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The milk treatment method of coffee flower-the treatment method of coffee bean

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, The milk treatment method of coffee lace-the handling method of coffee beans method 1: use a milk bubble pot to make handmade milk foam and pour the milk into the milk bubble pot, the amount should not exceed 1x2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making the milk bubble. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein in the milk will form.

"Ministry of Light Industry Gao Gan" (a forum ID) method 1: make handmade milk foam with milk bubble pot

Pour the milk into the milk bubble pot, the amount should not exceed 1 stroke 2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making the milk bubble.

Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze and let the milk freeze.)

Put the lid and the filter on, and quickly twitch the filter to press the air into the milk. when you twitch, you don't need to press to the end, because you want to pump the air into the milk, so you can act on the surface of the milk; you don't need too many times. gently twitch about 30 times.

Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

First of all, the hand-beaten foam cannot be compared with the steam of the machine at all. The fineness of the steam makes its milk foam very delicate and slippery, and the radiation surface of the steam is wide, so the milk foam will be more uniform and mix better. Hand-hit is mainly squeezed through a small hole in the filter, and the milk foam is thicker about how to make a good milk bubble, which provides a stupid milk bubble method, that is, pour half of the milk into a steel cup, let the steam pipe be perpendicular to the center of the milk or the edge of the steel cup, then let the steam head just touch the surface of the milk, and then turn on the steam to 1cm 2, do not move the steel cup, and slowly close when the milk reaches 50 degrees. It is just off at 60 degrees, and finally the temperature will reach 66 degrees, so you can make a good cup of milk foam. First, as we all know, water is transparent, which allows you to see more clearly how the vortex is formed. The second is to better master the number of holes in the play of different milk bubbles! Third, beginners should remember to use a thermometer when you fail to beat the milk foam into a thin shape, and the temperature cannot be better controlled, so the coffee you make is unstable. You may hit the milk foam once or twice out of ten times, but that is not a stable quality.