Introduction to beginners' knowledge of how to practice milking
There are three things to do when making milk foam: heating the milk, beating the milk foam and beating the milk foam.
Add milk to the milk pot
Milk should be added to 1 beat, 3 to 1, 2 full.
Start the steam valve to release the water from the steam rod
Insert the steam nozzle into the surface of fresh milk about 3-5MM deep (depending on the steam nozzle and steam intensity will vary slightly)
Open steam valve
A slight hiss should be heard at this time, and the position and angle of the milk kettle should be controlled to form a whirlpool of fresh milk.
(if you insert it too deep, you will hear a roar, but if you don't insert it deep enough, you will see a lot of bubbles and even the milk will jump out.)
Narrow the whirlpool near the ideal temperature (in case of an accident, you'll know if you try)
Close the steam valve
Good milk bubbles must be thick, dense and fine. Milk bubbles should be fused with hot milk, and the surface of milk bubbles should reflect light. Observe the "hanging cup" of this milk pot after each flower. There should be no big milk bubbles. The less small bubbles, the better.
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The difference between milk foam and milk-why milk can be made into milk foam nutritional value
Requirements for adding milk bubbles in coffee: ① Because drinking coffee easily leads to the passage of calcium in the human body, it is necessary to supplement some calcium when drinking coffee, and milk is the most suitable liquid drink to be added to coffee, and rich in calcium required by the human body. Whole milk and pure milk are generally required here, and coffee that requires flower pulling is not required.
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A novice course in coffee teaching is it better to foam with steam or from a milk pot?
The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose is dissolved in milk because of the increase in temperature, and the effect of foaming is used to seal lactose in milk.
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