Coffee review

Can I also beat the coffee foam manually? Is there any skill in beating milk foam manually?

Published: 2024-09-19 Author: World Gafei
Last Updated: 2024/09/19, Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) those who know about coffee know that the milk bubbles of milk coffee are tiny bubbles formed by the steam of the coffee machine pumping air into the milk cup and wrapping the milk with fat. This is a very important step for milk coffee. Because if the milk foam is not played well, it will affect the taste of the whole cup of milk coffee.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Anyone who knows anything about coffee knows that the milk bubbles of milk coffee are tiny bubbles formed by the steam of the coffee machine pumping air into the milk cup and wrapping the house with fat. This is a very important step for milk coffee. Because if the foam is not played well, it will affect the taste of the whole cup of milk coffee, and when you drink it, you will feel that the foam is hard, not dense and smooth. Therefore, the production of milk foam seems simple, in fact, there are many ways in it.

So is it a headache for friends who want to stay at home with milk coffee but don't have a steam bar to get rid of foam? Today, I will teach you a simple way to make milk foam-manually.

1 beat the milk tank manually

At present, the important appliances suitable for spending foam at home are manual milking machine and electric milking machine, although the electric one is cheap and labor-saving, but the quality of the foam is not stable. Contestants focus on the filter screen, preferably a double-layer filter, and the closure of the filter and the cup wall should be good.

2 raw materials

It has to be fresh milk.

3 production steps

(1) the manual milking machine can send out foam no matter whether the milk is cold or hot, so the temperature of the milk can be determined according to the actual demand, but if you make hot coffee, it is recommended that the milk be about 65 degrees Celsius, not more than 75 degrees Celsius, if it is cold milk, the recommended temperature is about 5 degrees.

(2) put the lid on the pot and find a clean towel to surround it.

(3) the light pull rod, here is the focus of whether the foam is delicate or not, the force must be the wrist force, not the whole arm force. When pulling foam, you should first pull with high frequency and small amplitude, and with the weight in your hands, begin to increase the amplitude and decrease the frequency at the same time.

(4) when you start to feel heavier and heavier in your hands, you can open the lid to take a look at the foam. Under normal circumstances, the amount of foam can reach 1 to 1.5 times the original volume.

(5) the rougher foam on the top layer can be broken by shaking and hitting the table with a milk tank, or it can be scraped off directly with a spoon.

[special note] High calcium and skim milk can not foam, please choose full-fat super strong milk.

[tips] do not pour in too much fresh milk, but at least 1 pot to 4 pots. To make rich milk bubbles, you need to make it with whole milk. Twitch slowly first and then fast, and try to touch the bottom of the pot. When making hot bubbles, the temperature should be about 60-70 ℃; when making ice bubbles, the temperature should be about 0-5 ℃.

The method of drawing flowers with leaf shape

1. After hitting the foam, remove the thicker foam on the surface, and slowly pour the foam into the Espresso that has just been completed.

2. When the milk foam is fully mixed with Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).

3. The beginning of the pull flower is to shake the wrist holding the flower cup from left to right, and the key point is to steadily make the wrist shake horizontally to the left and right. Please note that this action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks.

4. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.

Have you learned how to foam manually today? It's not difficult to beat the foam manually, because it's just a simple version of the method, but it's hard if you want to make the foam big, dense and delicate. Because this is determined by many factors, such as strength, milk temperature, and so on, they all have a great influence. Only those who have experienced it will understand that it is actually very difficult to foam, and it is easy to make people collapse. As long as you master the skills, you can still get started quickly.

0