Basic steps for heating milk and making milk foam

Pour the cold milk into the half of the jar; insert the coffee maker nozzle into the milk jar near the milk surface. Open the steam valve to make the nozzle spew steam.

Adjust the position and angle of the milk tank; when the amount of milk in the milk tank reaches, put the sprinkler into the bottom of the milk tank until the temperature reaches 66C; immediately turn off the steam, remove the milk tank and wipe off the steam sprinkler and spilled foam with a wet towel. Take a closer look at each step. Pour the cold milk into the middle of the vat. The milk tank is always made of stainless steel. The milk in the jar should never exceed half the position of the tank. Be confident that the volume of milk will become bigger.

Insert the neat nozzle into the milk just near the surface of the milk. Adjust the position of the vat so that the nozzle and the height of the floating foam are in balance. If the sprinkler is too low or the angle control is subtle, it takes time and experience. Milk should not be spilled everywhere, it should roll under the sprinkler. After a while, a vortex will be formed to rotate in the cylinder. After breaking neatly into the milk jar, listen to the sound of "hissing" sucking milk.

Avoid excessive rotation of milk in the milk tank, both up and down, or horizontally. Beginners always like to do this. But the result is a big foam, a short duration, and a poor level of milk. When the amount of foam in the milk tank meets the requirement, 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 thermometers. For best results, the temperature of the milk should be between 66mur71C. Like people, milk is basically organic. Milk will be burnt when the temperature exceeds 82C. Turn off the steam immediately and move the milk jar away.

Warning: the spray pipe is hot. Direct contact with the steam will not burn you, but the exhaust pipe will not be so polite. When pouring milk into the coffee, use a spoon to block the foam, and then pour the milk into the coffee. As a general rule, don't spoon the foam into the coffee. To put it bluntly, it's an amateur and can't make a good coffee drink.

However, when your customer wants "dry foam coffee" (add only foam to the coffee, not heat the milk), you can safely use a spoon to put the foam kiln into the coffee. Some experienced shop assistants can separate milk from foam by shaking the vat in their hands. You can try to practice pouring milk into the coffee without letting the foam flow out, and then pour it out quickly. Wipe the nozzles and spilled foam with a wet towel. Unless there are a lot of guests, refrigerate the milk tank and the rest of the milk. When reheating, replenish new milk (no more than half a jar). Add enough milk, or customers will have a problem with it. After many times of heating, the milk tastes terrible when it is made into milk soo again. Finally, be sure to wipe it clean every time you foam with a nozzle.