What is the effect of the fusion degree of milk foam and milk on flower drawing?
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
* what is the fusion degree of milk foam and milk?
The fusion degree of milk foam and milk refers to the degree of combination of milk foam and milk after getting rid of milk foam.
* how to judge the fusion degree of milk foam and milk?
* what does the fusion of milk foam and milk depend on?

The degree of fusion mainly depends on the following two points:
1. The pressure of the steam rod. The air pressure of the steam rod will cause the foam to tumble to varying degrees in the process of frothing. The higher the air pressure, the higher the degree of fusion.)
2. The exquisite degree of milk foam. (the finer the foam is, the less air is contained in a single bubble, the higher the density and the less buoyancy; the rougher the foam is, the more air it contains, the lower the density and the greater the buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.)
* for pull flowers, the higher the degree of fusion of milk foam and milk, the better?
Yes, the higher the fusion of milk foam and milk, the clearer and finer the pattern lines will be; on the contrary, the more blurred and rough the pattern lines will be.
* for the taste of coffee, the higher the fusion of milk foam and milk, the better?
Yes, the high fusion of milk foam and milk means that the taste of coffee is delicate and smooth, which is better than the coffee made by low fusion milk foam.
[related reading]
About the salty taste of coffee?
As we all know, there are four basic flavors of coffee, namely, sweet, salty, sour and bitter, and the one that sums up this basic taste is SCAA.
Many friends who are new to coffee reflect that I can't drink it salty. This is also normal, because most beginners do not have a range of knowledge about the taste of coffee.
Usually do hand flushing and Italian style will occasionally taste and "smell" to salty (smell refers to the smell after grinding), and most of the time, salty in Espresso. It's more obvious in.
There are two personal views: one is that espresso is easy to emphasize the emergence of a single flavor, so that the combination of bitter and sour taste is highlighted to produce a salty taste. The mismatch between the powder and the flow rate leads to excessive extraction and a heavier sense of taste with a single flavor. at this time, if there is no match on the baking, it is easy to get the salty taste out.
On the other hand, the vast majority of cafes like to use a large number of Brazilian beans as the base. Such linen bagged Brazilian beans are very easy to produce salty taste after baking.
Other factors can also affect the salty taste, including the fact that the beans have been put for a long time after the oil is removed, or because the deeply baked beans are more likely to react with the air, or because the exhaust is not good during baking. it may also be caused by the hard water quality, or too much residual powder from the bean mill.
Is it good to add a bunch of Brazilian beans to Espresso for crema? In order to make body heavy? Or is it salty so that it can achieve an orthodox espresso similar to that of traditional Italy?
And salty taste of this thing, some people love, but also some people worry. As the saying goes, radish and green vegetables have their own preferences, some people think that the occasional salty taste brings freshness is good, while people who focus on sour and sweet feel feel that salty taste is uncomfortable. In the interpretation of salty taste, it can only be said that it depends on people.
I believe many people don't really like the taste. If you don't want the salty taste, take off the Brazilian beans, or replace them with good bourbon, old, high-quality Brazilian beans. To spell out espresso without salty taste, as long as you can adjust the formula and bake, it is absolutely possible.
In fact, there are many kinds of salty taste, and the aroma reminds people of salty foods, such as the smell of too much salt in fried food, and the smell at the bottom of the cup after drinking coffee. Think of salty snacks such as shrimp sticks and Wangxianbei, and so on. And the taste summed up is the taste of salt.
In terms of "taste", I do not comment too much. After all, the "taste" of coffee can only be described as a product similar to so-and-so.
Due to the division of taste, sour and salty taste, it is easy to be confused, inferior acid and salty taste is difficult to distinguish. But it is different from the salty taste of salt after all.
Of course, some beans are very salty, which is very close to the salty taste of sea salt. although some people say that they are affected by the sea breeze, they are lack of proof, so they can only listen to it for a while.
Interestingly, in most parts of the United States, they like to mix out the salty flavor, but it is actually because SCAA says it is the basic flavor, so make it salty. It feels like the biblical standard of SCAA for Americans in the coffee industry.
But at home, the smell is really not pleasing to everyone. Since it is obvious that the smell can be avoided or not used, and it is very difficult to accept, why bother to get into this basic flavor? It doesn't matter if you use the Bible in the United States and Buddhism in China. If you force yourself to believe in Jesus, that's the problem. Finally, the last thing I said must agree before I drink. Please remain skeptical until you turn the text into a sense of taste, and then decide whether you want to believe it or not.
All in all, "salty taste is the taste that occurs in coffee, but it can also be avoided and modified." and it is not appreciated by the vast majority of people, so I don't think it is a necessary taste in coffee. "
- Prev
Coffee roasting is a subject that is easy to learn but difficult to master. Baristas must learn it.
Following caf é comments (Wechat official account vdailycom) found that it is easier to learn than to master coffee roasting by opening a small shop in Beautiful Cafe. Like cooking, anyone can cook food and eat it to satisfy hunger, but what level of food do you cook? How far and how great is the difference from being a cook to a chef? It's the same with roasted coffee.
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Coffee Learning: how does temperature affect coffee flavor?
Netizens asked: the water used to extract coffee, how does the water temperature too high or too low affect the flavor of coffee? Once tried to taste a coffee, coffee is newly opened, freshness can be guaranteed, but somehow the aroma, mellow, acidity can hardly be felt, the initial guess is the reason why the water temperature is too high, but can not be sure, about the effect of water temperature on coffee flavor, want to know
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