Milk steam bubble pull video-coffee pull flower milk fusion is very poor

Milk steam bubble pull video-coffee pull flower milk fusion is very poor

The first step is to understand the correct operation flow of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and handy cleaning in coffee making.

The second step is how to use the sprinkler to contact the milk surface, the location and depth of the selected point.

The third step is to recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time and determine the fineness of the foam, and then open the steam valve to foam the milk. When the cylinder wall is the same as our human body temperature (feel neither hot nor cold), the foaming is cut off.

Extend the steam nozzle to the bottom of the bottle and continue to heat until it feels hot, but if you can stand it for two or three seconds, stop heating (the back end of the heating feels very hot on the hand, but you can hold it).

It can also be measured with a thermometer, but it is best not to use it. This process requires people to understand and understand it attentively, and it is not very good for the improvement of technology with the help of external forces.

The fourth step, the cylinder mouth of the flower cylinder must be lifted, and the cylinder block should be tilted according to the rotation direction of the milk foam.

The fifth step is to find the vortex. The function of the vortex is to pull the coarse foam below the liquid surface through the vortex and gradually turn it into a small bubble to make the surface clean. There are many kinds of vortices. If you want to have a vortex, the sprinkler of the steam pipe should not go too deep under the milk surface.

The sixth step, the problem of the downward and upward movement of the flower cylinder. The sprinkler has a good contact with the milk noodles, that is, open the steam valve, and then you will slowly move down the vat, and you will hear the sound of steam and milk "shearing", commonly known as "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 cylinder up a little bit (just a little bit, which is important, which is understood by many people to keep moving up, which is very wrong), and let the steam sprinkler away from the cutting surface so that you can't hear the sound of "hiss". At this time, 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.