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Coffee pull can not be ignored in an important detail! Milk foam is too thick, how to deal with layering?

Published: 2024-04-19 Author:
Last Updated: 2024/04/19, Do you often have this situation when you are just learning to pull flowers? or this situation: when the material is ready and begins to draw flowers, the milk foam is always poured into the cup in a "lump" state, which can neither blend with the coffee nor make a good-looking pattern. Obviously, it was still fine when it was sent away, why did it become so lump after the flower pull started?

Do you often have this situation when you are just learning to pull flowers?

Or something like this:

When the material is ready and begins to draw flowers, the milk foam is always poured into the cup in a "lump" state, which can neither blend with the coffee nor make a good-looking pattern. Obviously, it was still fine when it was sent away, why did it become dungeon after the flower pulling started?

Why do milk bubbles become dunes? The dunes described here do not refer to the thick milk bubbles sent to cappuccino, but rather that during flower drawing, the foam is poured out independently, not as a whole with the milk.

There is only one explanation for this state, and that is "layering". Milk foam and milk are separated from the original one and become two separate substances. So the question is, what caused this to happen?

First, the steps of getting rid of the wrong foam are divided into three steps: foaming, splashing, and fusion. The first step is to use a steam stick to inject air into the surface of the milk to make atmospheric bubbles wrapped in protein; then submerge the steam sticks into the milk, cut these large bubbles and divide them into several tiny bubbles; finally, create a whirlpool, blend the milk bubbles with the milk, and send them to the right temperature. The problem lies in this step. Once we put the steam stick too deep, it can send out the whirlpool, but it is difficult to cut the large bubbles floating on the surface. The inability to cut the bubbles means that the bubbles cannot be incorporated into the milk later, so in the subsequent fusion heating process, the steam stick is just heating the milk, while the bubbles cannot be fused and separated because of the temperature difference between the foam and the milk.

Of course, the solution is very simple, do not let the steam stick buried too deep, milk is just enough to drown the steam bar stomata! The milk foam made in this way is not only very dense, but also will not appear the phenomenon of layering!

Second, it has been placed for too long, which is the hardest-hit area that leads to the delamination of milk foam! When some friends start to pull flowers, they will worry about the concentration because it has been placed for too long and the flavor dissipates, so they choose to dispose of the foam first, then extract and concentrate, or after getting rid of the foam, give priority to cleaning the machine and shelve the flower! Both of these will cause the foam to be placed for a long time and separated from the milk.

So Qianjie's suggestion is to avoid it through simultaneous production, taking a regular latte as an example: the extraction time of concentration is usually about 30 seconds, and the killing time of milk foam varies from 15 to 20 seconds depending on the steam strength of the coffee machine, just think of it as 20 seconds. If we want to make at the same time, then we need to control their respective time! First extract and concentrate, and then start to dispense the foam after about 11 seconds of the concentrated extraction. In this way, after the concentration and extraction, the milk foam is just finished! (like some Italian machines without automatic extraction, friends can set aside a time difference of 1 to 2 seconds to stagger the time to close the extraction key.) if, because of some special circumstances, the foam is still placed for a long time after it is finished, then we can also use another way to slow down the consequences of layering, that is, "invert the cylinder"!

The action of inverting the cylinder can help us eliminate some of the existing large bubbles, and at the same time, it can also fuse the milk and foam again and reduce some of the thickness through inversion. Therefore, if it is not for the delamination of milk bubbles caused by technical problems, we can alleviate the negative effects of layering by dumping the cylinder. (remember to shake the milk tank clockwise after pouring the tank, which can effectively increase the fusion of milk and foam.)

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province

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