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

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

(1) place the steam pipe at the center of the steel cup, 45 degrees to the upper right and at a depth of about 1 cm near the edge of the cup.

(2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand.

(3) when the foam expands to eight minutes full, move the steam pipe obliquely to the right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.

(4) Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. 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. And in the fusion 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, and completely integrated together to complement each other.

When we make good milk foam tissue, there are many different ways, but they all include two stages: the first stage is to get rid of, that is, to put in steam to make the volume of milk foaming, and the second stage is to make foamy milk, which is to pour the foamed milk into the air by means of eddies, and break the larger bubbles and decompose them into small foams. And let the milk molecules have the role of bonding, so that the foam tissue becomes more dense.

There are many ways of foaming milk on the market, but it can be roughly divided into two categories: one is the combination of milk and milk foam, and the other is to separate the stages of milk foam and milk foam. that is, first beat the milk and then beat the milk foam. The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the silk degree of the milk bubble will be thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. The second way is to beat the milk first and then beat the milk foam tissue with a high degree of silk, which can produce QQ elastic milk bubbles, but it is easier to do so in the fumigation stage, and it will be more difficult to make the pattern, but the coffee will taste more dense.