Skills of Coffee Breaking-Coffee Breaming Angle

Coffee flower frothing tips-coffee flower frothing angle

One is the temperature at which the foam starts and ends, and the other is the temperature at which the foam is made. These two temperatures are very important for beginners, which is directly related to whether the principle of milk foam is mastered. First of all, foaming, milk is initially cold (preferably fully refrigerated at 5 ° C), which can extend the foaming time, so that it can foam fully fine foam, and then open the steam valve to foam the milk. Foaming to the same temperature as our human body (feel neither cold nor hot), foaming cut-off. Next, the temperature at which the frothing stops. Let me just say what this temperature feels like on the hand. This temperature is hot when we feel it with our hands (in continuous heating), but it can last for two or three seconds; when the temperature is reached, stop heating (stop heating the rear end feels very hot in the hand, but it can be held).

In some places, thermometer is used to measure. I think this teaching method is not good. Technology is something that needs people's heart to understand. It is not very beneficial to improve people's own technology with the help of external forces. Xiaohan thinks that scientific measurement is also good, but traditional Chinese medicine is very difficult to pass on

Cold milk foam is the fully refrigerated milk directly into the manual milk machine, with the manual milk machine hit the milk foam. This milk foam is used in large quantities on iced coffee and works well. However, the author occasionally added it to hot coffee, and got the different performance of cold and hot two effects in a cup of coffee, which is worth a try.

frothing temperature

The lower the starting temperature of milk foam, the longer the operation time, of course, the more delicate it can be, which is one of the reasons why milk needs to be refrigerated. Milk foam is generally heated to more than 60 degrees when doing the best pull flower. But we're using a manual milk pump. The heat will be lost. Heat to 70 degrees or so (don't go any higher, the foam will be thick). The end temperature of the milk is certain (do not exceed 65 degrees).

1. A semi-automatic espresso machine extracts 30 cups of espresso coffee and pours it into a coffee cup of about 220 cups.

2. Pour whole milk into stainless steel pull cup, insert steam tube of semi-automatic coffee machine, turn on steam heating to 60-65 degrees, turn off steam, and scrape rough milk bubbles above pull cup.

3. Slowly pour the foam from Method 2 into the cup near the rim of Method 1 coffee cup.

4. When the foam rises from below, start swinging the cup from side to side, moving it forward.

5. Finally, pull back the cup edge from the middle of the blade.