Milk frotherFive misunderstandings of milk froth

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.

The second misunderstanding: Use a spoon to scoop off the coarse foam on the surface. This method is the one I reject most. Although some players used some methods in the competition, I think this is because their milk frothing technology is not good enough. There are too many rough bubbles on the surface, and they can't shake off, so they can only scoop. As long as you use similar methods to handle milk foam, please strengthen your steam control technology in the milk foam.

The third misunderstanding: After the milk froth is beaten up, place it next to it for a while. This method is very annoying, it is a form of expression that milk frothing technology has not yet started. This will aggravate the layering of milk froth, and the fusion of hot milk and milk froth will be difficult to complete. If you don't pay attention, it will become milk or froth. The whole cup of coffee does not have a balanced taste.

Fourth misunderstanding: The two garland tanks are in a high position when they come down. The original purpose is to fuse, but it arouses more thick bubbles.

Fifth misunderstanding: The milk foam is not well-made, blame the steam. The author believes that the vapor pressure of the coffee machine (ie boiler pressure) at 0.8BAR is a relatively easy to control milk froth pressure. This pressure milk froth is very long, and it is easy to understand the principle of milk frothing, but to make a cup of milk froth It takes about 13 seconds, oh, it’s not as stressful as fast. If the air pressure is 1.0 or 1.1 BAR, the way and method of frothing milk will be changed, but the principle is the same. (This is to rule out the phenomenon of "vomiting" caused by impure steam, and the garland cylinder is also shaking severely. If this phenomenon occurs, please empty the steam and try to reheat it again.< /p>

When making complex patterns, the most important thing is to need a tank of high-quality milk foam, and the temperature of the milk foam is a key factor affecting the quality of the milk foam.