The principle of milk foaming-the method of making espresso

The principle of milk foaming-the method of making espresso

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Place the steam pipe in the center of the steel cup, tilting the steel cup 45 degrees, so that the steam pipe is close to the edge of the steel cup, the depth is about 1 cm.

Turn on the steam pipe, move the steel cup down slowly, and turn the milk in a whirlpool.

Control the angle and moving speed of the steel cup to keep the milk turning in a whirlpool and let the volume expand to nine minutes full.

4. Stop moving the steel cup. Deepen the depth of the steam pipe, control the milk foam and stop at the desired temperature.

There are many ways of foaming milk on the market, but they are 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 texture of the milk bubble will be thinner and less likely to produce dense and elastic milk bubble tissue. But the round shape of the flower is easier to form. The second way is to beat the milk first and then the milk foam. The milk foam produced in this way has a high degree of silk and can produce QQ elastic milk foam, but it is easier to produce thicker milk foam tissue in the passing stage, and it will be more difficult to make the pattern, but the coffee made in this way will taste more dense.

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Place the steam pipe at the center of the steel cup, which is tilted about 30 degrees. Make the steam pipe close to the edge of the steel cup, about 1 cm deep.

Turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down, slowly allowing the volume to expand.

When the foam expands to eight minutes full, tilt the steam pipe to the right of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a whirlpool way.

Control the angle of the steel cup and the depth of the steam pipe to involve the thicker milk bubbles. Stop when you hit the desired temperature.