The difference between coffee milk and non-coffee milk-the difference between milk coffee spots and birthmarks

The difference between coffee milk and non-coffee milk-the difference between milk coffee spots and birthmarks

The coffee machine is in a normal ready state, add the right amount of milk (half the position of the milk jar) in the milk tank, submerge the steam head into the milk, find a position where you feel most convenient, turn the steam on to the maximum at one time, and then slowly float the steam head out of the milk surface. When you hear the connection between the milk surface and the steam head, the sound of "eating" is heard, stop moving, and move down a little more when there is no sound. After being proficient, I can maintain a continuous "eating" sound, and keep the milk spinning in the process (the steam head is placed behind the side of the milk jar, a wide distance from the edge of the cup to prevent the sound from being too loud) so that I can hit the height of the foam I want. it's also easier to bubble. Did not find a good angle or the steam head away from the milk level is too high, bared all into big bubbles, try more to find the skills, you can also control the amount of milk bubbles you want. The big bubble will be a little bit, but in the later process, it will burst as the milk rotates. When the foam is ready, turn off the steam (the temperature of the milk reaches the right temperature, the surface of the rotating foam should have glossiness, if it loses gloss, it means there is a layer of hard foam on it, or the temperature is too high).

Foam is more practice, after finding the skill is relatively simple, no matter how good the method also needs practical operation to really find techniques and skills, more practice ah

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.