Coffee and milk foam fusion principle, fusion mode

The principle of fusion: the fusion of coffee and milk is a very important step in brewing espresso. It can enhance the taste and taste of espresso to a better level, and can also fix the small errors that occur in the process of making espresso and milk foaming, and change the taste of the whole cup of coffee through fusion methods and techniques. What is the principle of integration? First of all, we use our imagination to imagine coffee, milk and milk bubbles as a molecular state, and the best way to fuse is that the whole cup of coffee is a uniform molecular combination of coffee, milk and milk bubbles. To achieve this level, we must give the binding force between molecules during fusion, and such forces must be stable and continuous. Therefore, in the fusion, milk and milk foam molecules should be poured in a quantitative way to make a uniform combination of coffee, milk and milk foam molecules, so that when we drink the whole cup of espresso, each mouthful is a uniform molecular combination of coffee, milk and milk foam, so as to give full play to the effect of each molecule and make the whole cup of coffee show the best state.

One of the ways of fusion

1. Fusion action coffee first put the steel cup close to the edge of the cup, pour into the amount of milk foam should not be too much, lest the initial impact force is too big to break up the surface cream.

two。 Then raise the steel cup and add more milk foam to increase the strength of fusion.

3. Then reduce the height of the steel cup and control the flow of milk foam to make the fusion strength uniform.

4. Then raise the steel cup to do the second fusion action.

5. Finally, lower the height of the steel cup to the edge of the cup, wait until the cup is full and quickly remove the foam.

Fusion technique: before mixing coffee and milk foam, we must scrape off the thicker milk foam from the surface of the foamed milk foam with a stainless steel spoon, and pay special attention to the gesture of holding the spoon with fingers on the back of the spoon to avoid scooping up the painstaking milk foam.

In the fusion process of coffee and milk foam, the most important skill is to maintain a certain flow of milk foam to merge with the coffee, and give the appropriate fusion strength. When we pour into the milk bubble, the steel cup must continue to move up and down to give fusion strength, but to maintain the injection of a certain amount of milk foam, the steel cup must increase the amount of milk foam when it rises, so the wrist must control the amount of milk foam poured in. When the steel cup falls, the amount of milk foam must be reduced, and the wrist must control the amount of milk foam poured in, and the foam must be poured continuously instead of intermittently in the process. Therefore, the part of the elbow should be slowly improved at a fixed speed, and this skill must be constantly practiced before it can be used skillfully. We can use the flow rate when pouring into the foam and the impact force during the fusion to change the concentration and taste of the coffee. The greater the impact force and flow rate of the fusion, the lighter the coffee concentration taste, and the smaller the impact force and flow rate of the fusion, the stronger the coffee concentration taste, so that the taste of different concentrations can be adjusted to meet the needs of different customers.

Speed and rhythm of fusion: there is also a very important factor in fusion, that is, the speed and rhythm of the fusion of coffee and milk foam. The speed of fusion will affect the taste of the coffee, while the rhythm will affect the overall performance of a cup of coffee and the pattern of flower drawing. In the fast and sometimes fast, the slow sometimes slow, in which the rhythm must have the accumulation of skilled skills and experience, and different patterns will have different rhythms.