Coffee latte cappuccino is always poured down first.

1. An easy-to-use method of foam for beginners

Put the cold meal milk into about half a flower cup; spray off the remaining water from the steam pipe; insert the milk at an angle of 30-40 degrees, the insertion position is at the center left 1x4 (or right); turn on the steam, first rotate the milk fully, slowly move the flower cup down, do not let the steam nozzle away from the milk too much (easy to produce coarse bubbles) When you feel warm (or when you think the milk foam is sufficient), the steam is inserted deeper into the milk again, so that the whirlpool appears obviously on the surface, and uses the whirlpool to get involved in the coarse bubbles; when you feel slightly hot, turn off the steam, draw out the steam pipe, spray out the remaining milk, wipe the milk stains on the steam head, and return the steam head to position. The above play is whirlpool milk, first look at, and then hit the cotton play. Suitable for beginners.

two。 The secret of making milk foam

ESPRESSO machine steam pipe foam some experience, to share with you. Milk should be taken out of the refrigerator and poured into a steel cup, which can feel the temperature and is easy to control; after the steam pipe is opened, wait for it to blow off the water vapor, and then put it shallowly a little under the surface of the milk, the angle should be tilted a little more, and the sound of steam can be heard; after the milk is gradually warmed up, adjust the angle similar to the angle that the steam is driving the whole glass of milk to rotate. After feeling a little hot, put the steam pipe deeper. When the cup is badly hot, turn off the steam and remove the steel cup immediately, otherwise the foam will disappear if it is overheated. Then keep the machine clean, turn on the steam, blow the residual milk out, and then scrub the milk traces on the outside of the steam pipe when cleaning the machine, so that you can make good foam. If you want the foam to be dense, the steam pipe should not be too deep. I have used all kinds of major milk in the market, all of which can be done, you can have a try.

Fendy69: I hit it with a manual bubbler. Frozen milk can beat very well, delicate and dense, but the 60-degree one is not so good. When hand-foaming, the fat content of milk must reach 4% to 4.5% (high-fat milk) is better. The brand is not a big problem.

3. Green wheat

The milk should still be heated, and ice should be used if you use the steam engine, because the steam will heat the milk. Beat the foam, shake twice on the table covered with a rag, let the big foam float, and use a spoon to scrape off the thick foam. Stir 2 times counterclockwise with a spoon to the bottom. When you pour, the spoon blocks the milk foam, and what goes down is the milk. When the coffee liquid surface is 2.5cm from the cup mouth, lift the spoon, gently dip from the bottom of the milk tank, the milk foam goes down, and cappuccino comes out in one fell swoop. (coffee uses espresso) the fragrance of coffee, the smoothness of milk, the delicate foam! No sugar is recommended.

4.xy1234

Milk foaming condition, milk temperature is about 1ml 10 ℃, 600ml steel is equipped with 1x3, first turn on the steam pipe switch, spray the excess steam out, so as not to dilute the milk, put the steam pipe deep into the stainless steel cup about 1cm, turn on the steam switch, listen to the sound change, rotate the stainless steel cup up and down, when the milk temperature reaches about 38 degrees Celsius, put the steam pipe deep into the milk no longer foaming. Rotate it and turn off the steam switch when the milk temperature reaches 60 degrees. After the milk is beaten, the temperature should not be too high. Shake evenly from 50 to 60 degrees. The temperature of the coffee should not be higher than 90 degrees. Only in this way can the quality of the flowers be guaranteed.

5.minghao_jiang

My experience is that the temperature of milking should not be too high. Otherwise, the milk foam is very easy to break. If the good milk powder is poured into coffee or other drinks, it will automatically mix at the bottom and a layer will gradually float up. In this way, there will already be a thin layer of milk powder under the liquid surface of the cup after adding half of the milk powder. It will be easy to pull flowers on top. The overheated milk is poured down. This layer of milk is so thin that it can't even cover the whole cup. The milk starts to flow when you pull flowers. My experience is to stop when you feel a little hot.

Either iced milk or steamed milk is fine. Ice milk must be between 0 and 4 ℃ to make ice foam; milk milk must exceed 60 ℃ to make milk foam.

6. The process of making milk foam of Little Prince raymond777.

The nozzle that dispels the steam is attached to the edge of the coffee machine. The nozzle can be turned, but use it carefully, because the heated nozzle is very hot, especially after bubbling. After removing the nozzle, pour the iced milk (about 8 oz) into the milk pot, about half the size of the milk pot; let the nozzle spray steam before putting the nozzle into the milk pot. In this way, the spray pipe can be preheated and the water gathered by steam in the pipe can be washed away. At this point, extend the spray pipe into the milk surface of the milk pot, then open the steam control key half a circle, wait for the milk convection, and then turn the control key to the maximum. At first, it will make a "Zhi" sound. After 2 seconds on the surface, it can be put into the bottom, and then mentioned in the middle, until the foam rises to 90% of the milk bubble pot. (there are many ways to play foam. It can be played differently according to the air pressure of different machines, and the hand of the flower pot can be kept motionless when the air pressure is high). If you make a "sawing" sound and it is very harsh, it will be wrong, which proves that your method is wrong.

When making milk foam, it is important to note that the milk used must be frozen milk. As there are many kinds of milk brands on the market, I suggest you use Nestle's full-fat pure milk. The temperature of the milk should not exceed 65 oC, and the time should be between 8 and 15 seconds. The foam should be made in one fell swoop. The steam foam should be textured, neither rough but uneven foam nor soft, light foam. The ideal foam should be very tight, thick and smooth as a whole, and feel moderately heavy, just like peanut oil when poured out.

After using the steam, clean the nozzle and the sprinkler immediately, carefully wipe the milk on the sprinkler with a wet cloth, and then open the nozzle to let the steam spray the remaining milk in the sprinkler, so as to avoid blocking the sprinkler after the milk dries.

How to use the steam foam after drying?

In the milk bubble pot, the state of the foam that has just been steamed is: the upper layer is floating foam and the lower layer is hot milk. If you use it to pull flowers, be sure to shake the bubble pot clockwise and let the bubbles in the pot.