Introduction to the course of how to press down the milk custard to make coffee flower

How to make coffee flower milk press down the production process skills tutorial introduction

Foaming: If you are distracted or unfocused while frothing, it is easy to cause the steam pipe to be above the surface of the milk rather than just below it. The result of this is splashing milk and producing larger milk bubbles. Of course you still get a lot of foam in the pull cup, but it will taste bad.

Too hard: hard foam looks stiff and when you pour it into coffee it doesn't mix with the coffee, but instead accumulates on top of your coffee like fluffy beaten cream. If beaten a little longer, it would be stratified, 90% runny milk, and a thick hard foam lid floating on top. When you pour it into your coffee, the milk comes out of the cup first, and you have to scoop the foam into the cup with a spoon.

Smoothness: If you do everything right, the milk looks smooth and creamy when you pour it out, a bit like yogurt. The milk and your espresso blend perfectly together, and crema colors the surface of the milk, creating the typical brown edge of cappuccino.

Re-beaten milk also often produces hard foam. The trick is to produce the right amount and quality of foam in the pull cup at the right temperature. To foam well, you have to know how fast your machine heats the amount of milk you want.

A good tip is to start frothing by not serving less than two cappuccinos at a time.

About the steam in the coffee machine:

1. After the machine has reached the correct temperature, turn on the steam switch, drain the water that will always be present in the steam pipe, and then turn off the steam switch.

2. Place the nozzle below the surface of the milk and turn on the steam. If you turn on the steam when the nozzle is above the liquid level, you get bigger bubbles, and you have to work hard to get rid of them.

3. Slowly bring the nozzle to the surface of the milk. Stop just as it breaks the surface. Now air is sucked into the milk, and you hear a typical hissing sound. If you accidentally lift the nozzle above the water, the pressurized air will blow onto the milk instead of into it, creating large bubbles.

4. At this stage, there is no doubt that you have formed small and medium-sized bubbles on the surface of the milk. Now we will try to remove them. There will be a vortex where the air blows into the milk. All bubbles on the surface are pulled into the vortex and disappear. It is important to place the nozzle in the correct position to avoid creating new bubbles.