The basic steps of heating milk and making milk foam in coffee technology

Pour the cold milk halfway into the jar; insert the coffee maker nozzle into the milk jar close to the surface of the milk. Open the steam valve to make the nozzle spray steam.

Adjust the position and angle of the milk tank; when the amount of milk foam in the milk tank reaches, put the nozzle into the bottom of the milk tank until the temperature reaches 66C; immediately turn off the steam, remove the milk tank and wipe the steam nozzle and spilled milk with a wet towel. Look carefully at each step. Pour the cold milk halfway into the milk jar. Always use stainless steel. Never fill the milk tank with more than half the milk. Be confident that the milk will grow in volume.

Insert the nozzle neatly into the milk just near the surface. Adjust the position of the milk tank so that the nozzle and the floating milk foam are in balance. If the nozzle is too low or the angle control is subtle, it takes time and experience. Milk shouldn't splash around, it should roll under the sprinklers. After a while, a vortex will form and rotate in the cylinder. After tidily pumping into the milk tank, listen for the "hissing" sound of sucking milk.

Avoid excessive rotation of milk in the milk tank, both up and down and horizontally. Novices always do that. But the result is a large foam, short duration, and poor milk gradation. When the amount of milk foam in the milk tank reaches the required level, extend the nozzle into the bottom of the milk tank. Keep the sprinkler in this position until the thermometer points to 66C. This is the value of the thermometer. For best results, milk should be at a temperature between 66-71C. Like humans, milk is essentially organic. Milk will burn if the temperature exceeds 82C. Turn off steam immediately and remove the milk tank.

Warning: Paint tubes are hot. Direct contact with the steam won't burn you, but the snorkel isn't so polite. When pouring milk into coffee, use a spoon to catch the foam, then pour the milk into the coffee. As a general rule, don't scoop foam into your coffee. Frankly, it's amateurish and doesn't make good coffee drinks.

But when your customers want "creamy coffee"(coffee with only foam and no heated milk), you can safely spoon the foam into your coffee. Some experienced shop assistants can separate the milk from the foam by shaking the milk jar in their hands. You can practice pouring milk into your coffee without letting the foam run out, and then pouring the foam out quickly. Clean nozzle and spilled milk with wet towel. Unless there are a lot of guests, refrigerate milk jars and leftover milk. When reheating, add new milk (not more than half a jar). Add enough milk, or the customer will complain. Milk that has been heated many times tastes terrible when it is cooked again. Finally, every time you use the nozzle to foam the milk, be sure to wipe it clean.