The preparation of cappuccino coffee the production of milk foam

Cappuccino coffee and milk perfect combination, gives a very rich feeling. To make this cup of coffee, prepare fine milk foam, as the base of Espresso, if the technology is excellent, pull flowers on the milk foam, will make cappuccino more vital. The details are described below:

1. Production of milk foam:

Method 1: Make handmade milk foam from milk foam pot

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

Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Attention! Cover and strainer should not be heated directly. (If making ice milk foam, cool the milk to below 5 degrees, of course, do not over-ice and let the milk freeze.)

3, the cover and filter cover, quickly twitch the filter to press the air into the milk, do not need to press to the end when twitching, because it is to put the air into the milk, so as long as the action on the surface of the milk can be; the number of times does not need to be too much, gently twitch about thirty times.

4, remove the lid and filter, use a spoon to scrape off the surface of the thick milk foam, leaving behind is the dense hot (ice) milk foam.

Method 2: Use steam to foam milk

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

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

3, slowly adjust the position of the steam nozzle to a little distance from the milk surface, but do not be higher than the liquid level, otherwise the milk will splash everywhere. A smooth hissing sound is heard when the position is correct, otherwise it is loud or almost silent.

4, when the milk foam is sufficient, you can bury the steam pipe a little deeper, let the steam continue to warm the milk. The steam pipe should be buried at an angle that allows the milk to rotate.

5. When the diffusion reaches between 60 degrees and 70 degrees, the vapor switch can be turned off.

6, with a wet cloth will adhere to the steam pipe on the milk wipe clean, and then release a steam, so as not to dry the milk is difficult to clean up.

II. Flower pulling method:

1, brewing Espresso, it is recommended to directly receive the Espresso in the required cup. Then foam the milk. Remove any coarse foam on the surface.

2. Slowly pour the beaten milk foam into the freshly finished Espresso. When the milk foam and Espresso have been poured into the mixture, the surface will appear thick, this is the time to start pulling flowers (usually at this time the glass is already half full).

3. The starting action of pulling flowers is to shake the wrist holding the flower cup from side to side. The key point is to stably let the wrist swing back and forth horizontally. Please note that this movement only requires the strength of the wrist, do not move the whole arm together. When shaken correctly, the glass will begin to show white "zigzag" shaped foam marks.

4, gradually move the flower cup back, and reduce the amplitude of shaking, finally close the cup forward to pull out a thin line, draw the stem of the leaves in the cup as the end.