The way of making espresso: an introduction to the relationship between foam and flower drawing and the details of production.

Whether the flower is beautiful or not, the key factor is the foam. In fact, how to get rid of the foam and flower in the United States is a kind of feeling, and the whole process is dancing with the feeling.

First, several steps of milking

The first step is to 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 is how to use the sprinkler to contact the milk surface, the location and depth of the selected point.

The third step is to recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time and determine the fineness of the foam, and then open the steam valve to foam the milk. When the cylinder wall is the same as our human body temperature (feel neither hot nor cold), the foaming is cut off.

Extend the steam nozzle to the bottom of the bottle and continue to heat until it feels hot, but if you can stand it for two or three seconds, stop heating (the back end of the heating feels very hot on the hand, but you can hold it).

It can also be measured with a thermometer, but it is best not to use it. This process requires people to understand and understand it attentively, and it is not very good for the improvement of technology with the help of external forces.

The fourth step, the cylinder mouth of the flower cylinder must be lifted, and the cylinder block should be tilted according to the rotation direction of the milk foam.

The fifth step is to find the vortex. The function of the vortex is to pull the coarse foam below the liquid surface through the vortex and gradually turn it into a small bubble to make the surface clean. There are many kinds of vortices. If you want to have a vortex, the sprinkler of the steam pipe should not go too deep under the milk surface.

The sixth step, the problem of the downward and upward movement of the flower cylinder. The sprinkler has a good contact with the milk noodles, that is, open the steam valve, and then you will slowly move down the vat, and you will hear the sound of steam and milk "shearing", commonly known as "air intake". 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 cylinder up a little bit (just a little bit, which is important, which is understood by many people to keep moving up, which is very wrong), and let the steam sprinkler away from the cutting surface so that you can't hear the sound of "hiss". At this point, by adjusting the angle of the vat, remember that it is the angle, not the position of the sprinkler and the surface (very small angle adjustment), 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: how to deal with milk foam

Shake so that the hot milk in the lower layer is fully mixed with the upper foam to form foam. This step can also be achieved by inverting two jars back and forth (don't be in a high position when two jars fall down, which will stir up more bubbles).

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, which is a professional habit.

Second, the requirements for the quality of milk foam

There is no coarse foam on the surface, and it can reflect light, which basically meets the requirements.

In the case of the same amount of milk added (all added to the position at the bottom of the cylinder mouth), no matter 60% full or 70%, 80%, 90% or full, the temperature should be the same, and the amount of milk foam can not be adjusted by the temperature.

Make two cups of cappuccino, using the WBC standard cup. Pour the foam into the cup and leave no drop in the jar. If this standard is sublimated a little bit, it will become: just hit as many milk bubbles as you want (except for micro-bubbles such as macchiato). This is very difficult to practice and requires a very high level.

To be able to do this, in terms of vision, feel and technology, at least it is a good jar of milk foam. Earlier, we also mentioned a sense of hearing, which depends on the milk. if you have just beaten the milk foam, you must not hear the sound of continuous explosion, which can ensure the persistence of the milk foam in the cup.

Third, the solution that milk foam can not be injected into espresso smoothly.

We often make cappuccino coffee, there will be milk foam can not be smoothly injected into espresso, this is why?

The crema surface of the espresso is so shallow from the bottom of the cup that the foam floats on the crema as soon as the foam is injected. Tilt the cup as much as possible to increase the depth of the surface and bottom of the crema. When injecting, inject into the deepest point.

The foam is close to the cup when it is injected into the espresso, so that the foam does not penetrate the crema enough. Pour the foam 10-15cm above the cup mouth into the foam to increase the acceleration of the foam into the crema so that it can penetrate the crema smoothly.

Use fusion to solve the problem. If the foam is still white on the crema when it is injected (for a small amount, the surface is about 1 beat 3), then immediately reduce the amount of foam injected, make a circle in the cup, and then lift the flower jar up, you can flush the whitened one under the crema.

When pulling flowers with seven-point full or six-point full milk foam, the crema was washed away without increasing the flow. Reduce the foam flow and slowly circle the entire crema until the blend is in place.

Source:

Elles's blog.