Can it be saved if the foam is rough and too thick? What do you need to pay attention to to get rid of the delicate texture of milk foam?

Delicate, smooth and mobile milk foam is the most basic requirement for making a good latte or pulling out a good-looking flower. And when we find that this requirement is not met after we dispose of the foam, the quality of the latte will certainly be greatly reduced, but if it is wasted to dump the overturned foam directly, is there any way to save the overturned foam?

The common incidents of milk foam turning over are nothing more than thinning, thickening, thickening, and obviously layering these phenomena appear alone or in combination. First of all, let's talk about the thinning of milk bubbles. Too thin milk bubbles will make them more mobile. It may be more difficult to control the flow direction of milk bubbles when pulling flowers, increasing the difficulty of pulling flowers. But it has little effect on the taste of milk coffee. So there's no need to fix it. The second type is the thickening of the milk foam, that is, the milk foam is not delicate and has obvious thick bubbles, and the taste of the latte will naturally become rough and hindering. There are two kinds of discussion about the lack of delicacy of milk foam here. The first one is that the surface of milk foam is basically delicate and reflective, and there are only a few obvious big bubbles. In this way, Qianjie suggests that you only need to shake the milk tank in one direction, and the big bubbles will basically be eliminated.

The second situation is that there are more rough bubbles after playing milk bubbles. At this time, you can use the milk tank to knock down on the table 2-3 to break the unstable bubbles. The name of this action is "shaking jar", which often occurs in milking foam. If you hear a knock or two on the table after turning off the steam bar in a cafe, don't panic, that's the sound made by the barista "shaking the tank" after getting rid of the foam.

The third type is the thickening of milk foam. If the foam is thick, the mobility will be weak. Not to mention pulling flowers, it is difficult to even blend evenly, and the latte not only tastes uneven, but also tastes more bitter (the taste of foam and Crema is bitter).

In the face of this situation, the simple way is to "scrape the foam". The specific operation is to use a spoon to scrape off part of the layer of milk foam on the surface, so that the milk bubble is not so thick.

Sometimes you send 5% full milk to 6% full milk, but the fluidity of the foam is very poor. This is the fourth type of rollover, where milk is separated from foam. After getting rid of the milk foam, the milk and the milk foam are not completely separated, but a large part of them are in a state of blending, when the fluidity of the milk foam is the best. With the passage of time, the milk and foam will slowly layer, the relatively heavy milk will sink, and the relatively light foam will float, which will show up 30 seconds after passing the foam. If the milk is delaminated with the foam, shaking the milk tank will find that the fluidity of the foam is very poor. When making lattes, only milk may be poured out of the vat, or a whole piece of milk foam may be poured out. If you want to blend milk foam and milk again, you will use a method called "pouring the tank". The specific operation is to use two milk tanks and pour all the milk bubbles from tank An into tank B. in this way, the milk and foam will re-form the fusion area. If the flow is still not good, repeat it again. In general, this kind of rescue method can only be used twice, if the two times can not be reintegrated, then save the failure! (because the milk will cool down during the pouring process, the more times it is poured, the faster the cooling will be.)