Coffee course: explain the steps and details of milking in detail
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Many friends will encounter a lot of problems when milking with Italian machines, such as: the foam is too big, the foam is not dense, the bubble is divided, and so on. Today we will talk about the reasons for these problems!
First of all, let's take a look at the following picture. Single-hole and double-hole steam heads are recommended to maintain a certain inclination with the milk tank when milking, in order to make it easier for the milk to rotate. Steam holes with more than three holes are recommended to hit vertically, because it is out of air in many directions. so the effect of milk rotation will be very obvious!
About the steps of milking:
First, the sprinkler is in a position flush with the milk noodles and let the milk squeak. At this time, the amount of milk will rise rapidly.
Second, at this time, it should be noted that this process is not too long, otherwise the milk will be very thick, when will it be good? when will the milk rise by 1/3? at this time, the temperature has just been heated, and the key lies here. At this time, pay attention to the sprinkler put down a little bit, he will turn, the first step is called dismissal, the second step is called spanking, until the hand is hot. If there is a big bubble, then use the big bubble to turn it around a few times, and then the big bubble will be gone, and it will become very dense.
Remember these two points, first do these two points, and then optimize the specific details, I believe everyone will make a delicious cappuccino!
- Prev
An easy-to-use method of foam for beginners
1. An easy-to-use method for beginners to fill about half a cup of cold meal milk; spray off the remaining water in the steam pipe; insert the milk at an angle of 30-40 degrees, and insert it at the center 1 to the left (or to the right); turn on the steam, first rotate the milk fully, slowly move the cups down, do not let the steam nozzle away from the milk too much (easy to produce coarse bubbles); when you feel warm (or think that milk bubbles)
- Next
Baristas enter the bitter history, not everyone can do it!
1. It is easier to be scalded by boiling water and steam than to win a lottery. A pot of good tea is about "boiling tea with water", and coffee is no exception. Baristas work around the water bar every day, making coffee tools, kettles and electric stoves everywhere, and the environment is no longer comfortable. In addition, baristas have to make at least ten pots of hot water and make more than a hundred cups of coffee every day. If they are not careful, they will be boiled and steamed.
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