Introduction to the video of the production process of how to press down the milk custard.
Introduction to the video of the production process of how to press down the milk custard.
1. Operation flow of bean grinder
2. Filling and pressing process of loading powder
3. Operation flow of coffee machine
4. Steam rod operation flow
5. The habit of clean reset
In the actual operation of the coffee flower, the production of foam for the flower is particularly critical, this skill training is also the most patient link. We have sorted out the study materials of "how to make milk foam with a coffee machine"!
When operating the steam system of the coffee machine, the degree of steam quality needs to be ensured, which is divided into three times of air spray and one wipe to complete the process operation. After the first air spray removes condensate to get dry steam, the steam volume must be increased at one time when filling the steam, so that the steam can blow the milk in the milk tank to form a vortex. Why is it bad to control the temperature of whole milk and foam? this is because there is a kind of glue in whole milk, which is dissolved at low temperature, and affected by temperature, this kind of colloid will coagulate and change from sol state to gel state. Everyone has seen this kind of gel, that is, the skin formed above after boiling the milk.
Too hard: the hard foam looks stiff, and it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. You must scoop the foam into the coffee cup with a spoon.
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