Introduction to the use of manual milking video tutorials for coffee beans
Introduction to the use of manual milking video tutorials for coffee beans
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.
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.
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Can you pull flowers with the foam made by the foam maker? Introduction to the skills of milk foam
Can you pull flowers with the foam made by the foam maker? Milk foam skills introduce the heating of milk to 65 degrees 1. Put the foam stick to the bottom, center it into the air, and pass two to three seconds. Move the bubble stick a little bit, do not enter more air, only hit the vortex, so that the vortex can be involved in thicker bubbles, hit 3. 5%. Keep beating for 20 to 30 seconds and let the milk boil. Mix milk foam and milk evenly to the liquid level.
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Why does milk have to be foamed in order to pull flowers? what kind of milk do you usually use?
Why does milk need to be foamed in order to pull flowers? what kind of milk is generally used to understand the state of milk after being beaten by steam and how to deal with milk bubbles? After the milk is dismissed, it is not the ideal foam, but in a layered state, the lower layer is heated milk, and the upper layer is froth, so we have to deal with the milk after discarding. Shake up and down to remove the coarse foam from the surface
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