The effect of flower pull on the taste of coffee what if the blend of coffee flower and milk is very poor? Can I still drink?

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The principle of coffee embossing and the influence of fusion on embossing

Today, I would like to share some of my experiences on the impact of flower pulling on milk coffee, and encourage everyone to enjoy the fun of coffee flower pulling positively and boldly.

First of all, let's understand the main factors that make coffee delicious:

What kind of beans are chosen?

How much concentration is extracted.

How big a cup to use.

How much milk is added?

What milk is added?

6 How to add it. (Related to flowers)

7 Do you add other ingredients (cream, syrup, etc.)

Today we're going to focus on this topic.

I. Preparation of milk:

Milk temperature: hit 55-60 degrees or so, lactose sweetness is shown, ready to use.

Winter: Temperatures can be a little higher.

II. Fusion of milk foam:

In the process of milking, the degree of swirl or tumble determines the fusion degree. After milking, the higher the uniformity of milk in the milk tank, the better the fusion degree of milk in this tank. The milk foam with good fusion degree is poured into coffee and mixed. The milk coffee taste is more uniform and uniform. How do we judge our milk fusion? In the process of pulling flowers, for example, wheat ears, whether the last piece of wheat ear is obvious or not, whether it can be shown, to test the fusion degree of milk foam, through several graphic tests of milk foam, so as to improve the way of beating milk and obtain better milk foam. Of course, when the temperature is very high, the fusion rate of milk foam is also very alarming. Therefore, when we test this item, it is better to lower the milk temperature by 55 degrees.

III. Foaming quantity of milk foam:

Depending on the cup shape, wide or narrow mouth, and depth, to determine the amount of foam. Why not decide according to the type of milk coffee (latte or cappuccino)? For example, the same use of an ultra-wide diameter bowl and an ultra-small diameter cup, make a cup of cappuccino, milk required foam is definitely greater than the former, we can test it. Then the key point is, in the flower pulling, even if your foaming amount is fixed, we can also adjust the thickness of the most surface milk foam in the cup by the height of fusion, and at the same time adjust the uniformity of the milk foam and coffee below the surface.

IV. Other milk coffee fusion related:

There are many ways to fuse, so let's study the effect of the coarse and fine amount injected in the process of pulling flowers on the final milk coffee. High fusion, piercing the surface of the oil, thickening or thinning the water column will affect the surface oil. If you inject the fusion at a fixed point, the oil layer on the final surface will remain intact. If you fuse greatly, and with a large number of milk columns, you will mix more oil into the liquid. In this way, you can use different fusion methods to make milk coffee with different flavors and tastes. In addition, the force point of the fusion water column will have different effects on the surface and inside. We can test it ourselves.

Some cases:

When the foam is not high, high fusion, encounter medium baked beans (thick fat) beans, no matter how you pull flowers or not, the final milk coffee flavor difference will not be more than 10%. Because of the strong fluidity and diffusion of oil, the oil is not thick, you will find it easy to blend clean and evenly, and finally the coffee is made to be gentle. If you encounter some deep-baked beans, to make the taste mild, then we can take: the amplitude and speed of the circle as large as possible, bring a part of the oil into or rush into the bottom, will make the final milk coffee performance less intense, the overall taste is more uniform. The remaining 20%-30% of the drawing space in the final cup, want to float what pattern to float it.

Summary:

When I am at work or at home, when I need caffeine, I drink all kinds of coffee. I adjust the foam thickness, temperature, fusion rhythm and choose the cup with the right caliber according to my taste. Waiting for the extraction of a good concentration, mixing production, and finally get a cup of reflective milk coffee surface, the mood is always good, of course, with their own God La Hua, very happy.

I hope everyone can communicate and learn together, control fusion, control milk foam state, choose a good cup shape, formulate a good proportion, and make a perfect latte.

Born in this century, born in their own countries, have their own habits, drink their own proportion. Habits are important, preferences are important. For example, if Japan is deep baked, what about us? What about your city? What about your own shop? Find your own proportion and production attention points, to make coffee that meets the local taste, it is best to make everyone love to drink, you can do chain.

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