Milk froth machineThe correct method and skill of frothing milk

The first step: Whispering. Whistling 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, and 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.

The first step: Whispering. Whistling is to inject steam to make the volume of milk foam. We have to hold the position of the steam wand when we dispense the milk, which often allows us to get twice the result with half the effort. Finding the angle of the steam wand In addition to the correct position of the steam wand, the angle between the steam wand and the liquid surface is also very important. The steam wand is too vertical, most of the steam is sprayed downwards, it is difficult to make the milk form a small vortex, the steam wand is too flat, most of the steam will be sprayed in parallel directions, making the small vortex too large to form a turbulent flow which makes it difficult to control or milk overflow.

Step 2: Spreading. Sponging is to vortex the foamed milk into the air, and break the larger milk foam, break it down into fine foam, and make the milk molecules stick together. The role of milk foam makes the milk foam tissue more dense. There are many types of milk frothing methods on the market, but they are roughly divided into two categories. One is frothing while frothing, which is a combination of frothing and frothing milk. The other is to separate the phases of whisking and foaming, that is, the milk is first whisked and then the foam is foamed. When the milk is being sent, we need to use steam to make it spin as quickly as possible and form a small vortex. In this way, the thicker milk foam can be rolled into the milk, so that the milk will have a dense state after being sent.

Tip: Air intake, turn on the steam to start air intake, observe the surface of the milk, if the milk rotates and no sizzling sound is heard, it means that the air has not entered. At this time, you need to lower the milk tank slightly to expose the nozzle One point for air intake. When you hear the sizzling air intake sound, stop lowering the milk tank and keep it in place. At this time, observe the state of milk movement. Normally, it should be rotating while the liquid is in the air, forming a vortex. The movement of moving the milk tank down must be subtle and gradual, and not too strong. It is almost necessary to stabilize and stop the lowering when the sound is almost in the intake state.