Semi-automatic machine milk foam to send full steam Raiders requirements

The use of steam to get rid of foam combined with the rapid production of ESPRESSO, it is precisely because of these two points that espresso coffee can be popular all over the world in a short time. So what kind of requirements do we usually have for foam steam?

Stable.

A stable amount of steam is the most important point, and the sudden increase and decrease of steam is often the main culprit that you can't beat the foam to a delicate point.

The size is moderate

The larger the steam, the better. Too much steam will cause the milk to heat up so fast that it is too late to foam; the rotation is too large so that it is easy to overflow the milk tank; the foam is thicker and so on. Too small amount of steam will cause problems such as difficult foaming and inefficiency of milk. So a moderate amount of steam is very important, and remember to overdo it.

Lasting

The durability of the steam has something to do with the boiler capacity, water level and power of the coffee machine. The longer the steam you want, the more expensive the machine may be.

Drying

Whether the steam is dry or not will have a great impact on the taste of the final product. The so-called dry steam means that you open the steam pipe and put your hand about 10 centimeters away from the steam pipe mouth without feeling the water droplets in the steam. If the steam is not dry enough, it is like mixing the milk with water while dispelling the foam. Will the coffee made from milk mixed with a lot of water taste good? The dryness of steam is mainly related to boiler water level, pipeline design and so on. This series of articles "foam to send the whole strategy" has come to an end for the time being. I hope it will be helpful to all readers!