How to make coffee milk foam how to make milk foam how to make milk foam

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one

Fill up your water bottle, right?

Fill your jar with about half of the cold milk.

two

Purge steam pipe

Increase the strength of your steam stick, let it run for a few seconds, remove any sticky material left at the top, and let the steam stick warm up a little.

3.

ready

Insert the straw into the milk so that the top helix is level with the surface of the milk. The coffee bar should be at a 15-degree angle to the side of the coffee maker, slightly deviating from the center of the coffee maker, and the handle of the coffee pot is parallel to the coffee bar.

four

Stretch (inflate) and emulsify milk

Similarly, there are two stages in making perfect milk: inflation (also known as "stretching" in the barista's language) and emulsification (also known as "deformation"). Stretching milk is introducing air to produce foam. You can tell if you are making foam by listening to the popping of the foam and observing the increase in the amount of milk. Once the volume of the milk has increased by about 50%, you can put the tip of the steam stick deeper into the jar until the banging stops and the milk starts spinning. At this stage, you want to create a flat whirlpool of milk without allowing the volume to rise any higher. If the volume continues to increase, lower the steam level a little.

Hint

How much electricity should I use?

The pressure you should use is directly related to the amount of milk you steam. To make a 12-ounce latte or cappuccino, use full pressure. If you want to make a small drink, such as macchiato, use less stress.

five

Close the steam valve

When the milk reaches the ideal temperature (measured with a thermometer or a trained hand), close the steam valve.

The chef hints: the reason we steam milk in metal cans is that when the milk is heated, we can feel the temperature. Pick up the milk can from the bottom and emulsify the milk until the temperature is just too hot for your hands. At this point, close the steam valve and take out the pitcher.

You can test it yourself, take the milk can off the steam stick and put it on your hand: if you can hold it for four or five seconds before you take it off, the temperature of the milk will be right. The actual temperature should be between 120 °F / 49 °C and 140 °F / 60 °C.

Milk cooked at a lower and stable temperature will have a richer and sweeter taste. If you overheat the milk, it will have a charred taste because you essentially change the properties of the protein and prevent the milk from blistering and scalding.

six

Remove the pitcher; wipe the steam stick immediately

Put down the pitcher and immediately dry the steam stick with a clean dry towel. If you leave the milk on the wand, it will harden quickly and it will be difficult to remove. Be careful when wiping-the steam stick will be very hot.

seven

Knock out a bubble; make it spin.

You can further modify the texture of the milk by tapping the milk can on the counter and making it spin.

When you pour milk, if the milk is on the counter, don't panic, because it will take a few minutes to separate the foam, so you have time.

eight

Let art. Latte art.

After some practice, you can pour a beautiful shape on your drink. Turn right and see the techniques that can help you make a better art of flower drawing.

END