering of milk bubbles, and the integration of hot milk and foam will not be easy to complete. if you don't pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.

The fourth misunderstanding: the two jars will fall in a very high position, the original purpose is to merge, but to arouse more coarse bubbles.

The fifth mistake: milk foam is not good, blame steam. The author 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 exclude the phenomenon of "vomiting" caused by impure steam, and the flower-pulling jar is also shaking badly. If this phenomenon occurs, please evacuate the steam and try heating it fully again.)

If your bubble is layered, make a layered latte.

[Layered latte] Material/Material

Espresso: 30ml

Whole milk: 150ml

Make/Make

150ml of whole milk.

In an electric milk bubble.

to create a fine foam.

Pour into coffee cup

* Note: Tap the milk cup gently on the table for a while to separate the foam

After warming the coffee cup

On the coffee machine.

Extract 30ml of espresso

(espresso)

* Note: warm glass is more suitable for brewing aroma,

It allows the coffee flavor to be fully released--

And the espresso that's been made

Slowly pour into the foam from the middle

you can see beautiful layers of different colors--

* Note: Beginners can also use a pull pin (drainage rod),

Insert into the middle of the beaten milk foam and pour slowly into it along the pull pin, which is easier to operate--