奶泡（Foam）.docVIP

奶泡（Foam） The first step is to understand the correct operation of steam system of coffee machine, understand what is playing around empty foam spraying steam pipe to clean towels and readily understand the important significance in coffee making. The second step to learn how to use the nozzle contact surface position, selection of milk, the location of the depth. The third step is to recognize the two temperature. One is foaming start stop temperature, and the other is milk foam finishing temperature. These two temperatures are very important for beginners, and this is directly related to the principle of the milk bubble. First, foam, the milk is cold at first (preferably 5 degrees Celsius), which can prolong the foaming time, make it foam, make the foam fine, and then turn on the steam valve to make the milk foam. When our body temperature and foam to consistent (feel, be neither hot nor cold) blowing off. Because our hand temperature is about 30 degrees, so I personally think that the temperature of the milk bubble in between 65-70 degrees can be. Because it is too hot, it will destroy the nutritional value of milk. Next, talk about the temperature at the end of the milk bubble. In fact, this kind of temperature has a lot of theoretical argument, there is no explanation, after discussion when liquid milk flavor and then talk about feelings. Im just talking about what this temperature feels like in your hands. When the temperature we hand feeling (in continuous heating) is hot, but can tolerate two or three seconds; temperature to stop heating (stop heating back feeling in the hands is very hot, but can hold). Some places use thermometer to measure, I think this kind of teaching method is not good, the technique is the thing that needs the person to realize with the intention, with the help of external force, it is not too beneficial to the promotion of the persons own technique. The fourth step a milk texturing cylinder steam coffee machine tube contact with a dea