The structure and characteristics of manual milking machine how to use the milking machine correctly

Many coffee lovers like to add milk from a manual milking machine to the pure Italian "ESPRESSO" coffee to pull flowers and make delicious and beautiful fancy coffee. If the home is equipped with a manual milking machine, first heat the milk and then use the manual milking machine to foam to make cappuccino, saving money, worry and effort.

Some friends have bought a home semi-automatic coffee machine and want to make cappuccinos and lattes, but they often hear friends say, but they always say that the foam won't work. Here, Uncle Dou does not want to talk about the principle and pressure of the machine, but suggests that everyone buy a manual milking machine to make milk foam.

Structure and characteristics of manual milking machine

In terms of structure, the manual milking machine includes a milk tank, which is usually made of stainless steel, plastic and glass, as well as a pull ring rod with a double strainer. Unlike the French filter press, the French filter press has only one filter, while the milking machine has a double filter. A manual milking machine can cool the milk, or heat the milk and then foam it. For example, Uncle Dou's Haofang Coffee has a Japanese tiamo200cc double-layer manual milking machine, cold milk can also make good foam, double-layer foam machine, make the foam more delicate, mellow, firm, make the foam more like cream taste. But it doesn't have the sweetness of cream.

It talks about using a manual milking machine to cool milk, and when it comes to heating milk, it's for some people to drink hot cappuccinos. But Uncle Dou always thought it was a good appliance for making fancy coffee at home.

The operation of manual milking machine

Uncle Dou broke down the operation steps of the manual milking machine as follows:

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 spill over due to expansion when making the milk bubble.

2. 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, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times.

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

What kind of milk is suitable for foam?

There are many kinds of milk on the market, which makes people dazzling. What kind of milk is suitable for making coffee? First of all, we have to figure out how the milk foam is formed! Whether cold or hot, milk bubbles are small bubbles produced by the air in the milk fat package. Therefore, the stability and amount of milk fat affect the quality and persistence of milk bubbles. Very often, we will find that after a cup of Cabo is served, the milk bubbles on the surface break one by one, and finally become half a cup of coffee! This is because milk is low in milk fat or unstable.

Generally speaking, we steam milk bubbles with whole milk (milk fat content is 3. 5% Murray 4%), but because of the disadvantages such as the stability of domestic milk and "reduced milk", it is difficult to find stable milk. The selection of milk in the coffee industry has gone through a process from Guangming-Pamarat-New Green Park-Nestl é. At present, some large chains consider the cost and will adopt the New Green Park, while some small coffee shops will use Nestl é, or even imported milk. after all, quality determines everything.

Therefore, it is suggested that we should use Nestle to be more practical, the price is relatively reasonable, and the milk fat content of 3.5% is relatively stable.

Milk temperature used by manual milking machine

The milk temperature required by the manual milking machine is not metaphysical according to the dogma of the professional coffee shop. For example, if you like the hotter fancy coffee, just heat the milk to the temperature you need. In addition, the secret of milking is to press the lid with your left hand and gently press the lever with your right hand and lift it up forcefully. It feels like pulling upward. Generally, when you find it a little hard to pull up five or six times, the foam is very dense.

Pour the milk (heated or unheated) into a maximum of 1/2 places in the milk cup, find a towel or dishcloth on the table, cover the pull ring cover, press and hold the top cover with your left hand, and lift the pull ring rod with your right hand. There is a sense of pulling upward instead of pressing down, and there will be a sense of resistance to pulling upward five or six times. If you continue to have the feeling of not pulling, the foam will be very dense at that time.