What milk is good for coffee? Preferably whole milk.

Fresh milk. Preferably whole milk. First, the milk should be frothed. Be delicate. The first step is to let the barista beginners understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after the milk bubble, and understand the importance of towels and cleaning in coffee making. The second step, let the barista beginners learn how to use the nozzle to contact the milk surface, the position of the selected point, and the depth of the selected point. Step 3: Let the beginner barista know two temperatures. One is the temperature at which the foam starts and ends, and the other is the temperature at which the foam is made. These two temperatures are very important for barista beginners, which is directly related to whether the principle of milk foam is mastered. First of all, foaming, milk is initially cold (preferably fully refrigerated at 5 ° C), which can extend the foaming time, so that it can foam fully fine foam, and then open the steam valve to foam the milk. Foaming to the same temperature as our human body (feel neither cold nor hot), foaming cut-off. Next, let's talk about the temperature at which the frothing stops. In fact, there are many theoretical statements about this temperature, which are unknown here, and we will talk about feelings when discussing the flavor of liquid milk in the future. Let me just say what this temperature feels like on the hand. This temperature is hot when we barista feel it with our hands (in continuous heating), but it can last for two or three seconds; when the temperature is reached, stop heating (stop heating the rear end feels very hot in the hand, but can hold it). Some places use thermometers to measure, I think this method of teaching baristas is not good, technology, is something that needs people to understand carefully, with the help of external forces to improve their own technology is not too good. Step 4: Recognize a dead angle where a milk frothing jar comes into contact with the steam pipe of the coffee machine. Read a lot of domestic and foreign barista operation to play milk foam, plus their own constant attempts, found that there is a dead angle to play milk foam, just like playing video games, some dead angles are bullets can not hit you, but you can hit others. This angle is very troublesome to say in words, probably because the mouth of the coffee flower jar must be lifted, and the cylinder body should be tilted according to the rotation direction of the milk foam. Step 5: Find the vortex. The role of this vortex is to foam out of the coarse foam through the vortex pulled to the surface below, so that the surface clean. Vortices come in many states, each of which the barista needs to observe and remember. This is a very deep point, I simply point it, to have a vortex, steam pipe nozzle can not be too deep under the milk. Step 6, coffee pot pull down and up the problem. The nozzle is in good contact with the milk surface, that is, open the steam valve. At this time, the coffee pull jar moves downward very slowly, and you will hear the "eat" steam and milk "shear"(about shear force, when discussing the principle of milk foaming later, talk slowly!) The sound emitted is commonly known as "intake sound". Air intake to human body temperature this sound can no longer appear, otherwise, the surface will have a particularly large coarse foam. At this point, move the coffee pot up a little (only a little, this is very important, many people understand as continuous upward movement, this is very wrong), let the steam nozzle leave the shear surface, so that you can not hear the "eat" sound. At this time, by adjusting the angle of the coffee pull cylinder, remember that it is the angle, not the position of the nozzle and the surface (very small angle adjustment), find the vortex, pull the coarse foam of the foaming stage off the surface, and continue to the temperature until the temperature reaches the hot temperature. Step 7: Know how milk is steamed and how to handle foam. After the milk is whipped, it is not our ideal milk foam, but in a layered state, the lower layer is heated milk, and the upper layer is whipped "milk foam", so we have to treat the whipped milk. 1. Shake up and down to remove the coarse foam on the surface. 2, shake, let the hot milk and the upper layer of milk foam fully mixed to form milk bubbles. This step can also be achieved by reversing the two coffee pots (I prefer this method). This step is a good key, some barista friends especially do not pay attention to this point, then all previous efforts have been wasted. The eighth step, before pulling flowers, milk bubbles have been in a shaking state in the coffee pulling jar to avoid the layering caused by this surface to appear again. This is a professional habit that must be cultivated.