You can also make milk foam at home: Italian coffee machine.

First, the equipment and materials needed for making milk foam

Hand-foaming requires equipment.

Tiamo

HA152B double layer milk bubble cup or single layer

Tiamo jacquard cup

KONTESSAVEVVIGANO mocha pot

The mocha pot is used because it can make espresso, although there is no way to compare with machine-brewed espresso. Therefore, the mocha pot is the choice of friends who do not have a machine and want to try to pull flowers.

The machine needs equipment to make milk foam.

Tiamo jacquard cup

Coffee maker with steam pipe

You need materials to make milk foam.

Milk:

The first recommended brand is Nestl é full fat, and the rest are President's Milk, Faxi, Baxi, Morninglight Pure Milk (in green box), Wandashan (original with pure milk), Guangming Youbi, New Green Garden, Weiji and fresh milk full of incense, etc. There are also experts said that what brand is not a big problem, fat content must reach 4% to 4.5% (high-fat milk).

Second, knowledge of hand-made milk foam

What is milk foam?

These concepts are the concepts in my teaching system, but can not be treated as industry standard concepts, remember! Hot milk: refers to the milk that has not been sent at the bottom of the flower jar after the foam operation; foam refers to the foam floating on the upper part of the hot milk after the foam operation; the foam refers to the final product formed after the hot milk and foam are fully mixed after the foam operation. This is also the purpose of milking in most cases.

The method of making milk foam by hand

The first step: first do fast low hit, hit until there is obvious resistance and continuous feeling; then do medium hit, also hit obvious resistance and continuous feeling; finally do high hit, hit as a whole have resistance and continuous feeling. Tip: pay attention to the height of the twitch.

Step 2: repeat the first step. In this way, the process of manual milking is completed. If you want your foam not to be too thick, to have a certain sense of flow, just take the first step. Pulling out the piston vertically after foam is helpful to drive out a lot of coarse bubbles. (since the picture has not been downloaded, we do not know the specific samples of the author's low, medium and high hits.)

Production of hand-made hot milk foam

Heat the milk (milk that can be foamed and held, recommended Nestle) to a temperature that is hot (60 to 70 degrees) but can be held. What kind of heating method is used is not important, the key is to reach this temperature (why this temperature should be reached will be discussed later). The heating method used in the store I have instructed is the microwave oven. at first, it is slowly trying to find out how long it takes to heat the milk to the target temperature with a big fire, and then just put the milk in and heat it at the time after the test. it's very convenient and very fast.

Production of manual cold milk bubbles

Cold milk foam is the milk foam produced by pouring fully refrigerated milk directly into a manual milking machine and using a manual milking machine. This kind of milk foam is widely used on iced coffee and has a good effect. However, the author occasionally adds it to hot coffee and obtains the different performance of cold and hot effects in a cup of coffee, which is worth a try.

The temperature of milking

The lower the starting temperature of the foam, the longer it can be operated, and of course, the more delicate it can be, which is one of the reasons why milk needs to be refrigerated. Milk foam is usually the best to do flower drawing when heated to more than 60 degrees. But we use a manual milking machine. The heat will be lost. Heat it to about 70 degrees (don't go any higher, the foam will get thicker if you get higher). The end temperature of the milk is fixed (do not exceed 65 degrees).

The amount of milk

The amount of milk added is about 2 pound 5 is enough, do not hit the highest when milking, keep the speed of the state to hit more than ten times is enough, more and more will be more and more dry. Then use a spoon to scrape off the upper layer of about 2-3cm of coarse milk foam and pull it against the flower cup several times. After pulling, tap a few times on the table, then foam in the cup, shaking the cup clockwise or counterclockwise until it is poured into the coffee. Because once you stop, it will be divided into upper and lower levels. The common problem of hand-beating milk foam is that it is relatively dry, and milk and foam are separated. It is said that the double-layer milking effect will be finer but drier than the single-layer milking effect. It has not been verified.

Third, how to use machine steam pipe to make milk foam

Preparation before milking

Understand the correct operation process 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 easy cleaning in coffee making. Learn how to use the sprinkler to touch the milk noodles, the location and depth of the selected points.

Two temperature problems

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. 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. Xiaohan thinks that scientific metrology is also good, so it is very difficult for traditional Chinese medicine to pass on.

Angle problem

Know a dead angle between a foam-drawing jar and the steam tube of a 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.

Vortex problem

The function of the 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 problem of pulling the vat movement

The sprinkler is in good contact with the milk, that is, open the steam valve, and the vat moves down very slowly, and you will hear the steam of "eating"shearing" with the milk (about the shear force, when we discuss 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.

Steam quantity problem

I often see this description in some materials: when making milk foam, as soon as the nozzle touches the milk noodles, all the steam valves will be opened. I don't quite agree with this (except for the two-stage steam valve, because there is no way to operate the steam volume, here I refer to the mainstream knob steam valve). In fact, this view is not too big a problem, but as a beginner, the weight of the opponent is not controlled, the valve button is often screwed. Even for coffee lovers, I think it is best not to use this guiding ideology to operate steam valves.

Back to the subject, let's talk about air pressure. After the air pressure is formed in the boiler, we open the steam valve, no matter how much it is opened, the steam is sprayed out at this pressure. It's just that the volume is a little small, not the pressure. I suggest that you only need to open the valve to the range where you can foam normally, there is no need to open it all. If you accept this theory, the coffee maker valve in your store will live a long life. If I accept this point of view, I will talk about how to develop this professional habit. For example, your coffee machine only needs to be twisted three times in the open direction (remember, three times, not three laps) to emit enough steam for foam, so please use this method to operate the steam valve of your coffee machine in the future. Open three times and close three times. Of course, if it takes two or four turns to get enough steam, follow the above method, and so on. In this way, the valve will no longer be closed too tightly or opened to the slippery wire. Congratulations on the longevity of your valve!

The problem of screaming like killing pigs

Milk does not foaming this process, or the amount of foaming is very small, it will produce this sound. The direct reason is that the sprinkler is too deep below the surface of the milk. The way to avoid it is to move the flower jar down so that the sprinkler does not go too deep into the surface of the milk, and the sound immediately disappears, in exchange for the "eating" sound we want to hear.

Steam control force problem

That is, no matter how much air pressure is used (in the allowable range of the boiler, personal understanding: 0.8-1.2bar), it can produce very good quality milk foam. First, establish a premise: use the 600ml medium pull vat (old-fashioned), hit a jar full of milk foam, and make the WBC standard two cups of foam thickness in 1cm cappuccino. This topic refers to the problem of foam distribution, that is, how to make the foam thickness of two cups of cappuccino consistent. Our slightly experienced operators all know that there are some tricks to achieve this, which is not difficult to master, but you must have a deep understanding of the state of the milk foam in the jar.

The problem of milk foam control

It mainly includes the following aspects: first, the degree of foam foaming. The degree of foam foaming is the most difficult to practice a kind of control, this control requires the operator to have a strong understanding ability, can understand the principle of milk foaming. The simplest and feasible control method is that it is better to rely on the middle than to the side, and it is better to rely on the top than on the bottom. How do you understand this? The closer the nozzle is to the middle of the vat (but try not to be in the middle of it, otherwise it is uncontrollable), the more foaming, the stronger; the closer to the cylinder wall (but not too close to the cylinder wall, which will affect the intake), the less the amount of foam. The closer the nozzle is to the liquid surface before the first temperature is reached, the more foaming will be. And vice versa! What's the use of practicing this control? As mentioned earlier, there are several criteria for making milk bubbles, one of which is to beat as many milk bubbles as you want; if you want to hit seven points, you will never hit nine points; if you make a cup of product, you will never measure two cups of milk bubbles; each time the cappuccino produced must be consistent in terms of foam quality.

In this control exercise, there is a three-point theory (see figure). These three points are: cylinder nozzle, cylinder handle and sprinkler, these three points are in a straight line, by adjusting the distance between point 1 and point 2, to control the degree of milk bubbles. The second is the cleanliness of the surface of milk foam. This is a relatively easy control exercise. We talked about a dead corner of foam earlier. Although the understanding of milk foam to a certain extent, the angle is no longer important, but for beginners or operators who have not yet understood the principle of milk foaming, this angle should be mastered. This angle is very interesting. in the competition, the angle of milk foam of many champions at home and abroad is like this, because it cannot be said in words, and I cannot help you understand it hand in hand. Then please go to find some videos where the foam is well played, and you can find it casually on the Internet. If you can't find it all the time, buy another one when the author's book is published. I will make a video. I hope this can be solved.

Here, by the way, a way to watch the video, do not look inside the flower jar, the internal picture I have drawn, mainly look at the relationship between the flower jar and the coffee machine, and the steam pipe. Keep looking, looking hard, until you find a feeling. By the way, some books on coffee from Taiwan that have been circulated on a small scale in China are also misleading to this issue. Before saying this misleading, I would like to make it clear that I have absorbed a lot of useful coffee information and learned a lot of methods in such books. I would like to express my thanks to the authors here. Now let's talk about misleading. In the diagrams of these books, many of them put the vats flat, which is not very suitable for beginners. Personal opinion: do not imitate!

Fourth, the related skills of playing milk foam

The treatment of milk foam, the key step

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. Shake up and down to remove the coarse foam from the surface; shake so that the hot milk is 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.

Pour the finished product back and forth several times in two jars, fully mix the hot milk and foam, then divide them equally between the two jars, and then pour back and forth a few times "in a small amount" so that they are evenly distributed. Many friends only do the front action and do not do a small amount of distribution in the back, so there will be unevenness. Of course, it's hard to understand if you describe it in words, but you'll understand if you try to do it a few times. To put it simply, it is to allocate the amount of milk foam. By using this method, the thickness of the foam in the two cups can be achieved.

A few tips: first, 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. Second, if there is a small ball of milk foam concentrated in the middle of the vortex formed when shaking, which proves that the milk foam is unevenly distributed, it needs to be distributed again; third, before the product is produced, pour a little to the side, try the feel of the milk foam and then make the product. Fourth, when making a double-ring cappuccino, pay attention to the foam concentrated at the bottom of the flower jar, and try to live and stretch when scraping with a spoon.

Requirements for the quality of milk foam

The first standard is that the surface should be reflective. Delicate, velvet-like, slippery. The second criterion is that there is no coarse foam on the surface. This requires a lot of foam control ability, of course, this is also the premise of reflection. Those larger than the diameter 1mm are called coarse foam. The third standard is: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same. The fourth standard is to make two cups of cappuccino, using the WBC standard cup. After the foam is poured into the cup, there is no drop left in the jar. The above four standards have been achieved, and I think it is at least a good jar of milk foam in terms of vision, feel and technology. Earlier also mentioned a sense of hearing, which depends on the milk, just hit the milk foam, must not hear a very continuous burst sound, which can ensure the persistence of the milk foam in the cup.

Milk foam can not be injected into espresso to solve the problem that milk foam can not be successfully injected into espresso when making cappuccino coffee. Why?

The first is that the milk foam is 80% to 90% full, which can be solved by 10% less than dry.

The second is that the crema surface of the espresso is too shallow from the bottom of the cup, causing the foam to float on the crema as soon as the foam is injected.

Solution: tilt the cup as much as possible to increase the depth of the surface and bottom of the crema meter. When injecting, inject it to the deepest point.

The third is that the milk foam is close to the cup when it is injected with espresso, resulting in insufficient strength for the foam to penetrate the crema.