How to make milk foam in a coffee machine

The basic breakdown of process skills exercises can be summarized as follows:

1. Operation process of bean grinder;

2. Filling process of powder filling;

3, coffee machine operation process;

4, steam rod operation process;

5. Habit of cleaning and resetting;

In the actual operation of coffee flower pulling, it is particularly important to make milk foam for flower pulling, and this skill training is also the most patient link. We collated the "coffee machine how to make milk foam" learning materials!

When operating the steam system of the coffee machine, it is necessary to ensure the degree of steam quality, which is divided into three air sprays and one wipe to complete the process operation. After the first air spray removes condensed water to obtain dry steam, the steam must be opened at one time when filling the steam, so that the steam can blow the milk in the milk tank to form a vortex. Control the temperature of whole milk and milk foam, why said milk temperature is too high to make milk foam effect is not good, this is because there is a kind of gum fat in whole milk, this kind of colloid is dissolved at low temperature, and affected by temperature, this kind of colloid will produce coagulation, will change from sol state to gel state, this kind of gel we have seen, is the milk skin formed after boiling milk.

When steam blows milk foam, a gel phenomenon will affect the effect of milk foam, so when blowing milk foam, it should be controlled between 65 and 70 degrees, that is to say, feel the bottom of the flower pulling jar with your hand. When it is hot to touch, but you can hold it for a few seconds, stop the steam filling. This is also the reason why milk should be fully refrigerated in the refrigerator when blowing milk foam. It is to increase the time for blowing milk foam and prolong the time for milk heating. Control the intake of steam.

The height of the steam nozzle from the milk level must be controlled in place, and it must be stuck at the position of the scribe line at the end of the steam nozzle, neither too deep nor too shallow. Too deep will cause only heated milk without foam, too shallow will cause excessive foam or splash phenomenon. Also note that as the milk foam grows, the milk tank should be lowered appropriately, always keeping the nozzle and milk at a consistent height. Want to play the ideal milk foam milk selection work is also very important, choose milk thicker milk, water content must be small.