The correct way to make milk foam coffee-Italian coffee machine blending introduction

1. Use whole milk to foam. Chen Lei: why can't some milk make foam? )

2. Milk for foaming should be kept in the refrigerator at any time.

3. Make a whirlpool when you hit the milk foam.

4. The temperature of the milk foam should be between 60 and 70 degrees.

5. The foamed milk foam should be kept shaking horizontally at any time to prevent the foam from static caking.

At this point, the coffee brewing decision to share with friends here, if you have any questions about this article, Chen Lei welcomes you to communicate. Practice a lot of playing milk foam, Chen Lei believes that you will also be able to foam a satisfactory milk foam.

1. According to different cup requirements, pour an appropriate amount of whole milk into the milk jar.

2. Before milking, turn on the steam switch and put down the water in the steam pipe. When releasing steam, wrap the steam head with a wet rag to avoid steam scalding.

3. Pull the steam pipe of the semi-automatic coffee machine to a parallel line with our bodies.

4. Insert the steam head of the coffee machine vertically at the gap of the nipple mouth, and insert the steam head into the milk, and then offset the milk tank horizontally to the left by 45 degrees. (Chen Lei: commercial semi-automatic coffee machine foaming stage test)

5. Turn on the steam and the milk begins to foaming and swirling in the milk tank. Hold the milk tank in the left hand and test the foam temperature in the right hand. Turn off the steam when the foam is foaming between 60 and 70 degrees. For temperature control, you can test it with a thermometer in the early stage and find your own feel in the later stage.

6. After the foam is finished, turn on the steam switch so that the milk in the steam pipe is washed out, so as to avoid caking after drying in the steam pipe, and insert the milk on the steam head with a dishcloth. When releasing steam, wrap the steam head with a wet rag to avoid steam scalding.

7, foaming good milk bubble, if there are big bubbles, we should put the milk tank on the bar up and down a few times, break the big milk bubble pier, after there is no big milk bubble, shake the milk tank horizontally, rotate the milk bubble, the milk bubble will be delicate and shiny. The foamed milk foam should be kept shaking horizontally at all times to prevent the foam from standing still and caking.