Video tutorials of coffee foaming skills

Video tutorials of coffee foaming skills

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