Coffee pull-an introduction to the production of Milk foam in Coffee Culture

Don't use skim milk, because skim milk has too little fat, so the foam will taste much worse than the whole milk. Steam foam machine or manual foam pot: what is foam? Foaming is the product of a fine mixture of milk and air. Foaming is made by pumping air into milk. The principle is simple, but it is not a simple matter to really make a cup of dense and detailed milk foam. The most common problem is that too much air enters the milk, creating too thick hard milk foam, which floats on the surface and cannot be fully mixed with coffee, so you don't enjoy the fine texture of milk foam and coffee when drinking. It is recommended that you use a steam milk frother to make milk foam, which will make the process easier. Fortunately, many pump coffee machines now have this function built in, such as Delong BAR14 (single pump type, need to make coffee first and then milk foam), Delong EAM4000 (double pump type, can make coffee and milk foam at the same time) pointed mouth pull flower cup (milk tank): this thing is the most easily overlooked one, although he is not eye-catching, but the role is not small. First of all, the milk foam has a high temperature requirement, and only when it is 60~80 degrees will it produce good quality milk foam, so you can feel the temperature of the milk through the stainless steel milk tank. Secondly, in the production of flower pulling style, the small sharp mouth is like a painter's brush.

manufacturing method

To get started: Add the foam to the Espresso coffee and wait until the foam and coffee have been mixed thoroughly. That's where it ends. Due to the large volume of milk foam, you need a relatively large cup, preferably a Cappuccino cup or mug. Now the formal flower pulling begins. First, start from the root of the leaf once, shake the wrist holding the flower cup (milk tank) from side to side, and the key point is to stably let the wrist swing back and forth horizontally.

Coffee flower

Coffee flower album

Coffee flower is divided into two processes, namely: flower and carved. Flower-pulling involves pouring frothed milk into espresso coffee, mixing the two foams to form a unique pattern. Carving, however, as the name suggests, is to use coffee needles, excess milk bubbles or chocolate sauce to draw more delicate patterns on the coffee surface. Coffee carving art can now draw a more complex character's face or cartoon characters. More prominent is the coffee carving with Kiki as the theme of Miyazaki Hayao's "Witch's Home Express".

1. Production of milk foam:

1. Pour the milk into the milk bubble pot, and the amount should not exceed 1/2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making milk bubbles.

Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Attention! Cover and strainer should not be heated directly. (If making ice milk foam, cool the milk to below 5 degrees, of course, do not over-ice and let the milk freeze.)

3, the cover and filter cover, quickly twitch the filter to press the air into the milk, do not need to press to the end when twitching, because it is to put the air into the milk, so as long as the action on the surface of the milk can be; the number of times does not need to be too much, gently twitch about thirty times.

Coffee flower

Coffee flower album

4. Remove the lid and strainer, scrape off the thick milk bubbles on the surface with a spoon, leaving behind dense hot (ice) milk bubbles.

II. Flower pulling method:

1. To brew Espresso, it is recommended to put the Espresso directly in the required cup. Then foam the milk. Remove any coarse foam on the surface. 2. Slowly pour the beaten milk foam into the freshly finished Espresso. When the foam and Espresso have been mixed well, the surface will appear thick, and this is the time to start pulling (usually at this time the glass is half full).

3. The starting action of pulling flowers is to shake the wrist holding the flower cup from side to side. The key point is to stably let the wrist swing back and forth horizontally. Please note that this movement only requires the strength of the wrist, do not move the whole arm together. When shaken correctly, the glass will begin to show white "zigzag" shaped foam marks.

4. Gradually move the flower cup backwards, and reduce the amplitude of the shaking. When the cup is finally closed, pull out a thin line along the way, and draw the stem of the leaf in the cup as the end.