Coffee pull flower Italian coffee machine how to make good milk foam

Hand-foaming requires equipment.

Double milk bubble cup or single layer

Two flower cups.

Mocha pot 2 sets [the mocha pot is used because it can make espresso, although there is no way to compare it with machine-brewed concentrate. Therefore, the mocha pot is the choice of friends who do not have a machine and want to try to pull flowers.

The machine needs equipment to make milk foam.

Tiamo jacquard cup

Coffee maker with steam pipe

You need materials to make milk foam.

Milk:

The first recommended brand is Nestl é full fat, and the rest are President's Milk, Faxi, Baxi, Morninglight Pure Milk (in green box), Wandashan (original with pure milk), Guangming Youbei, New Green Park, Weiji and so on. The fat content must reach 6% to 7% (high-fat milk).

Second, knowledge of hand-made milk foam

What is milk foam?

These concepts are the concepts in my teaching system, but can not be treated as industry standard concepts, remember!

Hot milk: refers to the milk that has not been sent at the bottom of the flower jar after the foam operation.

Foam: the part of foam that floats on the top of hot milk after foam operation.

Milk foam: refers to the final product formed after the hot milk is fully mixed with the milk foam after the milk foam operation.

This is also the purpose of milking in most cases.

The method of making milk foam by hand

The first step: first do fast low hit, hit until there is obvious resistance and continuous feeling; then do medium hit, also hit obvious resistance and continuous feeling; finally do high hit, hit as a whole have resistance and continuous feeling. Tip: pay attention to the height of the twitch.

Step 2: repeat the first step. In this way, the process of manual milking is completed. If you want your foam not to be too thick, to have a certain sense of flow, just take the first step. Pulling out the piston vertically after foam is helpful to drive out a lot of coarse bubbles.

Production of hand-made hot milk foam

Heat the milk (milk that can be foamed and held, recommended Nestle) to a temperature that is hot (60 to 70 degrees) but can be held. What kind of heating method is used is not important, the key is to reach this temperature (why this temperature should be reached will be discussed later). The heating method used in the store I have instructed is the microwave oven. at first, it is slowly trying to find out how long it takes to heat the milk to the target temperature with a big fire, and then just put the milk in and heat it at the time after the test. it's very convenient and very fast.

Production of manual cold milk bubbles

Cold milk foam is the milk foam produced by pouring fully refrigerated milk directly into a manual milking machine and using a manual milking machine. This kind of milk foam is widely used on iced coffee and has a good effect. However, the author occasionally adds it to hot coffee and obtains the different performance of cold and hot effects in a cup of coffee, which is worth a try.

The temperature of milking

The lower the starting temperature of the foam, the longer it can be operated, and of course, the more delicate it can be, which is one of the reasons why milk needs to be refrigerated. Milk foam is usually the best to do flower drawing when heated to more than 60 degrees. But we use a manual milking machine. The heat will be lost. Heat it to about 70 degrees (don't go any higher, the foam will get thicker if you get higher). The end temperature of the milk is fixed (do not exceed 65 degrees).

The amount of milk

The amount of milk added is about 2 pound 5 is enough, do not hit the highest when milking, keep the speed of the state to hit more than ten times is enough, more and more will be more and more dry. Then use a spoon to scrape off the upper layer of about 2-3cm of coarse milk foam and pull it against the flower cup several times. After pulling, tap a few times on the table, then foam in the cup, shaking the cup clockwise or counterclockwise until it is poured into the coffee. Because once you stop, it will be divided into upper and lower levels. The common problem of hand-beating milk foam is that it is relatively dry, and milk and foam are separated. It is said that the double-layer milking effect will be finer but drier than the single-layer milking effect. It has not been verified.

Third, how to use machine steam pipe to make milk foam

Preparation before milking

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. Learn how to use the sprinkler to touch the milk noodles, the location and depth of the selected points.

Two temperature problems

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. Next, let's talk about the temperature at the end of milking. 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. Xiaohan thinks that scientific metrology is also good, so it is very difficult for traditional Chinese medicine to pass on.

Angle problem

Know a dead angle 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.

Vortex problem

The function of the 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 problem of pulling the vat movement

The sprinkler is in good contact with the milk, that is, open the steam valve, and the vat moves down very slowly, and you will hear the steam of "eating"shearing" with the milk (about the shear force, when we discuss 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.

Steam quantity problem

I often see this description in some materials: when making milk foam, as soon as the nozzle touches the milk noodles, all the steam valves will be opened. I don't quite agree with this (except for the two-stage steam valve, because there is no way to operate the steam volume, here I refer to the mainstream knob steam valve). In fact, this view is not too big a problem, but as a beginner, the weight of the opponent is not controlled, the valve button is often screwed. Even for coffee lovers, I think it is best not to use this guiding ideology to operate steam valves.

Back to the subject, let's talk about air pressure. After the air pressure is formed in the boiler, we open the steam valve, no matter how much it is opened, the steam is sprayed out at this pressure. It's just that the volume is a little small, not the pressure. I suggest that you only need to open the valve to the range where you can foam normally, there is no need to open it all. If you accept this theory, the coffee maker valve in your store will live a long life. If I accept this point of view, I will talk about how to develop this professional habit. For example, your coffee machine only needs to be twisted three times in the open direction (remember, three times, not three laps) to emit enough steam for foam, so please use this method to operate the steam valve of your coffee machine in the future. Open three times and close three times. Of course, if it takes two or four turns to get enough steam, follow the above method, and so on. In this way, the valve will no longer be closed too tightly or opened to the slippery wire. Congratulations on the longevity of your valve!

The problem of screaming like killing pigs

Milk does not foaming this process, or the amount of foaming is very small, it will produce this sound. The direct reason is that the sprinkler is too deep below the surface of the milk. The way to avoid it is to move the flower jar down so that the sprinkler does not go too deep into the surface of the milk, and the sound immediately disappears, in exchange for the "eating" sound we want to hear.

Steam control force problem

That is, no matter how much air pressure is used (in the allowable range of the boiler, personal understanding: 0.8-1.2bar), it can produce very good quality milk foam. First, establish a premise: use the 600ml medium pull vat (old-fashioned), hit a jar full of milk foam, and make the WBC standard two cups of foam thickness in 1cm cappuccino. This topic refers to the problem of foam distribution, that is, how to make the foam thickness of two cups of cappuccino consistent. Our slightly experienced operators all know that there are some tricks to achieve this, which is not difficult to master, but you must have a deep understanding of the state of the milk foam in the jar.

The problem of milk foam control

It mainly includes the following aspects: first, the degree of foam foaming. The degree of foam foaming is the most difficult to practice a kind of control, this control requires the operator to have a strong understanding ability, can understand the principle of milk foaming. The simplest and feasible control method is that it is better to rely on the middle than to the side, and it is better to rely on the top than on the bottom. How do you understand this? The closer the nozzle is to the middle of the vat (but try not to be in the middle of it, otherwise it is uncontrollable), the more foaming, the stronger; the closer to the cylinder wall (but not too close to the cylinder wall, which will affect the intake), the less the amount of foam. The closer the nozzle is to the liquid surface before the first temperature is reached, the more foaming will be. And vice versa! What's the use of practicing this control? As mentioned earlier, there are several criteria for making milk bubbles, one of which is to beat as many milk bubbles as you want; if you want to hit seven points, you will never hit nine points; if you make a cup of product, you will never measure two cups of milk bubbles; each time the cappuccino produced must be consistent in terms of foam quality.

In this control exercise, there is a three-point theory (see figure). These three points are: cylinder nozzle, cylinder handle and sprinkler, these three points are in a straight line, by adjusting the distance between point 1 and point 2, to control the degree of milk bubbles. The second is the cleanliness of the surface of milk foam. This is a relatively easy control exercise. We talked about a dead corner of foam earlier. Although the understanding of milk foam to a certain extent, the angle is no longer important, but for beginners or operators who have not yet understood the principle of milk foaming, this angle should be mastered. This angle is very interesting. in the competition, the angle of milk foam of many champions at home and abroad is like this, because it cannot be said in words, and I cannot help you understand it hand in hand. Then please go to find some videos where the foam is well played, and you can find it casually on the Internet. If you can't find it all the time, buy another one when the author's book is published. I will make a video. I hope this can be solved.

Here, by the way, a way to watch the video, do not look inside the flower jar, the internal picture I have drawn, mainly look at the relationship between the flower jar and the coffee machine, and the steam pipe. Keep looking, looking hard, until you find a feeling. By the way, some books on coffee from Taiwan that have been circulated on a small scale in China are also misleading to this issue. Before saying this misleading, I would like to make it clear that I have absorbed a lot of useful coffee information and learned a lot of methods in such books. I would like to express my thanks to the authors here. Now let's talk about misleading. In the diagrams of these books, many of them put the vats flat, which is not very suitable for beginners. Personal opinion: do not imitate!

Fourth, the related skills of playing milk foam

The treatment of milk foam, the key step

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 so that the hot milk is fully mixed with the upper foam to form foam. This step can also be achieved by reversing two jars (I prefer this method). This step is very critical, some friends do not attach great importance to this point, then all previous efforts will be wasted.

Pour the finished product back and forth several times in two jars, fully mix the hot milk and foam, then divide them equally between the two jars, and then pour back and forth a few times "in a small amount" so that they are evenly distributed. Many friends only do the front action and do not do a small amount of distribution in the back, so there will be unevenness. Of course, it's hard to understand if you describe it in words, but you'll understand if you try to do it a few times. To put it simply, it is to allocate the amount of milk foam. By using this method, the thickness of the foam in the two cups can be achieved.

A few tips: first, before pulling flowers, the milk foam has been in a shaking state in the flower jar to avoid the stratification caused by this to appear again, this is a professional habit, which must be developed. Second, if there is a small ball of milk foam concentrated in the middle of the vortex formed when shaking, which proves that the milk foam is unevenly distributed, it needs to be distributed again; third, before the product is produced, pour a little to the side, try the feel of the milk foam and then make the product. Fourth, when making a double-ring cappuccino, pay attention to the foam concentrated at the bottom of the flower jar, and try to live and stretch when scraping with a spoon.

Requirements for the quality of milk foam

The first standard is that the surface should be reflective. Delicate, velvet-like, slippery.

The second criterion is that there is no coarse foam on the surface.

This requires a lot of foam control ability, of course, this is also the premise of reflection. Those larger than the diameter 1mm are called coarse foam. The third standard is: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same.

The fourth standard is to make two cups of cappuccino, using the WBC standard cup. After the foam is poured into the cup, there is no drop left in the jar. The above four standards have been achieved, and I think it is at least a good jar of milk foam in terms of vision, feel and technology. Earlier also mentioned a sense of hearing, which depends on the milk, just hit the milk foam, must not hear a very continuous burst sound, which can ensure the persistence of the milk foam in the cup.

Milk foam can not be injected into espresso to solve the problem that milk foam can not be successfully injected into espresso when making cappuccino coffee. Why?

The first is that the milk foam is 80% to 90% full, which can be solved by 10% less than dry.

The second is that the crema surface of the espresso is too shallow from the bottom of the cup, causing the foam to float on the crema as soon as the foam is injected.

Solution: tilt the cup as much as possible to increase the depth of the surface and bottom of the crema meter. When injecting, inject it to the deepest point.

The third is that the milk foam is close to the cup when it is injected with espresso, resulting in insufficient strength for the foam to penetrate the crema.

Solution: 10-15cm higher than the cup mouth to inject milk foam, increase the acceleration of foam injection into crema, so that it can smoothly penetrate crema.

The fourth is to solve the problem by means of integration. If the foam is still white on the crema when it is injected (for a small amount, the surface is about 1 beat 3), then immediately reduce the amount of foam injected, make a circle in the cup, and then lift the flower jar up, you can flush the whitened one under the crema.

Fifth, when you pull flowers with seven-point full or six-point full milk foam, the crema will be washed away without increasing the flow. Solution: reduce the foam flow and slowly circle the entire crema until the blend is in place.

On the Classification of cappuccino

If I understand this question correctly, I can classify cappuccino into three categories according to the quality of milk foam, one is wetcappuccino, one is drycappuccino, and the other is halfcappuccino in between. So how do we distinguish between these three kinds of cappuccino? If the foam technology passes, you can use the quality of the foam to distinguish as follows: premise: 600ml (medium) pull the flower jar around, and fill the milk at the bottom of the nozzle. First, the wetcappuccino milk foam is 6 or 7% full; (this milk bubble to do leaves and other lines require more pattern is very good-looking, at the same time, this milk foam can also be used to do latte). Second, the drycappuccino milk foam is full. Third, the halfcappuccino milk foam is 80% full; I prefer 90% milk foam. This foam is great for heart, apple and tulip patterns. In fact, what we usually use most is this kind of milk foam, which is used to make the cappuccino that is common in our daily work.

Tip: practice now. I want to hit a jar full of 70% milk foam, never 90% full. Let's do it!

Five misunderstandings of milking

For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam.

The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers.

The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

The third misunderstanding: after beating up the foam, put it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the layering of milk bubbles, and the integration of hot milk and foam will not be easy to complete. if you don't pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.

The fourth misunderstanding: the two jars will fall in a very high position, the original purpose is to merge, but to arouse more coarse bubbles.

The fifth misunderstanding: the milk foam is not good, blame the steam. In my opinion, the steam pressure of the coffee machine (that is, the boiler pressure) is relatively easy to grasp in 0.8BAR. This pressure is very long, and it is easy to understand the principle of milk foaming, but it takes about 13 seconds to make a cup of milk foam, which is not as fast as the pressure. If the air pressure is 1. 0 or 1.1BAR, the way and method of bubbling will change, but the principle is the same. (on this point, it is necessary to rule out the phenomenon of "vomiting" caused by impure steam, and the flower jar is also shaking violently. If this happens, please empty the steam and try to fully heat it again.)

VI. common problems and treatment methods of milking

1. Can the milk from the manual milking machine be used to pull flowers?

The answer is yes. Let's first look at the simple deconstruction of espresso. Espresso has two basic features, that is, the upper layer is a layer of coffee-like foam, and the bottom is black coffee liquid. This kind of coffee can be used to make lace coffee. So all we have to do is to fill the coffee cup with black coffee about 30ml, then use the beaten milk foam, pour in a little bit, and then stir it well with a spoon, and the white milk foam on the surface becomes a "coffee-colored foam", and it floats on top of the black coffee. Next, we can use milk foam to pull flowers, I have tried N times, ah, the effect is good. However, the coffee made with this kind of liquid is too light, and the flowers with strong layers have limitations, so we can only try it and do not promote it. Of course, it's good to practice your hands in this way from time to time.

two。 Why is the milk foam not fused?

As soon as the milk foam is poured into the concentrate, it is immediately mixed with the coffee, and it is impossible to float on it like the milk foam in the master pull flower video. There is not enough milk foam and not enough to mix with milk.

3. How can I mix the milk well?

Is the milk and milk foam, how to mix it well, pull flowers, a pour is not all white? Temperature. Temperature is important. When you foam, put your empty hand on the flower cup to feel the temperature of the milk. When you feel very hot and can no longer be placed on the flower jar, it will make the foam too hard. The hard foam looks stiff, and it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. So if you want to mix milk and foam well, temperature is the key. Do not put the foam for too long after playing, otherwise it will be stratified.

4. How to make more and meticulous milk foam?

On how to make a good milk bubble, here provides a stupid milk bubble method, that is, pour half of the milk into the steel cup, let the steam pipe and the milk perpendicular to the center or the edge of the steel cup, then let the steam head just touch the surface of the milk, then turn on the steam to 1pm 2, do not move the steel cup, slowly close when the milk reaches 50 degrees, close at 60 degrees, and finally the temperature will reach 66 degrees. In this way, you can make a good cup of foam.

5. What kind of Italian machine do you want to use for milking?

Generally speaking, there are steam heads with three, four and five holes in the machine, and as long as they are a little familiar with them, they all make good milk bubbles. However, the amount of steam produced by the machine, the degree of dryness and wetness of the steam, and the size of the stomata still have an impact on milking.

6. Why do you use water to practice milking?

First, as we all know, water is transparent, which allows you to see more clearly how the vortex is formed.

The second is to better master the number of holes in the play of different milk bubbles! Third, beginners should remember to use a thermometer when you fail to beat the milk foam into a thin shape, and the temperature cannot be better controlled, so the coffee you make is unstable. You may hit the milk foam once or twice in ten times, but that is not a stable quality.

7. The difference between steam milking and manual milking

First of all, the hand-beaten foam cannot be compared with the steam of the machine at all. The fineness of the steam makes its milk foam very delicate and slippery, and the radiation surface of the steam is wide, so the milk foam will be more uniform and mix better. The hand is mainly squeezed through the small hole of the filter screen, and the milk foam is thicker.

8. How to use the electric milking machine bought at home to make milk foam?

I use my own local method to make milk foam, and it feels good. The appliance is the electric milk beater, 9.9RMB, which is bought by Yijia. Step: add fresh milk to the glass, heat it in the microwave oven for 45 seconds, stir in the milking machine for 1 minute, and the milk foam will become. I use a French press to filter out the 50ml coffee and pour it directly from the top of the foam. I can see that the coffee is gradually mixed with the milk and the white foam rises slowly.

9. How to make milk foam?

Method 1: use a milk bubble pot to make handmade milk foam

1. Pour the milk into the milk bubble pot, the amount should not exceed 1 stroke 2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making the milk bubble.

two。 Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze and let the milk freeze.)

3. Put the lid and the filter on, and quickly twitch the filter to press the air into the milk. when you twitch, you don't need to press to the end, because you want to pump the air into the milk, so you can act on the surface of the milk; you don't need too many times. gently twitch about 30 times.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

Method 2: use steam foam to make milk foam.

Do not put the steam pipe into the milk, because there may be some condensed water in the steam pipe, so let off some steam in the front section and drain the excess water by the way.

Insert the thermometer into the container, then insert the steam pipe obliquely into the milk and turn on the steam switch.

Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. A steady "hiss" will be heard when it is in the right position, otherwise it will be very loud or almost silent.

When the milk foam is sufficient, you can bury the steam pipe a little deeper and let the steam continue to heat the milk. The angle of the steam pipe had better be just enough to make the milk rotate.

The steam switch can be turned off when the diffuse reaches between 60 and 70 degrees.

Wipe the milk attached to the steam pipe with a wet dishcloth and release another steam at the same time to prevent the milk from being difficult to clean after it is dry.

Seventh, share the experience of playing milk foam

1. An easy-to-use method of foam for beginners

Put the cold meal milk into about half a flower cup; spray off the remaining water from the steam pipe; insert the milk at an angle of 30-40 degrees, the insertion position is at the center left 1x4 (or right); turn on the steam, first rotate the milk fully, slowly move the flower cup down, do not let the steam nozzle away from the milk too much (easy to produce coarse bubbles) When you feel warm (or when you think the milk foam is sufficient), the steam is inserted deeper into the milk again, so that the whirlpool appears obviously on the surface, and uses the whirlpool to get involved in the coarse bubbles; when you feel slightly hot, turn off the steam, draw out the steam pipe, spray out the remaining milk, wipe the milk stains on the steam head, and return the steam head to position. The above play is whirlpool milk, first look at, and then hit the cotton play. Suitable for beginners.

two。 The secret of making milk foam

ESPRESSO machine steam pipe foam some experience, to share with you. Milk should be taken out of the refrigerator and poured into a steel cup, which can feel the temperature and is easy to control; after the steam pipe is opened, wait for it to blow off the water vapor, and then put it shallowly a little under the surface of the milk, the angle should be tilted a little more, and the sound of steam can be heard; after the milk is gradually warmed up, adjust the angle similar to the angle that the steam is driving the whole glass of milk to rotate. After feeling a little hot, put the steam pipe deeper. When the cup is badly hot, turn off the steam and remove the steel cup immediately, otherwise the foam will disappear if it is overheated. Then keep the machine clean, turn on the steam, blow the residual milk out, and then scrub the milk traces on the outside of the steam pipe when cleaning the machine, so that you can make good foam. If you want the foam to be dense, the steam pipe should not be too deep. I have used all kinds of major milk in the market, all of which can be done, you can have a try. Fendy69: I hit it with a manual bubbler. Frozen milk can beat very well, delicate and dense, but the 60-degree one is not so good. When hand-foaming, the fat content of milk must reach 4% to 4.5% (high-fat milk) is better. The brand is not a big problem.

3. Tip 1

The milk still needs to be heated, and ice should be used if you use the steam engine, because the steam will heat the milk. Beat the foam, shake twice on the table covered with a rag, let the big foam float, and use a spoon to scrape off the thick foam. Stir 2 times counterclockwise with a spoon to the bottom. When you pour, the spoon blocks the milk foam, and what goes down is the milk. When the coffee liquid surface is 2.5cm from the cup mouth, lift the spoon, gently dip from the bottom of the milk tank, the milk foam goes down, and cappuccino comes out in one fell swoop. (coffee uses espresso) the fragrance of coffee, the smoothness of milk, the delicate foam! No sugar is recommended.

4. Tip 2

Milk foaming condition, milk temperature is about 1ml 10 ℃, 600ml steel is packed with 1x3, first turn on the steam pipe switch, spray the excess steam to avoid diluting the milk, put the steam pipe deep into the stainless steel cup about 1cm, turn on the steam switch, listen to the sound change, rotate the stainless steel cup up and down, when the milk temperature reaches about 38 degrees Celsius. Put the steam pipe deep into the milk to stop foaming, make it rotate, and turn off the steam switch when the milk temperature reaches 60 degrees. After the milk is beaten, the temperature should not be too high. Shake evenly from 50 to 60 degrees. The temperature of the coffee should not be higher than 90 degrees. Only in this way can the quality of the flowers be guaranteed.

5. Tip 4

My experience is that the temperature of milking should not be too high. Otherwise, the milk foam is very easy to break. If the good milk powder is poured into coffee or other drinks, it will automatically mix at the bottom and a layer will gradually float up. In this way, there will already be a thin layer of milk powder under the liquid surface of the cup after adding half of the milk powder. It will be easy to pull flowers on top. The overheated milk is poured down. This layer of milk is so thin that it can't even cover the whole cup. The milk starts to flow when you pull flowers. My experience is to stop when you feel a little hot.

Either iced milk or steamed milk is fine. Ice milk must be between 0 and 4 ℃ to make ice foam; milk milk must exceed 60 ℃ to make milk foam.

6. The process of making milk foam.

The nozzle that dispels the steam is attached to the edge of the coffee machine. The nozzle can be turned, but use it carefully, because the heated nozzle is very hot, especially after bubbling. After removing the nozzle, pour the iced milk (about 8 oz) into the milk pot, about half the size of the milk pot; let the nozzle spray steam before putting the nozzle into the milk pot. In this way, the spray pipe can be preheated and the water gathered by steam in the pipe can be washed away. At this point, extend the spray pipe into the milk surface of the milk pot, then open the steam control key half a circle, wait for the milk convection, and then turn the control key to the maximum. At first, it will make a "Zhi" sound. After 2 seconds on the surface, it can be put into the bottom, and then mentioned in the middle, until the foam rises to 90% of the milk bubble pot. (there are many ways to play foam. It can be played differently according to the air pressure of different machines, and the hand of the flower pot can be kept motionless when the air pressure is high).

If you make a "sawing" sound and it is very harsh, it will be wrong, which proves that your method is wrong.

When making milk foam, it is important to note that the milk used must be frozen milk. As there are many kinds of milk brands on the market, I suggest you use Nestle's full-fat pure milk. The temperature of the milk should not exceed 65oC, and the killing time is generally between 8 seconds and 15 seconds; the foam should be finished in one go; the steam foam should be textured, neither rough but uneven foam nor soft, light foam. The ideal foam should be very tight, thick and smooth as a whole, and feel moderately heavy, just like peanut oil when poured out.

After using the steam, clean the nozzle and the sprinkler immediately, carefully wipe the milk on the sprinkler with a wet cloth, and then open the nozzle to let the steam spray the remaining milk in the sprinkler, so as to avoid blocking the sprinkler after the milk dries.

How to use the steam foam after drying?

In the milk bubble pot, the state of the foam that has just been steamed is: the upper layer is floating foam and the lower layer is hot milk. If you use it to pull flowers, be sure to shake the bubble pot clockwise so that the foam in the pot is combined with milk, and then scoop out the thicker foam on the surface, and then pour it out for use; if you make American coffee, wait about ten seconds, first let the foam completely float to the surface of the liquid, and then use a spoon. Extracting good coffee and getting rid of high-quality foam is what a professional barista must do and must be 100% aware of. The coffee is not extracted well, no matter how beautiful the coffee is and how good the foam is, this cup of coffee is just a cup of garbage. Appearance is important, but taste is more important, so students should keep in mind. Similarly, I hope the students will practice more and be an excellent barista.

7. Tip 5

This milk foam is really good (manual foam). In the supermarket bought 3 boxes of morning pure milk (green box), when to come back to try the effect of foam, just this morning power outage, boring, take it out to try, really good. A box of 250ML, poured out less than half, TIAMO double-layer milk beater, frozen milk directly beat, after more than 20 twitches up and down, feel resistance, continue to beat, do not know how many times, open to see the effect, very dense foam, the whole beater is almost full of dense foam, poured into the cup, can only see a little milk that can flow, there is no flowing milk, making lattes is a failure, it feels like cream or ice cream Ha ha, it's not finished yet, there's still leftover in the milking machine (the cup is small).

The problem of milk foam and flower drawing between Cabo and latte. Cabo:: the ratio of extra concentrated to hot milk to foam is 1:1:1, and the foam needs to be tight / thick. Latte:: extra concentrated & Hot Milk & the ratio of milk bubbles is 1:2:1, and the foam needs to be delicate and "flowing" relative to Cabo's. If my understanding is correct, it is that making kapos and lattes requires different textures of milk foam. Tight / thick foam is relatively difficult to make a beautiful flower directly, isn't it? Does that mean that the general latte is more suitable for drawing flowers directly, while Cabo is more suitable for drawing flowers?

Formula (for reference only) extra strong: milk: the ratio of foam to milk, cabbage 1 virtual 1 rig 1; latte 1:8:1. It's hard to imagine ordering a CAPPUCCINO at Starbucks at this ratio. Take the 12-ounce tall cup as an example, that's 4 ounces of ESP, 4 ounces of milk, 4 ounces of foam. Oh, my God, 4 ounces of ESP is 4 portions of SINGLEESP. That's a lot of concentration. What proportion to choose mainly depends on the positioning of your own store. If it is the same as the American-style coffee shop, then there is no need to attach so much importance to this proportion. If it is positioned as a traditional Italian coffee shop, you can only use a special caliper cup, strictly according to this proportion. Latte cups are usually in 240ml~360ml. Except for the space occupied by espeesso, the other cups are milk. When the foam is well beaten, the volume is twice as large as before.

A simple way to make milk foam

I used to use the steam stick and milk bubble pot on the electric Italian steam compressed coffee pot I bought in the past. When I looked at the TIAMO CD the other day, I found that it was stirred in the heated milk with that kind of small electric blender, so I took out the very simple electric blender bought from Ikea, which was used to beat eggs at home, and did not use a fat higher than 3. 5% milk, take an ordinary bag of milk, heat it in the microwave oven for 1 minute and 30 seconds, and then start stirring. Unexpectedly, the effect is good, the foam stops delicate, 242ml milk filled the 500ml glass beaker full, because full, so stop stirring. I am very satisfied with the cappuccino coffee. I feel that this method of milking is the simplest and most convenient, so you can try it.

Experience of beating milk foam manually

If the temperature of the milk is not high (about 60 degrees), the milk foam is thicker, but if it is heated to about 80 degrees, the milk foam is very smooth and fine. I would like to share my little experience with you.

Why are all the bubbles floating on the coffee?

I beat Mengniu milk! It was hit by hand, and when it was poured in, it floated on the coffee! It's not what went wrong! The milk foam floating on the coffee noodles shows that your milk foam is too thick, that is, what we say is not enough cotton! Pull flowers need milk foam with high density and fine density. First of all, you have to make sure that the ESP with rich gold foam is used. If there is no gold foam, the ESP will float on the coffee surface as soon as the foam is poured in. It is useless to pull up the milk jar. In addition, you need to make sure that the quality of your milk cannon is qualified. This is my experience. The foam should float on it. Is it not fine enough for a tuo to float on it? Raise the milk tank and smash those coarse bubbles down, but try to beat the foam a little bit, hitting him is just a helpless move. Also just practice drawing flowers, a little humble opinion, I hope I can help you.

Explanation of machine steam pipe

First explain the difference between the two holes and the four holes: generally speaking, the steam rod of the old machine (coffee maker) of 02 years ago had two holes. When making milk foam, one hole only entered the inner layer of the milk. The other hole is exposed to send out the air so that the milk is swirled by the air, and the air enters to form milk bubbles. The other hole that only enters the inner layer of milk plays the role of heating! the coffee machine after 2002 is mostly four-hole, the same reason. However, it should be noted that there are three holes: heating, air entry, and the formation of whirlpool. Another hole, uh, is that the whirlpool formed by speeding up the dishing of milk bubbles can quickly form milk bubbles again.

How to draw flowers

Remember to use a thermometer when the milk temperature rises to 35 degrees Celsius. When the milk temperature rises to 40 degrees Celsius, it is the best time for foam to start. At the beginning of learning, put the flower pot against the edge of the cup until it goes down. Scrape off the top layer of the finished foam. Then shake the foam well, and here comes the key. Put the cup close to the cup, when you start to pour in, you must remember, ah, to flow, that is, do not make the grease covered by milk bubbles. When you pour to the sixth quartile of the cup, you will begin to enlarge the flow. At this time, you will see some milk bubbles appear on the surface and shake off. The fixed point big rush (from the beginning to the end is also the fixed point to pour) to receive a small flow, slowly forward. This is the basic style-heart, just when the foam is combined with the ES, make the horizontal line shake left and right in time (only when the fifth quartile) remember, set a point, don't go back, and reduce the flow rate forward when the cup is almost full. I suggest that you should first come into contact with the bar or use more tap water and a few pieces of ice to learn how to make a whirlpool, which requires patience. If the basic skills are solid enough to make coffee, of course. No, no, no. Of course, after learning to add ice with water, you can choose 1VR 0.5, for example: 100cc water + 50CC milk to save materials, and it is easier to master the scientific method of making coffee.

The most suitable foaming temperature for milk is 60 degrees Celsius. "this is limited to the practice of beating the foam by hand." after you have finished beating, you should scrape off the coarse foam at the top about 2 centimeters and move quickly. no, no, no. no, no, no. Shake the foam in a circle after scraping off, and the foam should be as thick and smooth as liquid cream. It will happen slowly, if the grease is not thick enough. Can be sprinkled with cocoa powder (other powder can also be used) instead. In the end, the best initiation period of milk foam is 35-40 degrees Celsius or 60 degrees Celsius, which needs to be mastered by yourself. according to the information I consult, we generally recommend 60-65 degrees Celsius. Explanation about milk: the fat content of whole milk is about 3%, low-fat milk (semi-skim milk) contains 1.0-1.5% fat, and whole skim milk contains 0.5% fat.

Why do you use water to practice drawing flowers?

1. As we all know, water is transparent, which allows you to see more clearly how the vortex is formed.

two。 Can better master the number of holes in the play of different bubbles!

3. For beginners, remember to use a thermometer when you fail to beat the foam into a thin shape, and the temperature cannot be better controlled, so the coffee you make is unstable. You may hit the foam once or twice in ten times, but that is not a stable quality.

What kind of coffee beans do you choose for Italian concentrate?

Choose coffee beans, comprehensive beans, more than four varieties. Among them, robusta beans need to be added to improve the fat. Other beans are as you like.

How to clean in the bean grinder?

Need to use white granulated sugar, general household use, sell two yuan to clear the beans and powder in the bean grinder, start the bean grinder to slowly pour the sugar into the machine, until ground into powder. Then it is seen that the white granulated sugar turns black until the powdered sugar is no longer black. The last step is to remove the powdered sugar, and then start the bean grinder to pour in the beans until the powdered sugar is cleared. Then the solid powder sticking to the grinding plate will be removed, and the bean grinder needs to be cleaned every day (at the close of the market), especially the grinding plate needs to be cleaned with a brush, and the powder bin also needs to be cleaned.