Video course for beginners in milking-the correct way to make coffee

Video course for beginners in milking-the correct way to make coffee

At the beginning of the exercise, in order to avoid waste, it is recommended to use general drinking water to test the flow of water from the steam pipe of the machine used. The amount of water during the exercise can be loaded under the groove of the steel cup. First turn on the steam and observe the shape of the steam ejected from the nozzle hole. The direction of the steam rod hole of different brands is somewhat different, which can be roughly divided into more extended and more concentrated forms. If the expansion is more extensive, it is recommended that the steam pipe be placed on the periphery of the steel cup. If it is more concentrated, it is recommended to put it in the center of the steel cup.

Load the water near the groove and place the steam pipe in the steel cup at an angle of about 30-45 degrees. The depth is about burying the part of the nozzle under the surface of the water, and the depth is adjusted according to the amount of foam. As for where the steam pipe should lean on, at first, if you can't find the direction, please put the steam pipe on the mouth of the steel cup, and use this as the moving reference point of the steam pipe. It is recommended that the steam pipe be placed on the periphery of the steel cup. Because the steam of the steam rod is the power that makes up the overall flow of water, when the vortex is formed, the steam rod should be on the periphery of the center of the vortex. The squeak of bubbling will be produced indirectly, which is the sound of steam stirring the coarse bubbles, and keep the gesture until the temperature rises to the above-mentioned temperature range.

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 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.

Production of manual cold milk bubbles

Cold milk foam is the milk foam produced by pouring fully refrigerated milk directly into a manual milking machine and using a manual milking machine. This kind of milk foam is widely used on iced coffee and has a good effect. However, the author occasionally adds it to hot coffee and obtains the different performance of cold and hot effects in a cup of coffee, which is worth a try.