Video Tutorial-Beginners Video Tutorial-Whipping Tips

Video tutorial on foaming skills-video tutorial for beginners in foaming

The milk bubbles in good coffee shops are all made of these two kinds of milk.

First put the milk into the milk bubble lid and chill it in the refrigerator for about 60 minutes, take out a hand to stabilize the milk bubble pot, and pull the pressure valve at the top of the milk bubble pot rhythmically up and down with one hand. At first I will feel very relaxed, slowly with the beating of the milk foam. You will feel that there is resistance to the twitch, continue to pull until you let go, the lever will not quickly fall to the bottom of the pot, which means the foam is ready. I used to open my own coffee shop, which is all based on my own experience. I may not be successful at first. If I practice more in this way, I will make a good milk foam.

Preparation before milking

Understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and easy cleaning in coffee making. Learn how to use the sprinkler to touch the milk noodles, the location and depth of the selected points.

Two temperature problems

One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off. Next, let's talk about the temperature at the end of milking. I just want to talk about what the temperature feels like on the hand. When we feel this temperature with our hands (in continuous heating), it is hot, but we can stand it for two or three seconds; as soon as we feel warm, we stop heating (the back end of the heating feels very hot on the hand, but it can hold it).

In some places, thermometers are used to measure. I think this kind of teaching method is not good. Technology is something that people need to understand attentively, and it is not very good for people to improve their own skills with the help of external forces. Xiaohan thinks that scientific metrology is also good, so it is very difficult for traditional Chinese medicine to pass on.