Isn't the coffee made with medium fat milk? Which kind of milk is the best?

The method of double-layer milk bubble cup

1. Prepare the milk (also whole milk) and heat the milk to 60 ~ 70 degrees. Milk can be directly placed in a milk bubble to be processed on a gas stove or induction cooker, or it can be heated in a porcelain cup or glass in a microwave oven. If you use the microwave oven, because you want to pour into the bubble machine, it will absorb a certain temperature, and the heating temperature should be slightly higher. But no higher than 75 degrees.

2. While brewing coffee, the skill of making milk foam is to put a towel under the foam machine, press the lid with your left hand, hold the ball with your right hand, and twitch quickly up and down, with a small range and fast speed at the beginning. When the handle is heavy, you can stop twitching, and then put the whole bubble pier a few times, so that the milk in the foam will be thrown to the bottom of the cup, the cushion towel can play a cushioning role, and finally remove the filter, also use a coffee spoon to scrape off a few bubbles from the upper layer, is the perfect bubble.

Three methods of making coffee milk foam

The method of hand-held electric foaming machine

1. Prepare the milk (also whole milk) and heat the milk to 60 ~ 70 degrees.

2. Turn on the switch of the hand-held electric foaming machine and put the mixing head into the milk and stir continuously. Stir the pier for a few times and eliminate some coarse bubbles.

In the early days of using the espresso machine, Lao Yang mainly used this method, but he didn't master it well enough. The following production method is collated from the data collected on the Internet, but Lao Yang himself generally uses method two: use a double-layer milk bubble cup to make milk foam.

1. Do not put the steam pipe into the milk, because there may be some condensed water vapor in the steam pipe, so you need to put it for a while before preparing to foam to drain the excess water from the pipe.

2. Beginners can insert the thermometer into the container, then insert the steam pipe obliquely into the milk, and then turn on the steam switch. This thermometer is also used to control the temperature of milk when heating milk in the latter two ways, and it is also a tool that beginners should prepare.

3. The steam pipe is tilted and inserted into the milk pot. The generally recommended angle is that the steam pipe is at an angle of 60 degrees with the horizontal surface of the milk.

4. Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. When the position is correct, a steady "hiss" sound will be heard, and the milk level will begin to rotate. If the steam pipe is scaled in the wrong position, it will be very loud or almost silent, and the milk surface may be bubbling continuously.

5. After the milk foam has been continuously dense, bury the steam pipe a little deeper and let the steam continue to heat the milk. When the temperature reaches 60 ~ 65 degrees and your hands feel slightly hot, you can turn off the steam switch. Foaming for too long will coagulate the milk and change its taste. Milk should not be too thick, because if it is too thick, it will not mix well with coffee. The milk should look like you're pouring yogurt.

6. Wipe the milk attached to the steam pipe with a wet dishcloth, and at the same time release the steam, and spray the remaining milk out with the steam, so as not to block the steam pipe after the milk dries.