How to make a good jar of milk foam in the teaching of Italian coffee mechanism?

How to make a good jar of milk foam? Before making a good bottle of milk foam, you must have a deep understanding of milk foam, and have a good teacher by hand, mouth and heart can be mastered in a short period of time, from shallow to deep to master the essentials of making milk foam, and then keep practicing to absorb the experience of making milk foam every time.

First, Chongqing Brista Coffee West Point training Institute adopts the following methods when teaching espresso mechanism to make milk foam.

The first step: let the students understand the correct operation flow 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 handy cleaning in coffee making.

The second step: let the students learn how to use the sprinkler to touch the milk noodles, the location and depth of the selected points.

The third step: let the students know the two important temperatures when making milk foam. One is the initial temperature of foaming, and the other is the temperature at which the foam is made. These two temperatures are important for students who have just come into contact with the making of milk foam, which is directly related to whether they have mastered the principle of milk foam. When it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃ for more than 3 hours), which can prolong the foaming time and make it foamy and delicate, and then open the steam valve to foaming the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), foaming ends before 35 ℃.

Next, let's talk about the temperature at the end of milking. There are many theoretical theories about this temperature. It is not detailed here. We will talk about the feeling when we discuss the flavor of liquid milk in the future. I just want to talk about what the temperature feels like on the hand. This temperature is hot when we feel it with our hands (in continuous heating), but we can stand it for two or three seconds; stop heating as soon as the temperature feels warm (the back end of the heating feels very hot on the hand, but can hold it). It is recommended to stop the temperature at 55 ℃. In the initial practice, use a thermometer to measure it, and then feel it with your hands.

Step 4: get to know a dead angle between a foam-drawing cylinder and the steam pipe of a coffee machine. Probably the cylinder mouth of the flower-pulling jar must be lifted, and the cylinder body should be tilted according to the rotation direction of the foam.

Step 5: find the vortex. The function of this 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.

Step 6: the problem of the downward and upward movement of the flower cylinder. Sprinkler contact with milk, that is, open the steam valve, then pull the vat down very slowly down, you will hear the "cici" sound, commonly known as "air intake sound". 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 so that you can't hear the sound of "cici". At this time, by adjusting the angle of the vat, you can find the vortex, pull the coarse foam off the surface in the foaming stage, and continue until the temperature reaches the hot temperature.

Step 7: know the state of milk after being steamed and how to deal with milk bubbles.

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.

1. Shake up and down to remove the coarse foam on the surface.

2. Shake and let the hot milk be 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.

Step 8: before pulling flowers, the milk foam has been shaking in the flower jar to avoid the stratification caused by this to appear again, this is a professional habit, which must be developed.