Latte coffee making milk foam skills graphic course latte coffee milk foam flower drawing steps

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When I first came into contact with the production of latte coffee, many of my friends began to doubt life that the foam was either too thick or too thick. There are also many friends who ask if there is a course to teach lattes in Qianjie, and want to sign up for a class to study. There is no coffee course in Qianjie for the time being, but Qianjie will share coffee knowledge in the official account every day to satisfy everyone's curiosity. In this article, in front of the street, let's talk about how milk foam can be dense and delicate.

What is the principle of getting rid of foam?

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, the use of the surface tension of milk protein to form a delicate foam, so that the liquid milk volume expansion, into foam milk.

Why does the milk become sweeter?

In the process of milk, as the temperature of the milk rises, lactose breaks down into more sugar and merges with the milk. When passing away milk bubbles, milk fat makes the foam formed by milk protein more stable, and these foams seal the aromatic and sweet substances of milk. when we drink these bubbles, the tiny foam will burst in our mouth. it makes us think this glass of milk is very sweet. That's why the latte on the front street feels sweet without sugar.

What kind of milk is suitable for foam?

Not all kinds of milk are suitable as the base of milk foam. Qianjie recommends the use of pasteurized milk that needs to be refrigerated. Pasteurization is better to retain nutrients as well as lactose and milk protein in milk. In the supermarket daily see that many of the milk placed at room temperature are sterilized by high temperature, high temperature will make milk protein milk and lactose decompose ahead of time, and the aromatic substances will dissipate. At the same time, milk that can be preserved at room temperature will remove part of the milk fat and prolong the shelf life of the milk. When there is not enough milk fat and milk protein, the milk foam will naturally be unstable, and after lactose decomposition, return to room temperature and then reheat, the milk will no longer appear sweet taste.

How to get rid of the dense and delicate milk foam?

Now you should also know what are the important factors in getting rid of milk bubbles. Next, let's talk about how to dispose of milk bubbles suitable for making lattes in the front street. We mainly pay attention to two points, one is the angle between the steam stick and the milk jar, and the other is the temperature of the milk. Angle: the general angle of the steam rod can be placed with the cylinder nozzle as a fulcrum at 12:00, and the steam bar to the 2-3 o'clock or 9-10:00 direction of the milk tank. This arrangement allows the milk to rotate and form a small whirlpool as soon as possible, so that the thicker milk bubbles can be involved in the milk, so that the milk has a dense state.

Temperature: the ideal temperature for milk is between 55 and 65 ℃. If it is below this temperature, the sweetness of milk will not be excited as much as possible. If it is higher than this temperature, it will denature too much protein. Overheating will change the taste of milk, which will not only produce sulfur smell, but also lead to foaming failure, and can lead to the separation of milk protein from water, resulting in milk dregs, affecting taste and loss of nutrition. The steps of getting rid of milk foam

First of all, we have a steam bar, the general semi-automatic coffee machine will be equipped with steam bar, followed by the need to hold milk containers, such as milk vat or flower jar (professional equipment will get twice the result with half the effort). Before preparing for dismissal, turn on the steam bar switch to release condensed water vapor (turn off the switch after release). Then pull out the steam rod at an angle of 45 degrees, using the cylinder nozzle to stabilize the position of the steam rod, the steam vortex is counterclockwise, the position of the steam rod is on the right side of the cross in the center of the liquid level, and the steam rod is semi-buried. Turn on the steam switch and you will hear a "squeak-squeak" sound, which is the killing stage, depending on the thickness of the foam required (the longer the time, the thicker the foam).

Usually beat 50% of the milk to 60% of the amount (latte foam thickness) to pass the time in about 3 seconds. The direction in which the milk turns uniformly forms a whirlpool. At this point, the steam hole needs to be fully buried, only heated, not sent away. Do not bury the steam hole at the bottom, it is recommended to be in the milk foam layer, which is beneficial to make the rough foam delicate. When will it stop? It depends on your milk temperature, which is generally controlled between 55 and 65 ℃. Too high temperature can denature proteins (generally speaking, thermal denaturation of proteins in food occurs at about 60 ℃).

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