Coffee making Technology semi-automatic Coffee Machine milking course

Since the coffee jacquard technique was defended by the American people's Congress in 1988. After Hume created and developed in his own small cafe in Seattle, coffee flower has gradually formed a fashion trend of coffee consumption.

As my friends all know, the two protagonists of coffee flower are coffee and milk. Needless to say about coffee production, as a coffee rookie, I will not make a fool of myself here. Today, Wang Yan told my friend about my first step in the process of learning flower drawing: some experience in milking.

Today, we will use the semi-automatic coffee machine represented by our company (Auburn Coffee)-Aibo semi-automatic coffee machine to explain to our friends. There are two kinds of steam control valves for Aibao semi-automatic coffee machine, one is pull rod type (bottom left), the other is knob type (bottom right).

Wang Yan commonly uses the first pull-rod steam control. All right, after introducing the coffee machine, I will officially talk about my experience of semi-automatic coffee machine making milk foam.

The steps of the semi-automatic coffee machine are as follows:

1. Pour frozen (about 5 degrees Celsius) or room temperature milk into the flower jar. I would like to emphasize one point here, that is, for us beginners, the milk had better not be less than 1x3 of the flower jar, because it is easy to boil when the milk is less than 1GP3, so that the milk can not be foamed.

2. Open the steam pipe. The steam pipe should be opened and set aside before bubbling. There is a little hot water coming out at first, and after the hot water is released, it will be steam.

3. Put the steam nozzle a little under the surface of the milk at an angle of 30-40. My personal habit is to use a steam stick against the mouth of the floral cylinder to fix it.

4. Turn on the steam and begin to foam formally. When making milk foam, you must pay attention to the steady hands, do not move quickly, because it is easy to sniff out big milk bubbles; milk must play a whirlpool, because if there is no whirlpool, the milk will only be heated and will not make beautiful milk bubbles.

5. Finish beating milk foam. How do you know you've finished milking? When we feel that the milk jar is slightly hot and the milk bubble rises to the full of nine minutes, we can turn off the steam knob and remove the flower jar. In this case, if we continue to fight, the milk will be too hot and the milk foam will be too hard. And the strong milk foam poured into the coffee will not be mixed with the coffee, but will show a pile of phenomenon. At the same time, the high temperature of milk can easily cause foam and milk delamination, which is not conducive to us.

The picture above: coffee beginners, Wang Yan beat the milk foam

After beating, the foam is neither rough nor soft. The ideal foam should be like yogurt, thick and smooth as a whole, giving people a sense of suitable thickness.

6. Clean the steam pipe. I usually release steam again after using the steam, which is to prevent the milk from drying up and clogging the steam pipe, and then wipe the milk off the steam pipe and nozzle with a towel.

At this point, all the tutorials of using the Aibo semi-automatic coffee machine to make milk foam will be completed.

However, Wang Yan gives you some tips for making foam with a semi-automatic coffee machine:

1. The selection of milk. We usually choose whole milk for foam, because the foam produced by whole milk is smooth and dense.

2. Temperature. The temperature must be controlled at about 65 degrees, that is, slightly hot, because when the milk exceeds 65 degrees, the milk will go bad, which will greatly affect the taste. More than 80 degrees will break the protein structure in the milk, resulting in milk foam failure.

3. Personally, I think frozen milk is easier to make smooth and dense milk bubbles than normal temperature milk. My understanding is that frozen milk takes longer to get hot, and as beginners, it is easier for us to grasp and control the rhythm of foaming. Even if we accidentally sniff out the foam in the process, we still have extra time to save it.