How to make coffee caffeine foam with skill and flavor to describe the producing area of the variety?

How to make coffee caffeine foam with skill and flavor to describe the producing area of the variety?

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. As for the centralized steam pipe, we should pay more attention to the control of the angle, otherwise it is easy not to make a good milk foam, the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, the way of large steam volume, it is also more suitable to be used in larger steel cups, while the size of steel cups is easy to produce turbulence. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier. The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the bigger the steel cup. Generally speaking, the steel cup with 600CC capacity is used to brew cappuccino, and the steel cup with 1000CC capacity is used to brew the iron coffee. Use the correct steel cup capacity to produce well-organized milk bubbles. Because it is the way to make coffee flowers, the shape of the steel cup is mainly a pointed mouth, while different sharp mouth shaped steel cups need to practice more on their own.

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Fat: flavor and taste

Fat can sometimes make coffee, and sometimes it can ruin it. On the one hand, improve the taste, delicate lubrication; on the other hand, fat determines the stability of the foam, but if excessive, it will rob the flavor of the coffee.

As mentioned earlier, milk is an emulsion, liquid and fat. The sauce made by my mother in the kitchen can also be called an emulsion, but those emulsions are 00:00 and the mayonnaise bought in the supermarket is permanent. So raw milk is 00:00 emulsion, processed milk is permanent emulsion.

Milk fat will be encountered in the processing of milk.

Milk fat is the main component of milk fat, is a relatively heavy spherical substance, more than 95% of the total milk fat is composed of these balls with a diameter of 0.1 microns to 1.5 microns. This triglyceride is large and heavy, sometimes oppressing the air bubbles and causing the foam to collapse. Usually, milk fat will be broken in the homogenization of milk. There is no heterogeneous milk in China, while there is in foreign countries, which is the reason for different national policies and norms. Heterogeneous milk, that is, milk that has not been broken, cakes when it is refrigerated, so shake it before drinking.