How to reset and clean the milk foamer on the coffee machine with the extractor

How to reset and clean the milk foamer on the coffee machine with the extractor

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 send the milk first and then the milk foam. The milk foam tissue produced in this way has a high degree of silk, which 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 of pull flowers, but the taste of the brewed coffee will be more dense.

1. Soak the cup in hot water (warm cup)

Make the temperature rise and then pour out the excess water for use. A simpler way is to place the coffee cup in the heat storage area of the Italian coffee machine, where the temperature of the cup is enough for extraction and concentration.

two。 Grind the deep-roasted coffee beans, pour the coffee powder into the filler and flatten the coffee with a powder press, then buckle the filler to the espresso machine extraction port to extract ESPRESSO. When extracting, pay attention to keep the extraction mouth close to the wall of the mark cup as far as possible, so that the grease of ESPRESSO can be formed more completely. According to the actual situation of filling pressure, the extraction time is generally 20-25 seconds. The amount of extraction is 30ml.

3. If you are making an original latte, you can add chocolate syrup to the extracted ESPRESSO. According to your personal taste, it is generally 6 to 8 milliliters more moderate. If you make other lattes, such as vanilla lattes, add vanilla syrup and pay attention to it as before.

4. Take the right amount of milk and put it under the steam nozzle of the espresso machine to make a high-temperature mixture of milk and foam. Try to control the temperature, more than 90 degrees may cause the milk to boil, so that all the bubbles will be destroyed.

5. Shake the mixture of milk and foam up and down so that the foam is concentrated on the top as much as possible, so that it is easier to control the proportion. Scrape off the thicker foam with a spoon, and the thicker foam will destroy the taste and affect the shape of the final finished coffee.

6. Shake the right proportion of milk and foam mixture so that the foam and milk are fully integrated.

7. Finally, the homogenized milk and foam are poured into the ESPRESSO to control the flow to pull flowers, thus completing a cup of Italian latte.