The skill of frothing in coffee-how to make foam in the steam of coffee machine

The skill of frothing in coffee-how to make foam in the steam of coffee machine

(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.

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These concepts are the concepts in my teaching system, but can not be treated as industry standard concepts, remember! Hot milk: refers to the milk that has not been sent at the bottom of the flower jar after the foam operation; foam refers to the foam floating on the upper part of the hot milk after the foam operation; the foam refers to the final product formed after the hot milk and foam are fully mixed after the foam operation. This is also the purpose of milking in most cases.

The method of making milk foam by hand

The first step: first do fast low hit, hit until there is obvious resistance and continuous feeling; then do medium hit, also hit obvious resistance and continuous feeling; finally do high hit, hit as a whole have resistance and continuous feeling. Tip: pay attention to the height of the twitch.

Step 2: repeat the first step. In this way, the process of manual milking is completed. If you want your foam not to be too thick, to have a certain sense of flow, just take the first step. Pulling out the piston vertically after foam is helpful to drive out a lot of coarse bubbles. (since the picture has not been downloaded, we do not know the specific samples of the author's low, medium and high hits.)

Production of hand-made hot milk foam

Heat the milk (milk that can be foamed and held, recommended Nestle) to a temperature that is hot (60 to 70 degrees) but can be held. What kind of heating method is used is not important, the key is to reach this temperature (why this temperature should be reached will be discussed later). The heating method used in the store that I have instructed is the microwave oven. at first, it is slowly trying to find out how long it takes to heat the milk to the target temperature with a big fire, and then just put the milk in and heat it at the time after the test. it's very convenient and very fast.

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence phenomenon. The steam pipe with less steam volume has a poor foaming effect of milk, but the advantage is that it is not easy to produce thick bubbles, and it takes a long time to beat, so 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 larger 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 size of the steel cup to make a well-organized milk foam. Because it is the way to make coffee flowers, so the shape of the steel cup is mainly a sharp mouth, while different sharp mouth shape steel cup, need to rely on their own more to practice.