How to make a good foam? A detailed course in espresso if you want to be a high-quality barista

Milk foam is a cup of Italian coffee success or failure of the first condition, only milk foam to make a good cup of Italian coffee, then how to make a good milk foam? Let's talk about it in detail.

Before making good milk foam, you should pay attention to the following points:

(1)Milk temperature: milk temperature is a very important factor in milk, milk storage temperature in every 2 degrees Celsius rise, will reduce half of the shelf life, and the higher the temperature, the more milk fat decomposition, the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more the milk fat decomposes and the lower the foaming degree. When the milk is foaming, the lower the initial temperature, the more complete and uniform the protein denaturation, and the higher the foaming degree. In addition, it should be noted that the best milk storage temperature is about 4 degrees Celsius.

(2)Milk fat: We can know from the following, generally speaking, the higher the composition of milk fat, the more dense the foam tissue, but the proportion of milk foam will be less, so if all use high milk fat whole milk, the foam tissue is not necessarily the best state, adapt to add some frothed ice milk, the foam tissue and the amount of milk foam, will be more and dense taste.

Fat content: fat-free milk <0.5% Foaming characteristics: Foaming ratio is the most, texture is rough, taste light foaming size.

Large fat content: low fat milk 0.5-1.5%

Foaming characteristics: moderate foaming ratio, smooth texture, heavy taste, foaming size.

Medium fat content: whole milk> 3% foam characteristics: low foam ratio, dense texture, thick taste, foaming size.

(3)Steam pipe form: steam pipe steam outlet mode, mainly divided into: external expansion type with centralized type two. Different forms of steam pipes, the steam intensity and steam output will be different, coupled with the change of the position and number of steam holes, will cause the difference in angle and mode when beating milk. The expansion of the steam pipe in the milk, can not be too close to the edge of the steel cup, it will not be easy to produce turbulence phenomenon; and the centralized steam pipe, in the angle of control should be more attention, otherwise it is easy to play a good milk bubble organization.

(4)Steam volume: The larger the amount of steam, the faster the speed of milk, but relatively easy to have coarse milk bubbles, steam volume, but also more suitable for use in larger steel cups, the size of the steel cup is easy to produce turbulence phenomenon. The steam pipe with a small amount of steam has a poor foaming effect on milk, but the advantage is that it is not easy to produce coarse bubbles, and the time to beat the foam is longer, and the overall control will be easier.

(5)Steam dryness: the higher the dryness of steam, the less water content, the milk bubbles will be more dense, less water content, so the drier the steam, the better.

(6)The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the larger the steel cup. Generally speaking, when brewing cappuccino, use a steel cup with a capacity of 600CC. When brewing latte, use a steel cup with a capacity of 1000CC. Use the correct steel cup size to make a well-organized milk bubble. Because it is the way to make coffee flowers, so the shape of the steel cup is mainly a pointed mouth, and different pointed mouth shape steel cup, you need to rely on yourself to practice more.

Do you know why you use frothed milk?

The basic principle of milk foaming is to use steam to flush milk, so that liquid milk into the air, the use of milk protein surface tension, the formation of many small bubbles, so that the liquid milk volume expansion, into foamy milk bubbles. During the foaming process, lactose dissolves in milk due to the increase in temperature, and uses the foaming effect to seal lactose in milk. The function of milk fat is to make these fine bubbles form a stable state, so that when these milk bubbles are drunk, the fine bubbles will burst in the mouth, so that the taste and aromatic substances have a better distribution amplification effect, so that milk produces a sweet and thick taste and taste. Moreover, when fused with coffee, the bonding force between molecules will be stronger, so that coffee and milk are fully combined, so that the characteristics of coffee and milk can be highlighted separately, and completely fused together to achieve complementary effects.

Finally, we'll show you how to make fine milk bubbles. There are many different ways to make good milk foam tissue, but they all involve two stages:

The first stage is: send, send is into the steam so that the volume of milk foam effect.

The second stage is: cotton, cotton is to foam the milk, the use of vortex way into the air, and make the larger milk bubble burst, decomposition into fine foam, and let the milk molecules produce bonding effect, so that the milk bubble tissue becomes more dense.

There are many ways of foaming milk on the market, but they are roughly divided into two categories: one is to beat the side, that is, to combine the milk with the stage of foaming milk. The other is to separate the stages of dismissing and foaming, that is, to first dismissing milk and then foaming milk.

The milk bubble tissue formed by these two methods is different from the taste. The first method of beating the foam at the same time will make the milk bubble tissue more delicate and soft, but the silk degree of the milk bubble will be a little thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. The second way to beat the milk first and then beat the milk bubble tissue is higher, can produce QQ elastic milk bubble, but easier in the send stage, and to make the pattern of flowers will be more difficult, but brewed coffee pull flower taste will be more dense.

Next, we will make a more detailed explanation of these two ways.

1: Fight first.

(1)Place the steam pipe at the center of the steel cup, 45 degrees to the right, near the rim of the steel cup, about 1 cm deep.

(2)Turn on the steam pipe and move the steel cup down slowly, rolling the milk up and down and slowly expanding the volume.

(3)When the foam expands to eight minutes full, pull the steam pipe obliquely to the right of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex mode.

(4)Control the angle and depth of the steel cup to envelop the coarser milk foam, and stop when it reaches the desired temperature.

2: Again.

(a)Place the steam pipe at the center of the steel cup, 45 degrees to the bottom right, near the rim of the steel cup, about 1 cm deep.

(b)Turn on the steam pipe and move the steel cup down slowly, causing the milk to rotate in a swirling manner.

(c)Control the angle and movement speed of the steel cup, so that the milk continues to rotate in a swirling manner, and let the volume expand to nine minutes full.

(d)Stop moving the steel cup to deepen the steam pipe, control the milk bubble to the desired temperature, that is, stop.

These things written above need to be practiced to see the effect, so if there is anything you don't understand, hurry up and move ~

Source: Tianjin Coffee Family