The skill of Italian Coffee on the Control training of Milk Bubble

The control power of milk foam mainly includes the following aspects:

One is the degree of foaming of milk foam. The degree of foam foaming is the most difficult to practice a kind of control, this control requires the operator to have a strong understanding ability, can understand the principle of milk foaming. The simplest and feasible control method is that it is better to rely on the middle than to the side, and it is better to rely on the top than on the bottom. How do you understand this? The closer the nozzle is to the middle of the vat (but try not to be in the middle of it, otherwise it is uncontrollable), the more foaming, the stronger; the closer to the cylinder wall (but not too close to the cylinder wall, which will affect the intake), the less the amount of foam. The closer the nozzle is to the liquid surface before the first temperature is reached, the more foaming will be. And vice versa!

What's the use of practicing this control? As mentioned earlier, there are several criteria for making milk bubbles, one of which is to beat as many milk bubbles as you want; if you want to hit seven points, you will never hit nine points; if you make a cup of product, you will never measure two cups of milk bubbles; each time the cappuccino produced must be consistent in terms of foam quality.

In this control exercise, there is a three-point theory (see figure). These three points are: cylinder nozzle, cylinder handle and sprinkler, these three points are in a straight line, by adjusting the distance between point 1 and point 2, to control the degree of milk bubbles.

The second is the cleanliness of the surface of milk foam. This is a relatively easy control exercise. We talked about a dead corner of foam earlier. Although the understanding of milk foam to a certain extent, the angle is no longer important, but for beginners or operators who have not yet understood the principle of milk foaming, this angle should be mastered.

This angle is very interesting. in the competition, the angle of milk foam of many champions at home and abroad is like this, because it cannot be said in words, and I cannot help you understand it hand in hand. Then please go to find some videos where the foam is well played, and you can find it casually on the Internet. If you can't find it all the time, buy another one when the author's book is published. I will make a video. I hope this can be solved.

Here, by the way, a way to watch the video, do not look inside the flower jar, the internal picture I have drawn, mainly look at the relationship between the flower jar and the coffee machine, and the steam pipe. Keep looking, looking hard, until you find a feeling.

By the way, some books on coffee from Taiwan that have been circulated on a small scale in China are also misleading to this issue. Before saying this misleading, I would like to make it clear that I have absorbed a lot of useful coffee information and learned a lot of methods in such books. I would like to express my thanks to the authors here. Now let's talk about misleading. In the diagrams of these books, many of them put the vats flat, which is not very suitable for beginners. Personal opinion: do not imitate!

The third is steam control. First of all, let's talk about a misunderstanding. Maybe many of my friends who came into contact with espresso or coffee flowers a little earlier in China have seen David. Hume's "latte art", first of all, I would like to declare that my admiration for this gentleman is like a rolling river, but he does not agree with the theory of steam and steam nozzles (in addition, the theory of skim milk also disagrees, ah, this is left for later discussion). Now the nozzles of most professional coffee machines are made into more than four holes, although there are differences in the jet direction (some spray around, some cone jet downward), but for foam, there is no effect on the foaming principle.

What is the steam control force? That is, no matter how much air pressure is used (in the allowable range of the boiler, personal understanding: 0.8-1.2bar), it can produce very good quality milk foam. What is the use of this control exercise? The main reason is that the operator should be trained to adapt to the operation ability of all kinds of coffee machines. This needs to be supported by a certain amount of equipment and equipment knowledge, and friends in trade will have more opportunities. This point can only be pointed out, qualified friends can find a way to do this exercise.