Coffee technology fancy coffee milk foam production and milk foam treatment

Teaching of milk foam making

I often see a lot of friends are discussing the problem of pulling flowers, and some friends suggest that the most important thing to pull flowers is to make a good tank of milk foam. I agree with that. To pull flowers well, the most critical factor is milk foam, in fact, pull flowers is relatively simple approach.

How to make a good jar of milk foam? In fact, this thing cannot be taught by words and images. It must be taught by people who have a deep understanding of milk bubbles. Only by hand and mouth can they master it in a short period of time. This is like practicing a musical instrument, beginners must be in the teacher's hand, one-on-one teaching, from shallow to deep grasp of the essentials, and then proficient.

The first step is to let them understand the correct operation process of the coffee machine steam system, understand what the purpose of the empty steam pipe before and after the milk bubble is, and understand the importance of towels and cleaning in coffee making.

The second step is to let them learn how to touch the milk surface with the nozzle, the position of the selected point, and the depth of the selected point.

The third step is to let them know two temperatures. One is the temperature at which the foam starts and ends, and the other is the temperature at which the foam is made. These two temperatures are very important for beginners, which is directly related to whether the principle of milk foam is mastered.

First of all, foaming, milk is initially cold (preferably fully refrigerated at 5 ° C), which can extend the foaming time, so that it can foam fully fine foam, and then open the steam valve to foam the milk. Foaming to the same temperature as our human body (feel neither cold nor hot), foaming cut-off.

Next, the temperature at which the frothing stops. In fact, there are many theoretical statements about this temperature, which are unknown here, and we will talk about feelings when discussing the flavor of liquid milk in the future. Let me just say what it feels like to have this temperature on your hand. This temperature is hot when we feel it with our hands (in continuous heating), but it can last for two or three seconds; when the temperature is reached, stop heating (stop heating the rear end feels very hot in the hand, but it can be held).

In some places, thermometer is used to measure. I think this teaching method is not good. Technology is something that needs people's heart to understand. It is not very beneficial to improve people's own technology with the help of external forces.

Step 4: Recognize a dead angle where a milk frothing jar contacts the steam pipe of the coffee machine. Read a lot of domestic and foreign barista operation to play milk foam, plus their own constant attempts, found that there is a dead angle to play milk foam, just like playing video games, some dead angles are bullets can not hit you, but you can hit others. This angle is very troublesome to say in words, probably the cylinder mouth of the flower cylinder must be lifted, and the cylinder body should be inclined according to the rotation direction of the milk foam.

Step 5: Find the vortex. The role of this vortex is to foam out of the coarse foam through the vortex pulled to the surface below, so that the surface clean. Vortices have many states, and each one needs to be observed and remembered. This is a very deep point, I simply point it, to have a vortex, steam pipe nozzle can not be too deep under the milk.

Step 6, pull the flower jar down and up the problem. The nozzle is in good contact with the milk surface, that is, open the steam valve. At this time, the flower pulling cylinder moves downward very slowly, and you will hear the "eat" steam and milk "shear"(about shear force, when discussing the principle of milk foaming later, talk slowly!) The sound emitted is commonly known as "intake sound". Air intake to human body temperature this sound can no longer appear, otherwise, the surface will have a particularly large coarse foam. At this time, move the pull cylinder up a little (only one point, this is very important, many people understand it as continuous upward movement, this is very wrong), let the steam nozzle leave the shear surface, so as not to hear the "eat" sound. At this time, by adjusting the angle of the pull cylinder, remember that it is the angle, not the position of the nozzle and the surface (very small angle adjustment), find the vortex, pull the coarse foam of the foaming stage off the surface, and continue to the temperature until the temperature reaches the hot temperature.

Foaming method

After the milk is whipped, it is not our ideal milk foam, but in a layered state, the lower layer is heated milk, and the upper layer is whipped "milk foam", so we have to treat the whipped milk.

1. Shake up and down to remove the coarse foam on the surface.

2, shake, let the hot milk and the upper layer of milk foam fully mixed to form milk bubbles. This step can also be achieved by reversing the two pull vats (I prefer this method).

This step is a good key, some friends do not pay special attention to this point, then all previous efforts have been wasted.

The eighth step, before pulling flowers, milk bubbles have been in a state of shaking in the flower jar to avoid the reappearance of layering caused by this surface. This is a professional habit that must be cultivated.

So that's how I teach foam.