How to make smooth and delicate milk foam? The reason for the roughness of latte milk foam

In our wreath, there is always a saying that as long as the milk foam is played well, the flower is completely free of trouble. It can be seen that in order to make a good-looking flower pattern on latte, the premise is to make fine, smooth and liquid high-quality milk foam first. As the saying goes, everything is difficult at the beginning. If you want to reproduce the standard milk foam of "other people's home" at home, it is precisely the first step to defeat many small partners first.

Then, Qianjie today will take out a "home ready" flower jar and teach you how to send delicate and smooth milk bubbles!

Knock on the blackboard, draw the key points are not urgent, the front street first gives everyone a brief explanation of how the steam stick on this Italian coffee machine works when it is running.

When we turn on the steam valve, the hot water vapor will spray out from several small holes in the steam wand and hit directly on the milk, causing the latter to heat up quickly. This is the steam wand heating the milk. The milk "send" can also be understood as "foam," we need to adjust the angle of the milk tank/steam stick, use these outward steam to force air into the milk, and then the protein in the milk wraps the gas, forming a soft milk foam layer floating on the surface.

When it comes to actual operation, at the beginning, half of the steam hole is exposed in the air and the other half is buried in the milk liquid. Then, the air intake amount is determined according to the desired milk foam thickness, that is, the length of the squeak ~ squeak ~ squeak. Until the intake is complete, the milk is allowed to "flood" the steam holes, in order to avoid further foaming and to move on to the next stage: foaming.

The key to cotton: creating a vortex We need to know that the steam sprayed from the steam hole can not only pump air into the milk, but also continuously cut the "air mass" wrapped in protein.

The more air the protein envelops, the bigger the milk bubbles that form and the easier it is to burst. And the steam that comes out just happens to be able to break up those unstable big bubbles quickly, and let them slowly split into countless small bubbles. In contrast, these bubbles are stable and do not break easily, forming a fine layer of milk bubbles when they come together. The vortex was created to control the water vapor. Don't run around and concentrate on eliminating the big bubbles.

As a rule of thumb, Front Street believes that there are two tips that can help you create swirls more easily: one is to find the right position and angle of the steam wand, and the other is to make the milk tank as large as possible.

To create a vortex successfully, not only must you adjust the contact point between the steam wand and the milk, but you must also create a horizontal force on the steam. When the steam wand is inserted into the milk liquid, it is best to keep the entry point at 3 o'clock or 9 o'clock, and then the metal tube can form an angle of 60 degrees with the liquid surface, so that there is basically a horizontal force into the milk. That is to say, as long as you master the angle and the position of the steam hole, you can send out fine milk bubbles even without holding it.

Another key point is to use the tilt of the milk tank to obtain a larger liquid level, mainly to make it easier to form a moving vortex. Secondly, in the case of a certain amount of milk foam, the larger the liquid level formed by milk and the thinner the milk foam layer, the more favorable it is for us to quickly cut large bubbles into small bubbles, thus forming a more delicate texture.

How do you beat and beat at the same time? Front Street noticed that although some friends learned to make vortices, but the milk bubbles are always not smooth, even hard hair old, this is why?

If the steam hole is placed at the bottom of the vortex, the steam will first spray to the cylinder wall to form a dark surge, and the bubbles in the upper layer will have no chance to roll down. Then, for milk at this time, the vortex simply played a role in heating, bubbles should be rough or rough. Therefore, after we have finished breathing, we should move the steam hole to the milk foam layer as soon as possible to really play the role of cotton.

In the front street, instead of dividing it into two links, we might as well try to simultaneously carry out the two steps of sending and cotton.

Start by burying all the steam holes, then quickly adjust the angle to create a vortex, and then move the milk tank down little by little. When the milk tank moves down, the milk liquid level also drops for the steam hole, and then the steam hole is slightly exposed to the liquid level to start sending. The essence lies in gradually moving, so that you can more steadily control the amount of milk foam, and because the steam has been creating a vortex in the milk foam layer, the milk foam is in a more delicate state at the beginning, when entering the right amount of gas, it will fix the milk tank motionless, you can always play cotton.

To find a stable position, we need to master the use of milk cylinder to block the steam stick, forming a state that is easy to pull up and down. Front Street generally recommends using the mouth of the milk tank to move down slowly along the steam stick, we can use clean water to contact first, wait until there is a feel and then test with milk live ammunition.

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Front Street Cafe

No.10 Baoanqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou City, Guangdong Province