The secret of milk foam is delicate milk foam.

Foam and fusion determine the smooth taste of a cup of coffee, dry, astringent or not can not determine whether a cup of coffee tastes good or not, in addition to equipment beans and roasting degree of extraction, as a barista, it is not to be picky to change the machine equipment beans, but no matter what beans are given to you, interpret the essence of the beans, as to whether it is good or not, it depends on what guests And whether the coffee you recommend is suitable, of course, if the guests only care about the taste in the mouth, it may not be bad. So as long as the guests are satisfied, our value will be realized-to the barista.

Getting rid of milk is actually a perceptual process. You need to use all your senses to judge the degree of milk. Your hand is the thermometer, your eyes are responsible for observing the state of the milk as it rotates in the tank, and your ears are responsible for listening to the sound of the milk as it rotates.

Before you dispose of the milk, you should turn on the steam button in advance to remove the remaining milk and water. When dispensing milk, be sure to turn on the steam button after the steam stick is submerged into the milk to prevent the milk from splashing everywhere. The pressure of steam should be kept at a certain level. If your coffee maker is equipped with a pressure meter, its degree should be about 1.1bar (bar, pressure unit).

When you open the steam button, rotate it in place at once. Do not keep rotating the steam button while sending it away, which will not increase the steam pressure and speed up the rotation of the milk. Place the steam stick under the surface of the milk to make the milk "bared", then slowly push the jar up and tilt it so that the milk rotates in the tank. At this time, the milk was no longer a "bared sound", but a deep "rumble". Continue to spread the milk at the same angle. When the volume of the milk starts to expand, you need to move the vat down a little bit. When your hands can no longer stand the temperature at the bottom of the vat, the milk has been sent away. The temperature of the milk should be 60 ℃. At this time, the sound of milk should be more deep "buzzing".

Tips for getting rid of milk

Tip 1: if the milk makes a shrill scream, you need to turn up the steam button or move the tank down a little bit to let more air into the surface of the milk, and then submerge the steam stick into the milk again.

Tip 2: always wipe the steam stick with a special dishcloth that is soft, moist and clean. Leftover milk can rust steam sticks and breed bacteria. Once the milk is finished, the texture of the milk should be silky and supple. You can also use the milk tank on the table, please squat a few times, or stir a few times, so that the texture of the milk will be more silky and uniform.

Several principles of getting rid of milk

1. The milk must be kept cold and kept in the refrigerator before it is sent away.

two。 If enough milk is added to the tank, the amount of milk should reach 1 pound 2 of the volume of the tank.

3. The standard volume of dried milk is: milk from a 300ml milk tank should be able to make a cup of coffee, and milk from a 600ml milk tank should be able to make two cups of coffee.

4. Each time you only dispense the milk before making the coffee, do not prepare it in advance.