Steps of milking coffee

step

There are three things to do when frothing milk: heat the milk, frother it, and foam it.

Add milk to milk jug

Milk should be 1/3 to 1/2 full

Actuate the steam valve to release water from the steam stick

Insert the steam nozzle into the fresh milk surface about 3-5MM deep (depending on the steam nozzle and steam intensity)

Open steam valve

At this time, a slight hissing sound should be heard. Control the position and angle of the milk jug to form a vortex of fresh milk.

Too deep, you hear a rumble, not deep enough, you see a lot of bubbles, and the milk pops out.

Narrow the vortex when it is near ideal temperature (to avoid accidents, try it and you will know)

Close the steam valve.

Good milk foam must be thick enough, dense and fine, milk foam should be fused with hot milk, the surface of milk foam should reflect light, observe the "hanging cup" of this milk pot after each flower, there should be no big milk foam, the less small bubbles, the better

tips

If you use it at home, it will be good if the milk foam is 140-150℉. Do not sell it above 180℉.

If you use a thermometer, pay attention to the reaction time of the thermometer. It is possible that if you close the steam valve at 150℉, it will eventually rise to 180℉. Without a thermometer, 120 ° F is about the time you start to feel hot.

Do not foam above 120 ° F

Whipped milk about 30-50%

The steam stick is close to the side of the kettle to make it easier for the vortex to form

Tilting the milk jug can increase the surface area of fresh milk, thus increasing the vortex

Don't rush to pull down the milk jug after hearing the hissing sound. This will create too much coarse foam.

Some machines have a piece of black soft rubber (like milk frother) on the steam holder, and some can remove that soft rubber.

Use frozen milk

It's easier to master with whole milk.

Don't scrape the foam.

To find the right depth for the nozzle, watch this video below. The first four seconds are the right depth, then a few seconds too high, then a few seconds too low. Notice the difference between sound and bubbling.