Fancy Coffee Milk foam production and Milk foam treatment

So how to make a good jar of milk foam? In fact, this thing cannot be taught with words and images. People who have a deep understanding of milk foam can only be mastered in a short period of time. This is like practicing a musical instrument, beginners must be in the teacher's hands, one-on-one professor, from shallow to deep to master the essentials, and then proficient.

The first step is to let them understand the correct operation flow of the coffee machine steam system, understand the purpose of empty steam pipes before and after foam, and understand the importance of towels and handy cleaning in coffee making.

The second step, let it learn how to use the sprinkler to contact the milk surface, the location of the point, the depth of the point.

The third step is to let it know 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 for beginners, 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 so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off.

Next, let's talk about the temperature at the end of milking. In fact, there are many theoretical theories about this temperature, but it is not detailed here. We will talk about the feeling when we discuss the flavor of liquid milk in the future. I just want to talk about what the temperature feels like on the hand. When we feel this temperature with our hands (in continuous heating), it is hot, but we can stand it for two or three seconds; as soon as we feel warm, we stop heating (the back end of the heating feels very hot on the hand, but it can hold it).

In some places, thermometers are used to measure. I think this kind of teaching method is not good. Technology is something that people need to understand attentively, and it is not very good for people to improve their own skills with the help of external forces.

The fourth step is to know a dead angle between a froth-drawing jar and the steam pipe of the coffee machine. After watching a lot of domestic and foreign baristas beating milk foam, coupled with their own constant attempts, I found that playing milk foam has a dead angle, just like playing video games, some dead corners can not hit you, but you can hit others. This angle is very troublesome to say in words, probably because the nozzle of the flower jar must be lifted, and the cylinder block should be tilted according to the rotation direction of the foam.

Step five, find the vortex. The function of this vortex is to pull the coarse foam below the liquid surface through the vortex to make the surface clean. There are many states of a vortex, each of which needs to be observed and remembered. This point is so deep, let me keep it simple. If you want to have a vortex, the sprinkler of the steam pipe should not be too deep under the milk noodles.

The sixth step is the problem of moving the flower cylinder down and up. When the sprinkler is in good contact with the milk noodles, that is, open the steam valve, the vat moves down very slowly, and you will hear the steam of "eating"shearing" with the milk (about the shear force, when discussing the principle of milk foaming later, talk slowly!) The sound made is commonly known as "the sound of 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 jar up a little bit (just a little bit, which is important, which is understood by many people as moving up continuously, which is very wrong), and let the steam sprinkler leave the cutting surface so that the sound of "eating" can not be heard. 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.

Milk foam treatment method

After the milk is dismissed, it is not the ideal foam, but in a layered state. The lower layer is the heated milk, and the upper layer is the "foam" after the milk is dismissed, so we have to deal with the milk after discarding.

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

2. Shake and let the hot milk be fully mixed with the upper foam to form foam. This step can also be achieved by reversing two jars (I prefer this method).

This step is very critical, some friends do not attach great importance to this point, then all previous efforts will be wasted.

The eighth step, before pulling flowers, the milk foam has been in a shaking state in the flower jar to avoid the stratification caused by this to appear again, this is a professional habit, which must be developed.