Beginner coffee pull skills must watch the video-two minutes to teach you to play bubble pull brag B!

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[video appreciation] Coffee flower-pulling skills and operation introduction

Brag about B!

It is impossible to have a video that can teach a novice how to foam and pull flowers in two minutes.

But! (Oh, don't go yet--)

In the two-minute video, I will explain the details of foam-beating skills and teach you some useful "posture" or broadness.

It's too late to explain, get in the car first!

Knowledge point 1: if you want to make the milk foam delicate and dense, you must use frozen milk! You must use frozen milk! You must use frozen milk!

Please skip the old driver, but the general novice is not proficient in the process of foaming, so it takes a long time to beat and beat the foam (which will explain what it means below). Frozen milk at about 5 °C has the longest heating time, giving the novice enough time to adjust the angle and control the whirlpool.

Knowledge point 2: exhaust before bubbling. Put the condensed water in the steam pipe.

People who have done this step should understand, so there is no more explanation.

Knowledge point 3: it is not important to adjust the angle of the steam pipe, 15 °or 30 °. It is important for beginners to find a fixed angle when practicing.

For beginners who are not familiar with steam rods, they often adjust the vertical angle of steam rods. In fact, normally, there are only two angles that are not desirable (for beginners): 1, completely vertical. 2. Maximum angle. Besides, as long as it is fixed and practiced (drawing water), it will be easy to master.

This is not to say that these two angles cannot be foamed, but these two angles are not friendly to beginners: completely vertical, it is difficult to control the whirlpool; when the maximum angle is reached, some coffee machine models will have exhaust failure and obstruction.

Knowledge point 4: whether it is at 3 o'clock or 9 o'clock, the landing point of the steam nozzle is probably the position of that point in the picture.

For beginners, don't pursue the skills of playing handsome with one hand and closing your eyes, but walk up honestly in the footprints of your predecessors.

Knowledge 5: the first stage of milking foam, as the name implies, is to pull the surface air into the milk and form foam through vertical tumbling.

Passing away is the necessary stage of milk foam, that is, the stage of "hissing" breathing sound that we usually hear (killing pigs or having no sound means that we are not in the process of passing away). After being proficient, you can get rid of it first and then have sex, but it is best for a novice to have sex at the same time. In a word, make the milk tumble vertically and bring into the air while rotating horizontally, creating a whirlpool.

Knowledge point 6: in the second stage of milking, coarse bubbles and layering are eliminated through swirls.

By adjusting the angle between the steam stick and the milk (not the contact point), the milk forms a [whirlpool] in the milk tank, and through the [whirlpool], the foam produced in the process is pulled and torn, and the coarse bubbles decompose into fine bubbles, and the upper foam merges with the lower milk.

During the spanking process, it is not impossible to get rid of air, but you just need to observe and pay attention to the amount of foam and stop the process at the right time. Until the amount of milk foam is sufficient, the coarse foam is completely decomposed, the milk temperature is suitable (60 MFMI 65 °C), and the milk foam is mixed with hot milk, stop beating, turn off the steam and pull out the steam stick.

Knowledge 7: knock on the foam after you finish it. This is to break the remaining coarse bubbles on the surface of the foam (it must be small and really thick to be effective).

This is a cool barista professional move, and you can see a lot of pull gods do it. But it's not necessary-- as long as your foam is perfect. Knock to find some hard table (too soft and hard is not good), just tap one or two times, if there are too many coarse bubbles, you can't save the milk jar by breaking it.

Knowledge point 8: before formally pulling flowers, keep shaking and turning the milk tank to slow down the delamination of foam and milk.

This is a necessary action, not as simple as shaking before pulling flowers, but if the foam is ready and the Italian concentrate is not ready, keep shaking to keep the foam flowing and avoid delamination. Many people don't pay attention to this and always ask why the patterns I pull out (not poop) are all in a lump-that's because the foam is layered.

Knowledge 9: the standard of good milk foam: smooth, delicate, dense. In fact, it is to be able to reflect light, no coarse bubbles (diameter greater than 1mm), which is most obvious from the hanging cup.

The surface should be reflective, delicate, velvety and slippery; there is no coarse foam on the surface; this requires very good foam control, which is also a prerequisite for reflection.

Another thing to pay attention to is the degree of fusion of foam and hot milk in the foam, the higher the degree of fusion, the better the fluidity of the foam, the thinner it looks, and the finer the lines of the pattern, and vice versa. The degree of fusion can be determined according to the pattern, but the higher the degree of fusion is, the better.

Finally, a word of advice: after all, playing cleaning essence is only a primary stage, when you can understand my article, you need to seriously practice with milk-because the physical properties of detergent foam and milk foam are different, you can't get much useful experience in cleaning refined soy sauce.

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