Illustration of Coffee Breaking skills-how to beat foam with Coffee Machine Steam

Illustration of Coffee Breaking skills-how to beat foam with Coffee Machine Steam

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. When dispelling milk, the expanded steam pipe should not be too close to the edge of the steel cup, so that it will not easily cause turbulence. As for the centralized steam pipe, we should pay more attention to the control of the angle, otherwise it is easy not to make a good milk foam, the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, the way of large steam volume, it is also more suitable to be used in larger steel cups, while the size of steel cups is easy to produce turbulence. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier. The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the bigger the steel cup. Generally speaking, the steel cup with 600CC capacity is used to brew cappuccino, and the steel cup with 1000CC capacity is used to brew the iron coffee. Use the correct steel cup capacity to produce well-organized milk bubbles. Because it is the way to make coffee flowers, the shape of the steel cup is mainly of a pointed mouth type, while different sharp mouth shaped steel cups need to practice the basic principle of milk foaming by themselves, that is, to use steam to beat the milk. so that liquid milk into the air, the use of milk protein surface tension, the formation of many small bubbles, so that liquid milk volume expansion, into foam-like milk bubbles. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. Moreover, when it is fused with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted respectively, and completely fused together to complement each other.