When many friends started to learn latte art and frothed milk, they couldn't froth the milk well. In fact, the quality of milk will also affect the ease of frothing milk. Front Street will introduce a few easy-to-make products.frothed milkCome on!
In the eyes of baristas, milk is divided into room temperature milk and low temperature milk, whole milk and skimmed milk. It is best to use low-temperature whole milk to make coffee latte art. It is the best choice in terms of taste and difficulty of latte art.
Room temperature milk: It is milk that has been sterilized by high temperature. It is almost completely sterilized, so it can be stored at room temperature for a long time. The shelf life is generally 6 months, but the taste, flavor and nutrition are slightly worse.
Low-temperature milk: It is milk that has been pasteurized to eliminate most bacteria. It can only be stored at low temperature for about 7-12 days. It has a shorter shelf life, but the nutrients and flavor will be better.
Whole milk: The fat content of milk is also an indicator of how easy it is to whip milk. It is easier to froth whole milk and it is easy to create fine and dense milk froth.
Skim milk: Skim milk is mainly milk made after processing to remove the fat in milk. Skim milk is suitable for people with allergic diseases or high blood pressure. But Front Street wants to reiterate that the flavor of skimmed milk is inferior to that of whole milk in every aspect. When you taste it, it will feel watery and lack the milky taste.
How to froth milk
Front Street uses Weiji's whole-fat fresh milk. Before using steam to froth, be sure to let the machine heat up and make sure the water vapor is sprayed out (the pressure will be high, but if you use a professional commercial machine, you won't have this problem)
Many cheap espresso machines on the market do not have enough pressure, so they only spray water and a little steam. The steam nozzle has a plastic head, and one end of the head sucks air, and it should not be lower than the bottom of the breast.
There are usually temperature restrictions, that is, don't beat for too long. Generally, the temperature will be over when the temperature is around 60 degrees Celsius. You can try touching the temperature at the bottom of the pot. It will be over when it is hot and has a milky aroma.
The last step is very important. When the milk froth starts, put a thick cloth on the table and tap the milk vat on the table to knock out the air in the milk froth. This way the milk froth will be stronger. Even if you don't drink it immediately after soaking, it won't melt quickly....
It is best to use milk that has just been taken out of the refrigerator for best results.
Put the needle into the iron cup and keep it one centimeter below the milk level... If the sound is too loud, it means you need to adjust the angle.
You can practice with a thermometer first. Once the temperature rises to the specified temperature, turn it off before... because the temperature will rise quickly later.
The beaten milk should be a little semi-paste... and a little thick. (Basically, it doesn't want to be fully cooked, but the temperature should be controlled)
Turn off the steam and shake the iron milk cup on the table. At this time, you will see that the milk foam on it is all fine and soft.
If the milk froth is too thick and there are bubbles, it means the temperature of the milk is too high... because the temperature is not controlled well. It is too late to turn off the steam.
There are too many aspects to keep the milk foam for a long time.
Heating milk temperature
Milk foam is formed in two ways. One is milk foam made by steam, and the other is milk foam made by pumping in a filter press.
First, let’s talk about the temperature of the milk froth produced by steam. The temperature should not be too low, otherwise the milk froth will not be dense and will not last long. It's even worse when the temperature is high, because the milk will boil, and the milk foam will no longer be dense, but will form large bubbles that are easily broken after boiling.
So someone asked, what temperature is the most suitable for milk foam? Roughly around 75 degrees Celsius. But a very stylish barista taught me that he never uses a thermometer when frothing milk. He uses the thinnest part of his palm (the thick piece of meat next to his thumb) to feel the temperature, which is the most sensitive to temperature until it becomes hot.
For a good cup of coffee, you must try many whole milks to determine which milk is better. It should also be mentioned here that different coffee beans and the best-flavored milk they can pair with are also different. The milk flavor may be too strong and suppress the mellowness of the coffee itself, so even if that kind of milk can produce good milk froth, I am afraid it may not be the best choice for that kind of coffee beans. As for milk froth made with a filter press, basically frozen milk can be made. Its quality is that the faster it twitches and the more frequent the bubbles, the better the quality will be. This kind of milk foam is basically used to make cold drinks.
Milk to milk foam ratio
To put it simply, it is 500 ml of milk. You can make a mixture of 1000 ml of milk and milk foam, or a mixture of 600 ml. It all depends on what kind of coffee you make. For example, what to make flowers, latte or cappuccino. Relatively speaking, relatively speaking, the greater the ratio of milk to milk foam, the denser the milk foam will be. Of course, this is very related to personal technology.
personal technology
This is more complicated to say. How to operate the steam wand (when should you turn on the steam, when should you turn down the steam, how deep should the steam wand be inserted into the milk, and how strongly you should stir it). The lower the initial temperature of the milk, the more time it takes to froth the milk, and the more time it takes to adjust the quality of the milk froth. The steam wand uses steam to quickly mix air and milk. This has a lot to do with how you form bubbles on the surface of the milk and then beat the bubbles into the densest milk foam. This is closely related to years of practice. In order to save money, Front Street often practices with water instead of milk.
After pumping, you still need to deal with the milk in your hands. Front Street usually presses the milk bottle on the table a few times. Speaking of heavy, it is not very heavy. This force is very particular. If it is too light, the big bubbles in the milk will not be shaken out. If it is too heavy, new big bubbles will be shaken in... Of course, this is a personal habit, and some people do not use this trick.
Placement time
Generally, whipped milk will be quickly made into coffee. Otherwise, the longer it is left, the less bubbles it will have. The bubbles are no longer dense.
For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, WeChat ID: kaixinguoguo0925
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
