Is the milk of the coffee flower boiled?

The milk is initially cold (preferably refrigerated at 5 ℃), which prolongs the foaming time so that it foams thoroughly and finely, then opens the steam valve and foams 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. This temperature is hot when we baristas feel it with their hands (in continuous heating), but can stand it for two or three seconds; stop heating as soon as the temperature is reached (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 them. I think this method of teaching baristas is not good. Technology is something that people need to understand attentively, and it is not very good for people to improve their 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 the nozzle of the coffee flower jar must be lifted, and the cylinder block should be tilted according to the rotation direction of the milk 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 the vortex, each of which the barista needs to observe and remember. 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 coffee jars moving down and up. The sprinkler is in good contact with the milk, that is, open the steam valve, and the coffee jar moves down very slowly, and you will hear the steam of "eating"cut" with the milk (about the shear force, when discussing the principle of milk foaming later, talk slowly! The sound made by it is commonly known as "the sound of breathing". 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 coffee jar up a little bit (just a little bit, which is important, which is understood by many people to keep moving up, which is very wrong), and let the steam sprinkler away from the cutting surface so that the sound of "eating" can not be heard. At this point, by adjusting the angle of the coffee jar, 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. The seventh step is to understand the state of milk after being steamed and how to deal with milk bubbles. 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 done by reversing two coffee jars (I prefer this method). This step is very critical, some barista 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 shaking in the coffee flower jar to avoid the stratification caused by this to appear again, this is a professional habit, which must be formed.