Effects of Milk temperature and Milk foam on Coffee pattern

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A beautiful flower symbolizes all the efforts behind the drink: someone is interested in coffee and spends countless hours practicing brewing

Now pay more attention to making high-quality drinks that taste as good as they look.

Of course, the important thing is that that person needs to carefully mix the espresso formula to be considered perfect. But the beautiful flower-pulling means that they are really interested in it.

Temperature

Before the milk temperature, the most suitable temperature should be about 4 ℃, our final temperature remains the same, the lower the initial temperature, the longer it takes us to foam and beat cotton, and the easier it is to operate. Second, in the process of storage, each degree increase in milk temperature will decompose part of the fat and protein in the milk itself, so the milk temperature is directly related to the quality of the milk foam.

Fat content of milk

Milk foaming is to inject air into the structure of milk protein to make it foamy. Low-fat, skimmed or full-fat can be killed, but only whole milk will last longer and denser, because of the fat content, the fat in the milk is equivalent to glue, which can make the structure of the foam more stable. so the higher the fat content, the better and more stable the milk foam.

Milk capacity before foaming

The capacity of milk before foaming refers to the capacity of milk after it is poured into the tank. The capacity of normal milk accounts for 4-6 points of the volume of the tank. Considering that there will be volume expansion and liquid rotation in the cup in the process of milk foaming, if the milk is too much (for example, the volume of milk in the cup is full of eight points), it will overflow, on the contrary, if there is too little milk (for example, the volume of milk in the cup accounts for 3 points full or less), it is difficult to operate, and the steam rods of many machines are short, first of all, the hardware here is PASS. In addition, the amount of milk capacity, the time it takes will be different, for example: 300ml milk and 100ml milk, the temperature reaches 65 ℃, it is certain that the less milk, the faster the temperature, the more difficult to operate. On the contrary, the more milk, the longer the foaming time, the more room to adjust, it is relatively easier to make high-quality milk foam. Note: if you encounter a situation where the machine steam is very small, it is better to reduce the amount of milk or use a small tank to milk, because the smaller the volume, the easier it is to spin.

Let's talk about the foam part:

The temperature of the milk foam

When the temperature of the milk is 55 ℃-65 ℃, the lactose in the milk will be excited, no matter the sweetness, taste and nutrition are the best, so the temperature of the milk bubble must not exceed 65 ℃, but the temperature can be a little lower in order to make the foam more stable, usually the milk temperature of the contestants is basically controlled at 40-50 ℃, or even lower. The reason is that the high milk temperature will accelerate the decomposition of milk bubbles, and the reason why many flowers spend behind the lines is that the milk temperature is too high.

The difference between dividing cylinders and not dividing cylinders

First of all, we put two cups, one called cylinder An and the other called cylinder B. when making flower drawing, there is a direct A cylinder to milk A cylinder and a cylinder to pull flowers directly. The second is to pump milk in cylinder A, then pour it into cylinder B and pull flowers with cylinder B. The latter is called cylinder separation, which makes the upper and lower layers of the foam consistent. When making a combination pattern that needs to be injected many times, separate cylinders are mostly used to improve the problem that there is no separation of milk bubbles and foam in the later stage. Usually the former is used in the embossing pattern, and the latter is used in the combination. Of course, if you are very confident in the dense handling of milk foam, the production combination can also be directly milked and pulled directly, but dividing the vats will make the effect better.

The thickness of milk foam

When making flower drawing, on the basis of ensuring the shaping of the pattern, the thinner the foam presents, the more delicate the pattern will appear, and the higher the contrast and cleanliness will be. On the contrary, if the foam is very thick, the lines will be very thick, and it is difficult to make exquisite and beautiful patterns. So what is thin and what is thick? For example, if the milk is 100ml before the milk is disposed, and the foaming quantity is 10ml after the milk is 110ml, this is called thin. If the milk is 200ml, it turns into 300ml, which is thick, usually the volume after foaming is 1.2-1.4 times the original volume, depending on the pattern you want to make and debug it yourself.

The capacity of milk foam

Refers to the proportion of milk bubbles in the cup when making flower cups, which I call the capacity of milk bubbles. First of all, we need to know that the more bubbles in the cup, the smaller the angle at which the cup can be lowered. On the contrary, the less the foam, the greater the lower angle of the cup, which can make the tip of the cup closer to the liquid surface and easier to shape the pattern. So while ensuring that the amount of milk is enough, the proportion of milk in the cup is 1 | 2 or 2 | 5.

The more the amount of milk foam flows out of the cylinder mouth, it will be curved, and there will be a forward rush force, which is not easy to be shaped. When the amount of milk foam is small, the milk flow will flow vertically from the cylinder mouth, and the impact on the liquid surface will be small, so in terms of making a combination pattern, a small amount of milk will be easier to locate and shape.

Summary

Milk foam is not only a skill that every barista should master, but also a skill that needs to be constantly improved, especially for Lahu people.