How do beginners spend their milk foam skills and share what kind of milk and how many milliliters of milk are needed for coffee?

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How do beginners get rid of milk foam

Milk foam:

A cup of 200cc milk, beat into 250~300cc (beginners beat thicker, skilled hands can control the amount of foaming)

Objective: the volume of milk becomes more and lighter, it can float on the surface of coffee, the taste is dense, and it can be shaped by flowers.

Principle: usually can be divided into two steps--

Get rid of: air into the milk, so that the milk coated with air foaming into a small foam.

Playing: the foamed milk is making use of the whirlpool to beat the big bubbles into small bubbles to make the milk bubbles more dense.

Tools:

Electric hand beater: it is convenient for home use, like a blender for baking, but the milk foam is not dense.

Beat the milk tank manually: like the French kettle, pressing into the air with your hands, the leftover milk is a waste.

Hot and cold electric milk foam machine: the milk foam is too dense and thick, suitable for traditional cappuccino, not suitable for flower drawing

Italian coffee machine steam foam: no manpower, temperature and pressure can be adjusted. It takes a lot of skill to fill and calculate the brewing time manually.

Today, we will mainly talk about coffee machine steam beating milk foam.

Reasons that affect milk bubbles:

milk

Milk fat: keep the milk foam in a stable state. The higher the milk fat content is, the sweeter the milk foam is.

Temperature: raise the temperature of the milk, can make the milk original lactose more fusion, hit to 60-65 degrees best! Too high nutrients are destroyed, taste like water, too low aroma can not be completely released, affect the taste of milk original temperature is also affected, usually refrigerated milk is easier to get rid of than normal temperature milk.

Tip: now popular three-dimensional flower, this kind of milk foam can only be played at a lower temperature, the maintenance time is relatively long, and the taste is relatively unsweet.

Steam

Pipe form: a single steam hole with or without a partition, if a steam hole is cut in half, it can produce a vortex at the same time when the steam rushes out.

Quantity size: the number of holes in the steam pipe, 2 Murray 4 is fine, too many holes will produce turbulence

Dryness: condensate will come out in the first part of the steam, first pick it up with a clean dishcloth, directly into the milk will make the milk concentration thinner. To make fine milk foam, "dry" steam is the most important thing!

Milk jar

Size: related to the amount of milk foam to be beaten, milk usually expands by half the volume.

Shape: to find a fat bottom of the steel cup, so that the milk has enough room to stir

The steps of milking:

Flush before pressing the steam switch:

Objective: to rinse the steam pipe to remove the moisture at the front end and avoid the milk foam from getting too wet.

Tip: cover it with a cup or a clean rag to avoid spraying

Insert ice milk into the steam pipe:

Objective: to rinse steam into milk

Tip: tube depth: if the pipe diameter is inserted too low, it will only be heated to change the milk foam. On the contrary, if the pipe diameter is inserted too high, it will produce a big bubble, which is not beautiful. It can knock flat on the table and burst the bubble.

Insertion position: the most perfect and foolproof steam injection point is when the steam pipe is inserted into the steel cup, the steam pipe is against the small nozzle of the steel cup, and the nozzle points to the center and slightly deviates the 1cm.

Press the steam switch:

Objective: to start milking.

Tip: when steam is injected, the ears should listen attentively-there should be the sound of drinking drinks blowing on the straw, and there should be no crisp feeling of bubbles hitting the metal steel cup!

Finally, clean the steam pipe.

Share the skills of milking:

1. Temperature-it is recommended for beginners to use a thermometer

2. The amount of milk-it is recommended that it should be loaded to more than 1x3 of milk tea and less than 2 of milk tea.

3, the foaming amount of beating milk-take the most common latte as an example, the recommended foaming amount is 1 big 4 of milk, for example, 200ml milk, milk foam should have 50ml, and the finished product should have 250ml; if it is a cappuccino, the foaming amount should be more than 1x3.

4. The temperature before the milk starts-it will be easier to grasp when it is a little colder. You can use it when you take it out of the refrigerator of normal 0mur4 °C.

5. The temperature after milk is finished-the rule of WBC (World Barista Competition) is 60-65 °C. The common temperature is about 60 °C in Europe and 55 °C in Australia.

6. Before you start, be sure to put some steam into the milk before the steam bar starts, and then turn on the steam bar switch.

7. instead of rushing to foam, use a steam stick to find a place where the milk can flow in a whirlpool. Left or right rotation has no effect on the completion of the product, in short, it is to turn around, as for how to make the vortex turn, because everyone's methods are different, you have to find your own ah! Beginners try it with water first. If you can't get up the vortex, don't beat the milk first. It's a waste.

8. After the vortex rises, it begins to foam slowly, in a dense and slight way (very low sound but very dense frequency)

9. If you use a thermometer, the steam should be turned off before reaching the recommended temperature of 5 °C, because after turning off the steam, the temperature of the milk will rise by about 5 °C. That is to say, what you want is that 60 °C will be turned off at 55 °C.

10, in particular, it is generally believed that milk foam beat water is not enough milk foam. In fact, this is wrong, even if the foaming amount is more than 1 beat 3, the milk foam can still hit the water, this is the problem of fusion degree, if the degree of fusion is high, there will be balanced milk bubbles at the top or bottom of the finished product, and the fluidity is very good. If you pull flowers with a transparent cup, you can see that if the degree of fusion is high, it will take a long time for milk and foam to be separated, so as to pull some difficult patterns that take a long time, and milk bubbles will come out in the end. On the contrary, if the degree of fusion is low, the milk foam will soon float on the upper layer, and the flowers will be pulled but not very clear, and after the coffee is finished, it will not taste any better even if it is drunk immediately. I believe no one likes the feeling of drinking milk and foam separately. Right?

11. Fusion degree-you can use a transparent cup to test the fusion of your own foam. If you pass the test, you will not be able to see the milk and foam begin to delaminate until about 1 point later.

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