Introduction to video tutorials of coffee drawing and milking skills

Introduction to video tutorials of coffee drawing and milking skills

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.

Steam quantity problem

I often see this description in some materials: when making milk foam, as soon as the nozzle touches the milk noodles, all the steam valves will be opened. I don't quite agree with this (except for the two-stage steam valve, because there is no way to operate the steam volume, here I refer to the mainstream knob steam valve). In fact, this view is not too big a problem, but as a beginner, the weight of the opponent is not controlled, the valve button is often screwed. Even for coffee lovers, I think it is best not to use this guiding ideology to operate steam valves.

Back to the subject, let's talk about air pressure. After the air pressure is formed in the boiler, we open the steam valve, no matter how much it is opened, the steam is sprayed out at this pressure. It's just that the volume is a little small, not the pressure. I suggest that you only need to open the valve to the range where you can foam normally, there is no need to open it all. If you accept this theory, the coffee maker valve in your store will live a long life. If I accept this point of view, I will talk about how to develop this professional habit. For example, your coffee machine only needs to be twisted three times in the open direction (remember, three times, not three laps) to emit enough steam for foam, so please use this method to operate the steam valve of your coffee machine in the future. Open three times and close three times. Of course, if it takes two or four turns to get enough steam, follow the above method, and so on. In this way, the valve will no longer be closed too tightly or opened to the slippery wire. Congratulations on the longevity of your valve!