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What are the reasons for the production process course of making Coffee Coffee Coffee

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, What are the reasons for the production process of Coffee pull Coffee bulk Milk the course of the production process starts from scratch to learn the steam outlet mode of the pull flower coffee steam pipe, which 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. And external expansion type

What are the reasons for coffee flower loose milk production process tutorial from scratch to learn to make flower coffee

Steam pipe steam outlet mode, mainly divided into: external expansion type with centralized type two. Different forms of steam pipes, the steam intensity and steam output will be different, coupled with the change of the position and number of steam holes, will cause the difference in angle and mode when beating milk. The expansion of the steam pipe in the milk, can not be too close to the edge of the steel cup, it will not be easy to produce turbulence phenomenon; and the centralized steam pipe, in the angle of control should be more attention, otherwise it is easy to play a good milk bubble organization.

About how to make a good milk foam, here is a fool milk foam method, that is, pour half of the milk into the steel cup, let the steam pipe and milk be perpendicular to the center or the edge of the steel cup, then let the steam head just touch the milk surface, then turn on the steam to 1/2, do not move the steel cup, slowly close when the milk reaches 50 degrees, just close at 60 degrees, and finally the temperature will reach 66 degrees. In this way, a good cup of milk foam can be produced. Milk temperature is a very important factor when it is used to send milk. When the storage temperature of milk rises by 2 degrees Celsius, it will reduce the shelf life by half. The higher the temperature, the more milk fat is decomposed, and the lower the foaming degree. When stored at the same temperature, the longer the storage time, the more the milk fat decomposes and the lower the foaming degree. When the milk is foaming, the lower the initial temperature, the more complete and uniform the protein denaturation, and the higher the foaming degree. In addition, it should be noted that the best milk preservation temperature is about 4 degrees Celsius. Different forms of steam pipes, the steam intensity and steam output will be different, coupled with the change of the position and number of steam holes, will cause the difference in angle and mode when beating milk. The expansion of the steam pipe in the milk, can not be too close to the edge of the steel cup, it will not be easy to produce turbulence phenomenon; and the centralized steam pipe, in the angle of control should be more attention, otherwise it is easy to play a good milk bubble organization.

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