Introduction to the Brand skills of how to make Milk foam in Italian Coffee Machine

Italian coffee machine how to make milk foam steps price brand tips introduction

I often see such descriptions in some materials: when making milk foam, the nozzle will open the steam valve as soon as it contacts the milk surface. I don't quite agree with this (except for the two-stage steam valve, because there is no way to control the steam volume, here I refer to the mainstream rotary valve). In fact, this statement is not too big a problem, but as a beginner, the weight of the hand is no way to control, the valve button is often screwed slip wire. Even coffee lovers, I think it's best not to use this philosophy to operate steam valves.

Back to the topic, let's talk about air pressure. After the pressure has built up in the boiler, we open the steam valve, and steam is sprayed out at this pressure no matter how much it is opened. It's just a little gas, not a little pressure. I suggest that you just open the valve to the extent that you can foam properly, there is no need to fully open it. If you accept this theory, the valve of your coffee machine will live longer. If you accept this view, I will talk about this professional habit formation method. For example, your coffee machine only needs to be turned three times in the open direction (remember, it is three times, not three turns) to be able to emit enough steam for foaming milk, so please always use this method to operate your coffee machine steam valve. Three on, three off. Of course, if two or four strokes is enough steam, follow the above method, and so on. This valve will no longer appear too tight or open to slip wire such a situation, congratulations on the longevity of your valve!

One is the temperature at which the foam starts and ends, and the other is the temperature at which the foam is made. These two temperatures are very important for beginners, which is directly related to whether the principle of milk foam is mastered. First of all, foaming, milk is initially cold (preferably fully refrigerated at 5 ° C), which can extend the foaming time, so that it can foam fully fine foam, and then open the steam valve to foam the milk. Foaming to the same temperature as our human body (feel neither cold nor hot), foaming cut-off. Next, let's talk about the temperature at which the frothing stops. Let me just say what this temperature feels like on your hands. This temperature when we feel it with our hands (in continuous heating) is hot, but can endure two or three seconds of time; when the temperature is one, stop heating (stop heating the rear end in the hand feels very hot, but can hold) Cold milk foam is to pour the fully refrigerated milk directly into the manual milk mixer, and use the manual milk mixer to make milk foam. This milk foam is used in large quantities on iced coffee and works well. However, the author occasionally added it to hot coffee, and got the different performance of cold and hot two effects in a cup of coffee, which is worth a try.

frothing temperature

The lower the starting temperature of milk foam, the longer the operation time, of course, the more delicate it can be, which is one of the reasons why milk needs to be refrigerated. Milk foam is generally heated to more than 60 degrees when doing the best pull flower. But we're using a manual milk pump. The heat will be lost. Heat to 70 degrees or so (don't go any higher, the foam will be thick). The end temperature of the milk is certain (do not exceed 65 degrees).