The influence of the difference of the flower jar on the flower, how to make the foam dense and delicate to make the flower more beautiful?

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Coffee flower, is one of the signature skills of baristas, a perfect cup of cappuccino, Latte, mocha works, the presentation of flowers give the beauty of coffee, give guests and baristas themselves are pleasant.

When talking about making delicious Cappuccino and Latte Art in coffee teaching, the importance of milk selection and application is discussed, in which the principle of milk foaming is deeply expounded, and the course of making milk foam is explained with pictures and texts.

1. The skills of forming spinning nests with milk bubbles in the cup.

2. The essentials of the temperature when making milk foam.

3. The operation process of making milk foam by coffee mechanism.

4. Post-processing and mixing of milk foam after production

5. Characteristics and selection of steam holes in coffee machines.

[selection of flower-drawn vats]

The pull-out cylinder has many brands and different styles, and the structure of the cylinder mouth is subdivided into long mouth, sharp mouth and round mouth. Generally speaking, baristas choose to create different styles of coffee jars according to different mouth shapes.

Personal experience sharing:

①, round mouth type flower drawing jar is suitable for making: heart shape, "tulip" and so on.

②, sharp-mouthed jars are suitable for production: leaf shape, "embossing" and so on.

Figures 1 and 2 above are sharp-mouthed flower vats.

The following picture shows the round mouth pull vat.

In the barista's hands-on course, making a perfect flower drawing requires pre-decomposed process skills exercises, which are part of the actual operation.

The basic decomposed process skills exercises are summarized as follows:

1. Operation flow of bean grinder

2. Filling and pressing process of loading powder

3. Operation flow of coffee machine

4. Steam rod operation flow

5. The habit of clean reset

In the actual operation of the coffee flower, the production of foam for the flower is particularly critical, this skill training is also the most patient link. We have sorted out the study materials of "how to make milk foam with a coffee machine"!

When operating the steam system of the coffee machine, the degree of steam quality needs to be ensured, which is divided into three times of air spray and one wipe to complete the process operation. After the first air spray removes condensate to get dry steam, the steam volume must be increased at one time when filling the steam, so that the steam can blow the milk in the milk tank to form a vortex. Control the temperature of whole milk and foam, why the effect of foam is not good when the milk temperature is too high? this is because there is a kind of glue in whole milk, which is dissolved at low temperature, and affected by temperature, this kind of colloid will coagulate and change from sol state to gel state. This kind of gel is the skin formed above after boiling the milk.

Steam will affect the effect of milk foam as soon as it produces gelation, so when dispelling milk foam, it should be controlled between 65 and 70 degrees, that is, you should feel the bottom of the vat with your hands and touch it rather hot. but stop the filling of steam when you can hold it for a few seconds, which is why you should use the refrigerator to refrigerate the milk when dispelling the milk foam. It is to increase the time spent in foam, to prolong the heating time of milk, and to control the intake of steam.

The height of the steam pipe mouth from the milk level must be controlled in place, just stuck at the end of the steam pipe mouth engraved position, not too deep nor too shallow. If it is too deep, it will only heat the milk without foam, and if it is too shallow, it will cause the foam to be too big or splash. Also pay attention to the proper lowering of the milk tank as the foam grows, always keeping the mouth of the tube at the same height as the milk. Want to play the ideal milk foam milk selection work is also very important, choose thicker milk, the water content must be small.

[choice and use of milk]

When making foam, it is recommended to choose whole milk and fully refrigerate 3 ℃-5 ℃.

[essentials for foam foaming]

①, liquid level air intake, milk extension period, fully into the dry steam

②, moderate soaking, repairing whirlpool period, fully foaming and dealing with

[coffee machine steam foam operation procedure]

1. For the first time, the steam pipe is empty to remove condensed water and get dry steam.

2. Take the steam pipe and put it in the milk jar.

3. Turn on the steam, inject air close to the milk level, and feel the temperature change with your hands.

4. Stretch the foam, control the appropriate amount of steam, and feel the temperature change with your hands.

5. Adjust the angle, foam with moderate whirlpool, and feel the temperature change with your hands.

6, 65 ℃ or so, turn off the steam and wipe clean

7. Steam pipe for the second time, clean and reset to prevent blockage

[treatment of milk foam]

1. Shake up and down to break the coarse foam on the surface

2. Shake left and right and mix the foam evenly.

The first standard is that the surface should be reflective. This statement is very objective and direct, at least it can be used as a standard to be seen by the naked eye.

The second criterion is that there is no coarse foam on the surface. This requires a lot of foam control ability, of course, this is also the premise of reflection. So what is a coarse bubble? If we have to give it a definition, I think those larger than the diameter 1mm will be called coarse bubbles.

The more delicate the milk foam is, the less air is contained in a single milk bubble, the higher the density and the less buoyancy is; the rougher the milk foam is, the less air is contained in the single milk bubble, the lower the density and the greater the buoyancy. If the milk foam is rougher, the foam will float quickly on the surface of the milk and the degree of fusion will be lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.

The third standard is: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), regardless of whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same, and the number of milk bubbles cannot be adjusted by the temperature.

The fourth standard is to make two cups of cappuccino, using the WBC standard cup. After the foam is poured into the cup, there is no drop left in the jar. If this standard is a little bit more flamboyant, it will become: you can only beat as many milk bubbles as you want (except for micro-bubbles such as macchiato), which is very difficult to practice and takes a long time.

The above four standards have been achieved, at least it can be regarded as a good bottle of milk foam in terms of vision, feel and technology. I also mentioned a sense of hearing, which depends on the milk. When you hit the milk foam, you must listen to the "squeak" sound of air intake, so as to ensure the persistence of the milk foam in the cup.

For coffee flowers, the higher the degree of fusion of milk foam and milk, the better?

Yes, the higher the fusion of milk foam and milk, the clearer and finer the pattern lines will be; on the contrary, the more blurred and rough the pattern lines will be.

As for the taste of coffee, the higher the degree of fusion between milk foam and milk, the better?

Yes, the high fusion of milk foam and milk means that the taste of coffee is delicate and smooth, which is better than the coffee made by low fusion milk foam.

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, and 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.

How to make dense and meticulous milk foam

Finally, we will show you how to make dense and fine milk bubbles. There are many different ways to make good milk foam tissue, 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.

The second stage is to soak the foamed milk into the air in a swirling way, and make the larger foam break, decompose into fine foam, and let the milk molecules bond with each other, making the foam tissue more compact.

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. The other is to separate the stages of getting rid of and beating off, that is, to send the milk first and then beat the milk foam.

The milk bubble tissue formed in these two ways is different from the taste:

In the first way, the tissue of milk foam produced will be more delicate and soft, but the silk degree of milk foam will be thinner, and it is less easy to produce dense and elastic milk foam tissue, but the pattern of flower drawing is easier to form.

The second way is to beat the milk first and then beat the milk foam tissue with a high degree of silk, which can produce QQ elastic milk bubbles, but it is easier to do so in the fumigation stage, and it will be more difficult to make the pattern, but the coffee will taste more dense.

Next, let's give a more detailed explanation of these two ways:

Play with foam while making love with hair.

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

2. Open the steam pipe, move the steel cup down slowly, and make the milk rotate in a vortex way.