Answer why the milk for making coffee needs to be refrigerated and how to make good foam.

What kind of milk foam is a good milk bubble?

Good foam requires the following two conditions:

1. Milk bubbles: delicate and glossy, no large bubbles, horizontal sloshing with smooth fluidity.

2. Temperature: the temperature of the foam should be between 60 and 70 degrees. Chen Lei personally likes to foam to 65 degrees.

Second, the skill of milking.

1. According to different cup requirements, pour an appropriate amount of whole milk into the milk jar.

2. Before milking, turn on the steam switch and put down the water in the steam pipe. When releasing steam, wrap the steam head with a wet rag to avoid steam scalding.

3. Pull the steam pipe of the semi-automatic coffee machine to a parallel line with our bodies.

4. Insert the steam head of the coffee machine vertically at the gap of the nipple mouth, and insert the steam head into the milk, and then offset the milk tank horizontally to the left by 45 degrees.

5. Turn on the steam and the milk begins to foaming and swirling in the milk tank. Hold the milk tank in the left hand and test the foam temperature in the right hand. Turn off the steam when the foam is foaming between 60 and 70 degrees. For temperature control, you can test it with a thermometer in the early stage and find your own feel in the later stage.

6. After the foam is finished, turn on the steam switch so that the milk in the steam pipe is washed out, so as to avoid caking after drying in the steam pipe, and insert the milk on the steam head with a dishcloth. When releasing steam, wrap the steam head with a wet rag to avoid steam scalding.

7, foaming good milk bubble, if there are big bubbles, we should put the milk tank on the bar up and down a few times, break the big milk bubble pier, after there is no big milk bubble, shake the milk tank horizontally, rotate the milk bubble, the milk bubble will be delicate and shiny. The foamed milk foam should be kept shaking horizontally at all times to prevent the foam from standing still and caking.

Third, points for attention in milking.

1. Use whole milk to foam.

2. Milk for foaming should be kept in the refrigerator at any time.

3. Make a whirlpool when you hit the milk foam.

4. The temperature of the milk foam should be between 60 and 70 degrees.

5. The foamed milk foam should be kept shaking horizontally at any time to prevent the foam from static caking.

4. analysis of cold storage test of foamed milk

1. Milk bubbles: delicate and glossy, no large bubbles, horizontal sloshing with smooth fluidity.

2. Temperature: the temperature of the foam should be between 60 and 70 degrees. Chen Lei personally likes to foam to 65 degrees.

Now let's do a small experiment. We use milk at two different temperatures of 2 degrees and 20 degrees to foam milk to meet the two requirements. What will be the result?

Because it's not a video, Chen Lei can't take his friends to watch the effect, but Chen Lei sincerely hopes to see that the friends in this article can do some experiments on their own. The result will be that 2-degree milk is easier to bubble for the following reasons:

If we all need to foam until 2CM thick (this is only a hypothetical parameter), the temperature is up to 65 degrees, and it takes longer for 2 degrees to 65 degrees than 20 degrees to 65 degrees, then the longer the foaming time, the more beneficial it will be for us to hit the foam, so that the temperature of the milk will not exceed 70 degrees before the foam is finished.

Source: Zhiyu Coffee