Coffee machine How to make milk foam What milk "dry" steam is most important

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At first, I was interested in pulling flowers and wanted to learn how to pull flowers. Of course, the first lesson was to make thick and detailed milk bubbles. Unfortunately, he didn't know what was "dense and meticulous" without seeing it and drinking it with his own eyes.

Fortunately, this is not a difficult problem. Just go to Starbucks or Imando and order a cappuccino.

Now, it's time for the real thing. Because I don't know where the trick is, I always make a cup of hot milk at the beginning. Fortunately, I can drink it, although I can't use it to pull flowers or make cappuccino, I will feel a little pity.

Had to play the true colors of information people, the Internet to find information. Thanks to youtube, there are now not only text descriptions on the Internet, but also video files to refer to, and it is easy to find a bunch of great Latte Art works of master figures. But for me this is still a rookie level novice, step-by-step teaching or more practical. Of course, more to see the masters of skill, to stimulate self-improvement, is also very useful.

From preparation tools, frothing milk, to all kinds of basic flower pulling, not only is a step-by-step detailed explanation, but also clear photos and video guidance, benefited a lot, but also gave me a lot of enlightenment.

Early on I used the Eupa TSK-183, I followed the various ways learned on the Internet to play, can only make thick milk foam, in addition, the milk foam process issued a loud noise, is also very unpleasant. Later, Rancilio Silvia was replaced, and it was found that it emitted a large amount of steam, but it also occasionally produced fine milk bubbles, which often did not come out. Listen to people say, play milk foam as long as two or three practice will be, for me to play a dozen times still not good people, really some depressed, and even began to doubt their IQ…

After many unsuccessful attempts, I began to observe and summarize some results. I found that most successful foam was the second time in a row. The first time almost never succeeds. Some people on the Internet say that when making milk foam, don't wash off the foam left by the first cup, stay there, can help the second milk foam to be more detailed?! (I told Xiao Lan this article, and her voice from her nostrils said: Is this a strange power?) This theory and my practical verification, let me realize one thing: strange gods and believe in strange gods happen to desperate and depressed people. Fortunately, I was born in engineering. How can I regard strange powers and chaotic gods as beliefs? Of course, we have to find out the correlation behind it.

I went over the internet for tips on frothing, looking for any clues that might lead me to the root of the problem. Unfortunately, nothing. Then I happened to notice an article that mentioned not to slowly increase the amount of steam to the maximum, but to increase it to the maximum at the beginning, which made me want to try it. Because I usually start small steam, and then slowly open big. The results of the experiment were somewhat satisfactory. Because turning the knob to the maximum (within a fraction of a second) very quickly does increase my chances of success, but it only "increases" it. Doing so still does not guarantee that I will succeed every time I foam. Later, I saw that the book "Italian Coffee Laboratory" mentioned Rancilio's coffee machine. The steam it emitted was very wet. It was necessary to spray off the wet steam first, and then make milk bubbles to be fine. This discovery really made me excited, as if the answer was ready. I began to let off the steam from the first time, and when the second heating was complete and the stronger and drier steam appeared, I began to foam the milk again. In this way, the success rate was almost 100%. Moreover, whether the steam hole is placed 3mm below the milk level, 1/3 of the way, or anywhere, it seems to make no difference, and it can smoothly make fine milk bubbles. It was no wonder that someone on the Internet could make milk bubbles at fixed points. Steel cups could be made on the table. Of course, I don't have any particular preference as to whether to foam first and then rotate the milk, or to foam and rotate (break up the large foam and mix the milk and foam evenly), both methods actually have the same result.

Conclusion: To make fine milk bubbles,"dry" steam is the most important thing, unfortunately, no one on the network point out, let me circle around a good big circle to find out. If I were to write about frothing, I would make it my first priority. Of course, probably none of the machines you use are as wet as Rancilio steam. With moisture vapor, with a cup to pick up, you can find obvious water, and the sound of steam, there are a lot of hot water sound, or splash hot water droplets mixed in the steam. And dry steam, like the hissing sound of cooking with fire, with a cup to pick up there will be no water residue at the bottom, it is easy to distinguish. I hope someone can discover this earlier when they learn to foam milk, save me the wrong way to go, alas, dozens of cups of hot milk died in vain!