Knowledge of hand-made milk foam in fine coffee technology

What is foam?

These concepts are concepts in my teaching system and cannot be treated as industry standard concepts. Remember! Hot milk: refers to the milk that has not been sent at the bottom of the flower tank after the milk foaming operation; milk foam: refers to the part of the foam floating on the top of the hot milk after the milk foaming operation; milk foam: refers to the final product formed after the milk foaming operation, the hot milk and milk foam are fully mixed. This is also the purpose of our foaming in most cases.

Method of hand foaming milk

The first step: first do fast low hit, hit to have obvious resistance and soft feeling; next do medium hit, hit to have obvious resistance and soft feeling; finally do high hit, hit to have overall resistance and soft feeling. Tip: Pay attention to the height of the twitch.

Step 2: Repeat step 1. This completes the manual milking process. If you want your foam to be less thick and have some fluidity, just do the first step. After frothing, pull out the piston vertically to help drive out a lot of rough foam. (Because I didn't download the picture, I don't know the specific samples of the author's low, medium and high hits)

Making of Handmade Hot Milk Foam

Heat milk (which froths and holds, Nestle recommended) to a temperature that is hot (60 to 70 degrees) but manageable. What kind of heating method is used is not important, the key is to reach this temperature (why to reach this temperature, will be discussed later). The heating method used in the store I directed was the microwave oven. At first, I slowly tried to find out how long it took to heat the milk to the target temperature with a big fire. Later, I directly put the milk in and heated it according to the time after the test. It was very convenient and very fast.

Handmade cold milk foam making

Cold milk foam is the fully refrigerated milk directly into the manual milk machine, with the manual milk machine hit the milk foam. This milk foam is used in large quantities on iced coffee and works well. However, the author occasionally added it to hot coffee, and got the different performance of cold and hot two effects in a cup of coffee, which is worth a try.

frothing temperature

The lower the starting temperature of milk foam, the longer the operation time, of course, the more delicate it can be, which is one of the reasons why milk needs to be refrigerated. Milk foam is generally heated to more than 60 degrees when doing the best pull flower. But we're using a manual milk pump. The heat will be lost. Heat to 70 degrees or so (don't go any higher, the foam will be thick). The end temperature of the milk is certain (do not exceed 65 degrees).

the amount of milk

Add milk about 2/5 is enough, do not hit the highest milk, keep the speed higher state hit more than ten times is enough, more and more will be more and more dry. Then use a spoon to scrape off the top layer of about 2- 3 cm thick milk foam and pull it against the flower cup several times. When you're done, tap on the table a few times, and then the milk bubbles in the cup. Keep shaking the cup clockwise or counterclockwise until you pour the coffee. (Because when you stop, it will be divided into upper and lower levels.) The common problem of hand milk foam is that it is relatively dry, milk and foam are separated. It is said that the double-layer milk effect will be finer than the single layer, but it will be drier. Unverified).