The skill of making boutique coffee teaches you how to make milk foam?

As we all know, apart from other factors, the quality of milk foam will affect the quality of a cup of coffee to a great extent.

How to make a delicate, shiny, uniform and sufficient amount of milk foam?

The whole process is divided into two stages, 1:stretching 2:spinning

Stage one streching

First, make sure that the utensils, utensils and coffee makers used are clean.

Then, pour cold milk not more than half the depth of the steel cup into the steel cup, perge the steam wand first, and soak the bottom of the steam wand just into the milk.

Then, maximise the steam wand, adjust the position of the steam wand and the steel cup so that the milk starts to spin, and you will hear the sound of zzzzz, which is a good start, because it means that the milk is slowly forming foam (how you hear screams, it may mean that you do not have maximise the steam wand, or there is too much milk at the bottom of the steam wand, and this will produce screams before enough foam is formed).

End the process before the temperature reaches 30 degrees.

Stage 2 spinning

Let the steam wand sink, rotate the milk evenly along the steel cup, turn off the wand properly, and let the whole milking process end when the temperature reaches 62-65 degrees Celsius.

Finally, pick up the steel cup and gently touch the workbench with the bottom of the cup to remove the milk bubbles, and then gently shake the steel cup to rotate the foam along the wall of the cup to increase the continuity of the foam. The whole milking process is over (don't forget perge the steam wand, keep it clean).