Coffee pull skills to play milk foam need pull flower cup, milk and … Constant practice

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Have you ever had this kind of coffee? It looks like a cup of art, but it tastes like silk.

What makes a cup of coffee so delicious? Skill, of course. The skill of milking is not so easy. What you need is some good advice and constant practice.

Flower cup

It is better to have a stainless steel flower cup with a water outlet. You need the kind of flower cup whose temperature can change with the milk, so you can feel the temperature of the milk at any time without steaming it too hot. Stainless steel happens to have this property. The outlet can help you when you pull flowers.

milk

The milk used in lattes has a fat content of about 3%. The less fat, the harder the foam. What you want is smooth foam (so forget about fat-free cappuccinos).

About milk foam

The main thing to keep in mind when foaming is to stop when the temperature reaches the right point. The appropriate temperature refers to 55-65 °C, depending on your taste. Foaming for too long will condense the milk and change its taste (and cappuccino will be too hot). Overheated milk can also make the foam too hard.

How much effect does milk foam have on coffee? Here are some typical examples:

Blistering

If you are distracted or distracted when you are milking, it is easy to cause the steam pipe to be above the surface of the milk rather than just below it. The result is milk spatter and larger milk bubbles. Of course you can still get a lot of foam in the flower cup, but it will taste bad.

Too hard

The hard milk foam looks stiff, and it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. You must scoop the foam into the coffee cup with a spoon.

Smooth

If you do everything right, when you pour out the foam, the milk looks smooth and creamy, a bit like pouring yogurt. The milk and your espresso will mix perfectly, and the crema will color the surface of the milk to form a typical brown edge of the cappuccino.

Play again

Beaten milk often makes hard foam. The trick is to make the right quantity and quality of milk foam in the flower cup at the right temperature. To foam well, you need to know how fast your machine heats up the amount of milk you want.