The feeling of foaming-the method

Methods used in the process of teaching students:

The first step is to understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and easy cleaning in coffee making.

The second step is to learn how to use the sprinkler to touch the milk surface, the location and depth of the selected point.

The third step is to recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off. Because our hand temperature is about 30 degrees, so I personally think that the temperature of milk foam should be between 65 and 70 degrees. Because if it is too hot, it will destroy the nutritional value of milk.

Next, let's talk about the temperature at the end of milking. In fact, there are many theoretical theories about this temperature, but it is not detailed here. We will talk about the feeling when we discuss the flavor of liquid milk in the future. I just want to talk about what the temperature feels like on the hand. When we feel this temperature with our hands (in continuous heating), it is hot, but we can stand it for two or three seconds; as soon as we feel warm, we stop heating (the back end of the heating feels very hot on the hand, but it can hold it).

In some places, thermometers are used to measure. I think this kind of teaching method is not good. Technology is something that people need to understand attentively, and it is not very good for people to improve their own skills with the help of external forces.

The fourth step is to know a dead angle of contact between a foam-drawing jar and the steam tube of a coffee machine. After watching a lot of domestic and foreign baristas beating milk foam, coupled with their own constant attempts, I found that playing milk foam has a dead angle, just like playing video games, some dead corners can not hit you, but you can hit others. This angle is very troublesome to say in words, probably because the nozzle of the flower jar must be lifted, and the cylinder block should be tilted according to the rotation direction of the foam.

Step five, find the vortex. The function of this vortex is to pull the coarse foam below the liquid surface through the vortex to make the surface clean. There are many states of a vortex, each of which needs to be observed and remembered. This point is so deep, let me keep it simple. If you want to have a vortex, the sprinkler of the steam pipe should not be too deep under the milk noodles.

The sixth step is the problem of moving the flower cylinder down and up. When the sprinkler is in good contact with the milk noodles, that is, open the steam valve, the vat moves down very slowly, and you will hear the steam of "eating"shearing" with the milk (about the shear force, when discussing the principle of milk foaming later, talk slowly!) The sound made is commonly known as "the sound of air intake". The sound of air intake to human body temperature can no longer appear, otherwise, there will be a lot of coarse foam on the surface.

At this point, move the flower jar up a little bit (just a little bit, which is important, which is understood by many people as moving up continuously, which is very wrong), and let the steam sprinkler leave the cutting surface so that the sound of "eating" can not be heard. At this point, by adjusting the angle of the vat, remember that it is the angle, not the position of the sprinkler and the surface (very small angle adjustment), find the vortex, pull the coarse foam off the surface in the foaming stage, and continue until the temperature reaches the hot temperature.

The seventh step is to understand the state of milk after steam and how to deal with milk bubbles. After the milk is dismissed, it is not the ideal foam, but in a layered state. The lower layer is the heated milk, and the upper layer is the "foam" after the milk is dismissed, so we have to deal with the milk after discarding. Shake up and down to remove the coarse foam from the surface. Shake and let the hot milk mix well with the top foam to form foam. This step is very critical, some friends do not attach great importance to this point, then all previous efforts will be wasted.

Before the eighth step, the milk foam has been in a state of shaking in the flower jar to avoid the layering caused by this. This is a professional habit that must be developed.