Coffee foam teaching video-Delong coffee machine milk foam video

Coffee foam teaching video-Delong coffee machine milk foam video

The existence of coffee fat is an important factor in the formation of coffee flower.

When you look at the coffee fat under an optical microscope, you can see that it contains bubbles, fat particles and some solid particles such as fragments of the cell wall of coffee beans.

The hot milk used to make coffee flowers is also pre-treated. Through stirring or other methods, the surface of the hot milk forms a layer of milk and air mixed micro-foam (Microfoam).

How to make the foam of milk more and more lasting can also become a subject of scientific research. @ Yun inadvertently did such research, as evidenced by the cappuccino bubble recorded in the laboratory.

In the process of mixing hot milk and espresso, we have two kinds of foam mixed together, one is the mixture of air and milk on the surface of milk, and the other is the mixture of fat, gas and espresso on the surface of espresso. Both bubbles are relatively stable, with coffee fat foam generally lasting about 10 minutes and foam formed by milk and air for as long as a few minutes.

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.)