A brief introduction to the steps of using a video tutorial on manual froth tips for coffee

A brief introduction to the steps of using a video tutorial on manual froth tips for coffee

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence phenomenon. The foaming effect of milk in the steam pipe with small steam volume is poor, but the advantage is that it is not easy to produce thick bubbles, and it takes a long time to get rid of it, so it will be easier to control the whole.

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. Moreover, when it is fused with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted respectively, and completely fused together to complement each other.

(1) place the steam pipe at the center of the steel cup, 45 degrees to the upper right and at a depth of about 1 cm near the edge of the cup.

(2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand.

(3) when the foam expands to eight minutes full, move the steam pipe obliquely to the right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.

(4) Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.

(1) the manual milking machine can send out foam no matter whether the milk is cold or hot, so the temperature of the milk can be determined according to the actual demand, but if you make hot coffee, it is recommended that the milk be about 65 degrees Celsius, not more than 75 degrees Celsius, if it is cold milk, the recommended temperature is about 5 degrees.

(2) put the lid on the pot and find a clean towel to surround it.

Put yourself in a different position and hit the foam! Pure manual production of milk foam and flower drawing, awesome.

(3) the light pull rod, here is the focus of whether the foam is delicate or not, the force must be the wrist force, not the whole arm force. When pulling foam, you should first pull with high frequency and small amplitude, and with the weight in your hands, begin to increase the amplitude and decrease the frequency at the same time.

(4) when you start to feel heavier and heavier in your hands, you can open the lid to take a look at the foam. Under normal circumstances, the amount of foam can reach 1 to 1.5 times the original volume.

(5) the rougher foam at the top can be broken by shaking and hitting the table with a milk tank, or it can be scraped off directly with a spoon.