The course of Italian Coffee: how to make Coffee Milk foam (explained in picture and text)

Coffee flower, is one of the signature skills of baristas, a perfect cup of cappuccino, Latte Art, mocha works, the presentation of flowers give the beauty of coffee, give guests and baristas themselves are pleasant.

When talking about making delicious Cappuccino and Latte Art in coffee teaching, the importance of milk selection and application is discussed, in which the principle of milk foaming is deeply expounded, and the course of making milk foam is explained with pictures and texts.

1. The skills of forming spinning nests with milk bubbles in the cup.

2. The essentials of the temperature when making milk foam.

3. The operation process of making milk foam by coffee mechanism.

4. Post-processing and mixing of milk foam after production

5. Characteristics and selection of steam holes in coffee machines.

[selection of flower-drawn vats]

The pull-out cylinder has many brands and different styles, and the structure of the cylinder mouth is subdivided into long mouth, sharp mouth and round mouth. Generally speaking, baristas choose to create different styles of coffee jars according to different mouth shapes.

Personal experience sharing:

①, round mouth type flower drawing jar is suitable for making: heart shape, "tulip" and so on.

②, sharp-mouthed jars are suitable for production: leaf shape, "embossing" and so on.

[choice and use of milk]

When making foam, it is recommended to choose whole milk and fully refrigerate 3 ℃-5 ℃.

[essentials for foam foaming]

①, liquid level air intake, milk extension period, fully into the dry steam

②, moderate soaking, repairing whirlpool period, fully foaming and dealing with

[coffee machine steam foam operation procedure]

1. For the first time, the steam pipe is empty to remove condensed water and get dry steam.

2. Take the steam pipe and put it in the milk jar.

3. Turn on the steam, inject air close to the milk level, and feel the temperature change with your hands.

4. Stretch the foam, control the appropriate amount of steam, and feel the temperature change with your hands.

5. Adjust the angle, foam with moderate whirlpool, and feel the temperature change with your hands.

6, 65 ℃ or so, turn off the steam and wipe clean

7. Steam pipe for the second time, clean and reset to prevent blockage

[treatment of milk foam]

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

2. Shake left and right and mix the foam evenly.

[characteristics and selection of steam holes in coffee machines]

The main results are as follows: 1. the angle of the steam hole directly affects the formation of the vortex during production.

2. Choose 3-hole and 4-hole coffee machine steam tube to make milk foam

Source: Beresta's blog