Coffee Xiaobai classroom: understand six factors that affect milk bubbling

(1) Milk temperature

Milk temperature is a very important factor in dispelling milk. Every 2 degrees Celsius increase in milk storage temperature, the shelf life of milk will be reduced by half, and the higher the temperature, the more milk fat will decompose and the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes, the lower the degree of foaming. When milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius.

(2) Milk fat

Generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less, so, if all use full-fat milk with high milk fat, the milk foam tissue may not be the best state. Adapt to the addition of some foamed ice milk, the milk foam tissue and the amount of milk foam will be more and more dense taste. Effect of milk fat on foaming:

Fat content: fat-free milk < 0.5%

Characteristics of milk foam: the proportion of milk foam is the most, the texture is rough and the taste is light.

Blistering size: large

Fat content: 0.5-1.5% of low-fat milk

Characteristics of milk foam: medium proportion, smooth texture and heavy taste

Blister size: medium

Fat content: full-fat milk > 3%

Characteristics of milk foam: low proportion, dense texture and thick taste

Blister size: small

(3) the form of steam pipe

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.

(4) the amount of steam

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, too small steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

(5) Steam dryness

The higher the dryness of the steam, the less the water content, and the milk bubbles will be denser and less moisture, so the drier the steam, the better.

(6) the size of the drawn steel cup.

The size of the shaped steel cup is related to the type of coffee drink to be brewed. The larger the cup is, the bigger the steel cup is. Generally speaking, the steel cup with 600CC capacity is used to brew cappuccino, and the steel cup with 1000CC capacity is used to brew the iron coffee. Only by using the correct steel cup capacity can you make a well-organized milk bubble. Because it is the way to make coffee flowers, so the shape of the steel cup is mainly a sharp mouth, while different sharp mouth shape steel cup, need to rely on their own more to practice.

In the early days of using Italian coffee machine, I mainly used this method, but I didn't master it well all the time. The following production methods are sorted out from the data collected on the Internet, which you can refer to:

1. Do not put the steam pipe into the milk, because there may be some condensed water vapor in the steam pipe, so you need to put it for a while before preparing to foam to drain the excess water from the pipe.

2. Beginners can insert the thermometer into the container, then insert the steam pipe obliquely into the milk, and then turn on the steam switch. This thermometer is also used to control the temperature of milk when heating milk in the latter two ways, and it is also a tool that beginners should prepare.

3. The steam pipe is tilted and inserted into the milk pot. The generally recommended angle is that the steam pipe is at an angle of 60 degrees with the horizontal surface of the milk.

4. Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. When the position is correct, a steady "hiss" sound will be heard, and the milk level will begin to rotate. If the steam pipe is scaled in the wrong position, it will be very loud or almost silent, and the milk surface may be bubbling continuously.

5. After the milk foam has been continuously dense, bury the steam pipe a little deeper and let the steam continue to heat the milk. When the temperature reaches 60 ~ 65 degrees and your hands feel slightly hot, you can turn off the steam switch. Foaming for too long will coagulate the milk and change its taste. Milk should not be too thick, because if it is too thick, it will not mix well with coffee. The milk should look like you're pouring yogurt.

6. Wipe the milk attached to the steam pipe with a wet dishcloth, and at the same time release the steam to spray the remaining milk out with the steam, so as not to block the steam pipe after the milk dries.

The method of double-layer milk bubble cup

1. Prepare the milk (also whole milk) and heat the milk to 60 ~ 70 degrees. Milk can be directly placed in a milk bubble to be processed on a gas stove or induction cooker, or it can be heated in a porcelain cup or glass in a microwave oven. If you use the microwave oven, because you want to pour into the bubble machine, it will absorb a certain temperature, and the heating temperature should be slightly higher. But no higher than 75 degrees.

2. While brewing coffee, the skill of making milk foam is to put a towel under the foam machine, press the lid with your left hand, hold the ball with your right hand, and twitch quickly up and down, with a small range and fast speed at the beginning. When the handle is heavy, you can stop twitching, and then put the whole bubble pier a few times, so that the milk in the foam will be thrown to the bottom of the cup, the cushion towel can play a cushioning role, and finally remove the filter, also use a coffee spoon to scrape off a few bubbles from the upper layer, is the perfect bubble.

The method of hand-held electric foaming machine

1. Prepare the milk (also whole milk) and heat the milk to 60 ~ 70 degrees.

2. Turn on the switch of the hand-held electric foaming machine and put the mixing head into the milk and stir continuously. Stir the pier for a few times and eliminate some coarse bubbles.

Part of the material comes from the Internet, the country of coffee revised editor, reprint please indicate the source!