The first step: whisking, which is to inject steam to make the volume of milk foam. Keep the position of the steam wand when you send the milk, so that you can get twice the result with half the effort. Step 2: Spreading. Spreading is to vortex the foamed milk into the air, break the larger milk foam, break it down into smaller foams, and make the milk molecules bond together. Make the milk foam tissue more dense. Tips: Air intake, turn on the steam to start air intake, observe the surface of the milk, if the milk is spinning and no sizzling sound is heard, it means that the air has not entered. At this time, you need to lower the milk tank a little bit to expose the nozzle.

For milk foam, there are several misunderstandings that we have to understand, so that we can better understand milk foam.The first misunderstanding: Use up and down shaking the garland to remove the rough surface foam. This is a very good method, but many friends have a strong dependence on this method. They did not make a good milk froth, and instead of summarizing why they did not make it, they use this method to make up for it. If things go on like this, there will be dependence. Here I must say that if you only rely on this method to remove the coarse foam, there is no way to improve the milk frothing technique, and you cannot practice advanced techniques of garlanding.

Milk frother How is milk froth made?Method 1: Making handmade milk froth with a milk froth pot.1. Pour milk into the milk froth pot, the amount should not exceed 1/2 of the milk froth pot, otherwise the milk will overflow due to expansion when making milk froth. 2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Note! The lid and filter cannot be heated directly. (If making ice milk froth, cool the milk to below 5 degrees Celsius. Of course, don’t over-ice and let the milk freeze.3. Put the lid and the filter on the lid and quickly pull the filter to

What does the degree of fusion between milk foam and milk depend on? The degree of fusion mainly depends on the following two points:1. The pressure of the steam rod. (The pressure of the steam rod will cause the milk foam to roll to different degrees during the process of beating. The higher the pressure, the higher the degree of fusion.)2. The exquisite degree of milk foam. (The finer the foamed milk foam, the less air contained in a single milk foam, the higher the density, and the lower the buoyancy; the rougher the foamed milk foam, the more air contained in the single milk foam, the lower the density and the greater the buoyancy. . If the milk froth is rough, the milk froth will float on the milk surface quickly and the degree of fusion will be low; if the milk froth is more delicate, the milk froth will float slowly on the milk surface and the degree of fusion will be higher.)

Generally, we use high-temperature steam to make milk froth. The steam pipe of the semi-automatic espresso machine comes out of high-temperature steam instead of air, so the air in the milk froth comes from outside air. We use a certain skill to blow the outside air into the milk, and use high-temperature steam to break it into small bubbles to reduce buoyancy. The protein in the milk will stick to the surface of the bubbles, making it more suspended in the milk and not easily floating. In addition, as the milk temperature rises, the fat in the milk will melt and become an adhesive between the bubbles, which further stabilizes the milk froth. This is why the milk froth of low-fat or skimmed milk is often not fine enough.

Coffee culture has already taken the world by storm. In China, there are no fewer people who love coffee than in Western countries, as can be seen from the various cafes on the streets. Mocha, Blue Mountain, Cappuccino, American coffee...Each coffee has its own unique taste, and also has its own batch of diehard powders. What is the difference between coffee sold in cafes and coffee brewed in three-in-one bags? For coffee such as latte and cappuccino, the difference between the two is not only in the type of coffee beans, grinding process, etc., the fine and dense milk foam filled in the cup is also one of the signs of quality coffee.