Introduction to the introductory course on how to make Italian Coffee

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. For centralized steam pipes, more attention should be paid to the control of the angle, otherwise it is easy to fail to make good milk bubbles. The higher the dryness of the steam, the less the water content, and the milk bubbles will be denser and less moisture. So the drier the steam, the greater the amount of steam, the faster the speed of the milk, but relatively easy to produce thicker milk bubbles, the way of large steam volume. It is also more suitable for larger steel cups, and the size of steel cups is easy to produce turbulence. The foaming effect of milk is poor in the steam pipe with less steam, but the advantage is that it is not easy to produce thick bubbles, and the overall control is relatively easy to make milk foam. the basic principle of milk foaming is to use steam to beat the milk. make the liquid milk into the air, make use of the surface tension of milk protein to form many small bubbles, so that the liquid milk volume expansion Become foamy 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.