Milk foam quotation

The most important thing in making espresso is that the production of milk foam directly affects the taste of coffee, so making good coffee not only requires fragrant beans, but also foam.

The perfect combination of cappuccino coffee and milk foam, to prepare this cup of coffee, to prepare delicate milk foam, base Espresso, if the technology is excellent, then pull flowers on the milk foam, it will make cappuccino more tasty and appreciative. The following details are described in detail:

The production of milk bubbles:

Steam foam machine for making milk foam "Italian semi-automatic professional coffee machine"

1. Choose the corresponding milk cup, the general milk cup is divided into large, medium and small three kinds, pour in no more than half of the milk, preferably chilled milk, choose milk to choose full-fat milk, now Nestle as the best milk quality is more stable.

two。 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.

3. Insert the thermometer into the milk cup, and then insert the steam tube obliquely into the milk. generally, the four-hole steam foam machine is about 45 degrees. Turn on the steam switch, and it is appropriate to use the switch of 2 to 3.

4. Slowly adjust the position of the steam nozzle to 1-2 cm from the surface of the milk, less than 10 cm from the milk bubble machine steam head on one side, more than 10 cm milk bubble machine steam head to let the milk liquid form a whirlpool in the middle, but never above the liquid level, otherwise the milk will be spilled everywhere. A steady "hiss" will be heard when the position is correct, otherwise it will be very loud or almost silent, and the steam head usually adjusts with the rise of the foam.

5. 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.

6. When the diffuse reaches 60-70 degrees, you can turn off the steam switch, remember not to exceed 70 degrees, responsible for the destruction of the nutrients of the milk, the aroma will also be diluted.

7. 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.

A skilled barista makes milk foam

The method of foam can be divided into "deep into the liquid surface of 2-3 cm" and "foaming at about 1 cm in contact with the liquid surface".

The quality of milk foam can also be divided into soft foam "the general barista will soften" and hard foam "suitable for hand-painted patterns on the surface of coffee."