Coffee foam lesson how to beat milk foam with what milk is the best

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Whole milk is easier to beat. Skim milk is skillful, that is, towards the end, the steam pipe should always be kept in the right position, so that the milk can spin quickly, and it can also make very delicate foam.

1. Place the steam pipe at the center of the steel cup, 45 degrees to the right and at the edge of the cup, at a depth of about 1 cm.

2. Turn on the steam pipe, move the steel cup down slowly, and make the milk rotate in a swirling manner.

3. Control the angle and moving speed of the steel cup, make the milk rotate continuously in a vortex, and let the volume expand to nine minutes full.

4. Stop moving the steel cup to deepen the depth of the steam pipe and control the milk bubble to beat to the desired temperature, that is, stop.

[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 it is necessary 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.

Beat the foam first and then get laid.

1. Place the steam pipe at the center of the steel cup, 45 degrees to the upper right and at the edge of the steel cup, at a depth of about 1 cm.

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 right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.

4. Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.

[inhale]: when the milk is breathed, the larger bubbles on the surface will gradually disappear with the rotational motion, and after the obvious air bubbles can not be seen on the visual surface, when the milk liquid has basically been beaten into a dense milk bubble in a small foam state, this basically completes the morphological transformation from liquid to milk bubbles. At this time, the left hand can lift the milk tank slightly and bury the nozzle under the surface of the milk. after that, the temperature in the rotation process will continue to rise. at this time, pay attention to the temperature felt through the surface of the milk tank, if it is estimated to reach about 55-60 degrees Celsius. It shows that the foam is basically in place and the steam stick can be turned off. But this inspiratory upward movement must be careful and subtle, and there must not be too much shaking, otherwise it will destroy the structure of the milk foam and lead to foam failure.