Spaghetti coffee froth with steam pipe

Steps

There are three things to do when making milk foam: heating the milk, beating the milk foam and beating the milk foam.

Add milk to the milk pot

Milk should be added to 1 beat, 3 to 1, 2 full.

Start the steam valve to release the water from the steam rod

Insert the steam nozzle into the surface of fresh milk about 3-5MM deep (depending on the steam nozzle and steam intensity will vary slightly)

Open steam valve

A slight hiss should be heard at this time, and the position and angle of the milk kettle should be controlled to form a whirlpool of fresh milk.

(if you insert it too deep, you will hear a roar, but if you don't insert it deep enough, you will see a lot of bubbles and even the milk will jump out.)

Narrow the whirlpool near the ideal temperature (in case of an accident, you'll know if you try)

Close the steam valve

Steam controlled milk foam

We have a variety of ways to make milk bubbles, but generally speaking, there are two stages:

The first stage is to get rid of it: the so-called dismissal is to put in steam to make the volume of milk foaming.

The second stage is smearing: the foamed milk is drawn into the air in a whirlpool way, and the larger milk bubbles are decomposed into fine bubbles, and the bonding between milk molecules is produced, which makes the foam tissue more compact.

There are two ways to foam in a coffee shop:

The first kind: while sending, while playing, is to mix milk and milk together. (the tissue of the milk foam produced will be more delicate and soft, but the silk degree of the milk foam will be a little thinner, so it is not easy to produce dense and elastic milk foam tissue, but when you pull flowers, the circle is easier.)

The second kind: first send, then beat, that is, first send the milk and then beat the milk foam. It is common for us that the milk foam made in this way has a high degree of silk and can produce elastic milk bubbles. however, in the passing stage, it is easy to produce large milk bubbles, but it is not easy to draw a circle, but the coffee made in this way will taste more dense.

The temperature of milk is very important when dealing with milk, the higher the temperature, the more milk fat decomposes, the lower the degree of foaming. When the milk is foamed again, the lower the initial temperature is, the more uniform the protein denaturation is and the higher the degree of foaming is. The best preservation temperature is about 4 ℃.

If the milk fat content of milk is less than 0.5, then the proportion of foamed milk is the most, the texture is rough, the taste is light, and the bubble is large; the milk with milk fat content of 0.5 to 1.5 has medium foaming proportion, smooth texture, heavy taste and medium size of bubbles; the most commonly used whole milk has a low foaming proportion, but the texture is dense, the taste is thick, and the fine bubbles are the smallest, which are almost invisible to the naked eye.

To put it simply, low-fat milk is easier to foam, but it is thicker and dissipates easily.

The angle of milking is generally 30-45 degrees, but also depends on the angle of the steam pipe, look at the outlet mode of the steam pipe:

One is the external expansion type: when dispelling milk, the external expansion steam pipe should not be too close to the edge of the steel cup, so that it is not easy to produce turbulence. In general, the external expansion type has a certain angle designed, so there is no need to tilt the steel cup.

The other is centralized: centralized steam pipe, pay attention to the control of the angle, otherwise it is easy not to make a good milk foam.

Different forms of steam pipe produce different outgassing intensity and outgassing volume, coupled with the change of the position of the outlet hole and the number of the outlet hole, it will cause the difference in the angle and way of dispelling the milk.

The amount of steam, it is also easy to understand, the larger the amount of steam, the faster the speed of milk, when it is relatively easy to have thicker milk bubbles, a large amount of steam is suitable for larger steel cups, too small steel cups are easy to produce turbulence; steam is small, the effect of milk foaming is poor, but it is not easy to produce thick bubbles, killing time is longer, the overall control is relatively easy.

Before hitting the milk foam, we should first release an appropriate amount of steam, that is, in order to make the steam a little more dry, the higher the dryness, the smaller the water content, and the denser the milk foam, the less water content, so the dryness of the steam, the better.

Tips

Good milk bubbles must be thick, dense and fine. Milk bubbles should be fused with hot milk, and the surface of milk bubbles should be reflective. Observe the "hanging cup" of this milk pot after each flower. There should be no big milk bubbles, and the less small bubbles, the better. Generally speaking, the milk foam that is shot in 8 to 15 seconds is reflected like a mirror.

If you use it for your own use, 140150 ℉ of milk foam will be fine. Don't sell it for more than 180 ℉.

If you use a thermometer, pay attention to the reaction time of the thermometer. It is possible that you turn off the steam valve at 150 ℉ and eventually rise to 180 ℉. Without a thermometer, 120 ℉ is about the time when you start to feel hot.

Do not foam more than 120℉.

The amount of milk foam is about 30-50%.

The steam rod is close to the edge of the pot to make it easier for the vortex to form.

The tilting milk pot can increase the surface area of fresh milk, thus increasing the whirlpool.

Don't rush to pull the milk pot down after hearing the hiss, it will form too many coarse milk bubbles.

There is a piece of black soft glue (like milk frother) on the steam paddle of some machines. If so, you can remove that piece of soft glue.

Use frozen milk

Using whole milk will be easier to master.

Don't shave the foam.

To find the proper depth of the nozzle, take a look at the following video. The first four seconds is the appropriate depth, then a few seconds too high, then a few seconds too low, pay attention to the difference between sound and blistering.

If the foam is thick, dig it out, knock it up and down on the table, rotate in one direction, and ah! Make sure you don't go back and forth, don't stand still. If it is set still, it will be delaminated, and the milk foam and milk will be delaminated, so we all concentrate first and then make milk foam.