Manual milking course introduction to the Grinding scale of Coffee beans

Manual milking course introduction to the Grinding scale of Coffee beans

Pour enough ice milk (about 10 degrees Celsius) into the flower cup. If you have plenty of time, put the flower cup in the refrigerator before using it to cool down. A cold flower cup will give you more time to prepare the milk and reduce the chance of the milk being boiled. In order to make the best foam, you should prepare a portable liquid thermometer, which can help you take the milk out of the steamer at the most appropriate time.

Insert the steamed milk stick into the bottom of the flower cup. Turn on the steamer and slowly pull the steamed milk stick close to the surface of the milk. When the milk is foamed, the milk rises and lowers the steaming stick, always keeping it at a position of 1 cm below the liquid surface. Avoid stirring the milk too much to avoid excessive foam. In this way, you can make smooth milk foam.

Raise the milk temperature to 37 degrees Celsius. Lean the steaming stick against the side of the cup, insert the milk deeply, and gently stir the milk counterclockwise.

Stir the milk until the temperature rises to 65-68 degrees Celsius. Make sure the milk temperature never exceeds 71 degrees Celsius. Some brands of steamers heat too fast and may need to take the milk out of the steamer in advance to avoid boiling the milk. This is because the temperature continues to rise after the milk is stopped heating. Break up the big bubbles, leaving only the tiny ones.

Turn off the steamer and remove the steaming stick and thermometer from the milk. Clean the steamed milk stick with a wet cloth.

Let the milk cool for a few seconds, which will make the foam more dense.

Shake the milk hard. Gently shake the cup on the table until the bubble is broken, then continue to shake the milk for 20-30 seconds.

What is milk foam?

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 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.