Introduction to video tutorials of coffee drawing and milking skills

Introduction to video tutorials of coffee drawing and milking skills

Two temperature problems

One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off. Next, let's talk about the temperature at the end of milking. I just want to talk about what the temperature feels like on the hand. When we feel this temperature with our hands (in continuous heating), it is hot, but we can stand it for two or three seconds; as soon as we feel warm, we stop heating (the back end of the heating feels very hot on the hand, but it can hold it).

In some places, thermometers are used to measure. I think this kind of teaching method is not good. Technology is something that people need to understand attentively, and it is not very good for people to improve their own skills with the help of external forces. Xiaohan thinks that scientific metrology is also good, so it is very difficult for traditional Chinese medicine to pass on.

Angle problem

Know a dead angle between a foam-drawing jar and the steam tube of a coffee machine. After watching a lot of domestic and foreign baristas beating milk foam, coupled with their own constant attempts, I found that playing milk foam has a dead angle, just like playing video games, some dead corners can not hit you, but you can hit others. This angle is very troublesome to say in words, probably because the nozzle of the flower jar must be lifted, and the cylinder block should be tilted according to the rotation direction of the foam.

Vortex problem

The function of the vortex is to pull the coarse foam below the liquid surface through the vortex to make the surface clean. There are many states of a vortex, each of which needs to be observed and remembered. This point is so deep, let me keep it simple. If you want to have a vortex, the sprinkler of the steam pipe should not be too deep under the milk noodles.

The problem of pulling the vat movement

The sprinkler is in good contact with the milk, that is, open the steam valve, and the vat moves down very slowly, and you will hear the steam of "eating"shearing" with the milk (about the shear force, when we discuss the principle of milk foaming later, talk slowly!) The sound made is commonly known as "the sound of air intake". The sound of air intake to human body temperature can no longer appear, otherwise, there will be a lot of coarse foam on the surface. At this point, move the flower jar up a little bit (just a little bit, which is important, which is understood by many people as moving up continuously, which is very wrong), and let the steam sprinkler leave the cutting surface so that the sound of "eating" can not be heard. At this point, by adjusting the angle of the vat, remember that it is the angle, not the position of the sprinkler and the surface (very small angle adjustment), find the vortex, pull the coarse foam off the surface in the foaming stage, and continue until the temperature reaches the hot temperature.