How to make a good foam with a capsule coffee machine? how to make a good foam with a coffee machine?

How to make a good foam with a capsule coffee machine? how to make a good foam with a coffee machine?

① material

The milk tank is generally made of stainless steel, not only because it is strong and durable, it is not easy to deform, but more importantly, the thermal conductivity of stainless steel is better, so we can know the milk temperature in real time through touch. This is very important for baristas, so we rarely choose milk cans made of plastic, glass and so on.

② capacity

The capacity of the milk tank is mainly 150ml, 600ml, 1000 ml, 2500 ml and other mainstream specifications, of which the most commonly used is 600ml milk tank. The milk tank is too large or too small is actually not good for foam, and 600 ml is an ideal tank capacity. But for some coffee shops with a lot of busy business, a 1-liter or even 2.5-liter milk tank is also a way to improve efficiency.

③ cup mouth shape

The shape of the cup mouth is generally divided into three types: short mouth, long mouth and round mouth, among which the short mouth is the most versatile, suitable for making most of the coffee and flower-pulling coffee, and is the most commonly used shape; long-mouth individuals think it is more suitable for making cappuccino, and flower-pulling also has a good performance, but the premise is that you must be able to get used to that cup mouth shape; round mouth is the rarest, it is said that more levels can be pulled out when pulling flowers.

Choosing a suitable milk tank will sometimes make you get twice the result with half the effort, and sometimes the size of the milk tank even has a lot to do with the size of your palm, so there is no best, only the most suitable.

Cold milk foam is the milk foam produced by pouring fully refrigerated milk directly into a manual milking machine and using a manual milking machine. This kind of milk foam is widely used on iced coffee and has a good effect. However, the author occasionally adds it to hot coffee and obtains the different performance of cold and hot effects in a cup of coffee, which is worth a try.

The temperature of milking

The lower the starting temperature of the foam, the longer it can be operated, and of course, the more delicate it can be, which is one of the reasons why milk needs to be refrigerated. Milk foam is usually the best to do flower drawing when heated to more than 60 degrees. But we use a manual milking machine. The heat will be lost. Heat it to about 70 degrees (don't go any higher, the foam will get thicker if you get higher). The end temperature of the milk is fixed (do not exceed 65 degrees).

The amount of milk

The amount of milk added is about 2 pound 5 is enough, do not hit the highest when milking, keep the speed of the state to hit more than ten times is enough, more and more will be more and more dry. Then use a spoon to scrape off the upper layer of about 2-3cm of coarse milk foam and pull it against the flower cup several times. After pulling, tap a few times on the table, then foam in the cup, shaking the cup clockwise or counterclockwise until it is poured into the coffee. Because once you stop, it will be divided into upper and lower levels. The common problem of hand-beating milk foam is that it is relatively dry, and milk and foam are separated. It is said that although the milking effect of double layer is finer than that of single layer, it will be drier.