Milk foaming skills | how is the dense and delicate milk foam made?

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Many brothers and sisters who have just learned to pull flowers will wonder why their milk bubbles are so thick and thick that they can't pull flowers at all, and how do other people's dense and delicate milk bubbles come out?

What is the dense and delicate milk foam?

Dense milk foam is that the surface can reflect light, there will be no coarse foam, and when the amount of milk is the same, no matter 60% full or 70%, 80%, 90% or full, the temperature is the same, and the number of milk bubbles cannot be adjusted by the temperature.

If you want to make delicate foam, dry steam is very important. What does dry steam look like? If it is moist steam, you can find obvious water with a cup, and the sound of the steam will have a lot of "puff" hot water sound, or spattered hot water droplets mixed in the steam. On the contrary, dry steam, take the cup to pick up, there will be no water left at the bottom.

Dry steam sticks will heat faster than wet ones, and milk will not be diluted.

But this is only one of the small factors, the more important thing is how to play.

In fact, to hit the milk foam is to do three things: 1, to heat the milk; 2, to let the air into the milk; 3, to fully integrate the foam in the milk tank with the milk.

The first stage is to get rid of, that is, to put in steam to make the volume of milk foaming. The position of the steam stick is shown in the picture below. We should grasp the position of the steam stick when we dispose of the milk, so that we can get twice the result with half the effort.

How to find the angle of the steam stick when beating milk foam? many people are used to placing the steam stick at 2-3 o'clock or 9-10:00 in the milk tank (based on the nozzle as 12:00).

Find the angle of the steam rod in addition to placing the correct position of the steam rod, the angle between the steam rod and the liquid level is also very important.

The steam stick is so vertical that most of the steam is ejected downward, making it difficult for the milk to form a small whirlpool: if the steam rod is too flat, most of the steam will be ejected in a parallel direction, making the small whirlpool too large to form turbulence that is difficult to control or milk spill.

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.

When we dispose of the milk, we should use steam to make it spin as soon as possible and form a small whirlpool. In this way, the thicker milk bubbles can be involved in the milk, so that the milk has a dense state after being sent away.

[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.

1. Place the steam pipe at the center of the steel cup, tilting 45 degrees to the upper right and near the edge of the steel cup, with a depth of about 1 cm. This depth will be more common, but when it comes to coffee machines with different steam intensities, this is just a suggestion. )

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 center point of the steel cup to the right near the edge of the steel cup, so that the milk bubble rolls in a vortex manner. 4. Control the angle and depth of the steel cup to involve the thicker milk foam and stop hitting the desired temperature.

This is the end of the sharing of this issue. ~ according to the knowledge points mentioned in the article, you can find out the problems in foaming. Good practice is sure to make a good foam.

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