How to make Milk foam in the Coffee Machine

What most students are most interested in coffee is the flower in the coffee. In the whole learning process of coffee, what may be considered most is not how to adjust various factors to make the coffee taste better, but how to pull out a good pattern. This morning's lesson is coffee flower. Whether the pattern in a cup of coffee is good or not depends to a large extent on the quality of milk foaming. If you can make a good milk foam, even if you pour the foam directly into the coffee cup, you can pour out a heart. This article focuses on the three-stage decomposition and test of the milk foaming process of commercial semi-automatic coffee machine.

First, how is the milk foam formed?

The process of milking is actually the process of injecting air into proteins, and the fat in milk is like glue that binds air-filled proteins together. Therefore, high protein content, it is easy to foam; high fat content, it will make milk foam more stable.

Second, commercial semi-automatic coffee machine foam three-stage test. The principle of the formation of milk bubbles has been mentioned above, and we use three different ways to foam milk.

Keep the steam head of the semi-automatic coffee machine on the surface of the milk all the time.

2. Insert the steam head of the semi-automatic coffee machine into the milk 1CM or so.

3. Insert all the steam heads of the semi-automatic coffee machine into the cattle.

Third, we divide the foaming of milk into three ways, according to the principle of foam formation in front of us, after we practice, we come to the following conclusions.

1. Use the first method of foaming milk: in the process of foaming, use a steam head to continuously inject air into the milk. there are a large number of large bubbles in the foamed milk foam, which is thick and not easy to pull flowers. If you really want to use this kind of foam, please use a spoon to scrape off a thick layer of milk foam.

2. Milk foamed in the second way mentioned above: in the process of foaming, air is injected into the milk in the first half to form a foam. When the thickness of the foam increases to a certain amount, the steam head will be flooded, so that the air will be isolated and the milk will no longer be foamed. Just heat the milk.

3. Use the above third method to foam milk: in fact, when we really pass the foam in this way, we find that in the end, the milk is still milk, and there is no milk foam, because in the process of foaming milk, the steam head is isolated and no air is injected into the milk. therefore, this phenomenon is formed, and the foam sent by this method does not meet the requirements of flower drawing.

The real process of milk foam foaming is divided into three ways to describe, I am sure you can understand which kind of milk foaming method is the best to use. When you understand that the above three factors are the key factors that affect milk bubbles, then we can control the foaming amount and thickness of milk according to the above principle, so that we can directly foam suitable for Cabo or latte milk foam.