The main points of making coffee milk foam: understand several common misunderstandings of making coffee milk foam

Milk is the best companion of coffee, we usually like to add milk when drinking coffee, especially fancy coffee, with beaten milk foam to pull out all kinds of flowers, so that the coffee with milk is both delicious and good-looking. For playing milk foam, there are several common misunderstandings that we need to understand, so that we can make it easier for us to do a better job of playing milk foam.

1: shake up and down to pull the vat to remove the rough foam from the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers.

2: after beating up the foam, leave it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the delamination of milk bubbles, and the integration of hot milk and foam can not be completed late. if you do not pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.

3: scoop off the coarse foam on the surface with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

4: the two flower jars will fall in a very high position, the original purpose is to merge, but to stir up more coarse bubbles.

5: milk foam did not hit well, strange steam, I think, coffee machine steam pressure (that is, boiler pressure) in 1.0BAR is better to grasp the bubble pressure, this pressure is very long, but also easy to understand the principle of milk foam, but to make a cup of milk foam takes about 13 seconds, not as fast as the pressure. If the air pressure is 0. 8 or 1.2BAR, the way and method of bubbling will change, but the principle is the same. (at this point, it is necessary to rule out the phenomenon of "vomiting" caused by impure steam, and the flower jar is also shaking violently. If this happens, please empty the steam and try to heat it fully again.)

Source: Shenzhen authentic coffee