Hand-beating milk foam pull flower experience-the gesture of coffee fusion has a trick to reduce the failure rate of coffee draw.

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Hello everyone, this article is my experience of hand-beating milk foam so far.

Hope to make this article into a complete form of teaching, if there are omissions, please help board friends to supplement, if there is any mistake, please help to testify.

The following article:

First of all, there are different ways to pull flowers. It is necessary to make it clear that this article is about "hand-beating milk foam".

Before you start, you should understand that whether the foam is good or not, it accounts for half of the success or failure of the flower.

(the other 30% comes from flower-drawing skills and 20% depends on whether the coffee is good or bad)

While the foam is good or not, steam foam > machine foam > hand foam.

No matter how much you practice hand foam, there is an insurmountable wall over there.

So, before you play with hand foam, you should know that this is really just for fun, if you want to practice seriously or practice steam foam bar.

Then, prepare the equipment.

There are two kinds of hand-made foam cups, steel cups and glasses.

The steel cup can be ignited and the glass can be heated by microwave. basically, it depends on how you heat the milk.

(the glass is transparent and you can see the foam inside, but I can't say how much it will help.)

The two cups are divided into two kinds, single-layer filter and double-layer filter.

I've never used a single-layer filter. I think it's just the difference between ten strokes of foam and twenty strokes.

The flower cup should have a larger capacity, a sharp point in the mouth and a little contraction in the mouth.

A larger capacity allows you to bring the mouth of the flower cup closer to the "coffee level" earlier, which is very important.

The tip of the cup mouth allows you to pull out thinner lines (thick lines can also be done, just a little more)

In contrast, the wide cup mouth can only draw thick lines.

It doesn't matter if there is no shrinking in the mouth of the cup, but if there is shrinking, it will not overflow when shaking the cup and blending milk and foam.

Out, you can feel more at ease to shake the flower cup.

Coffee cups are shallow and wide, like bowls

The shallow cup allows you to bring the mouth of the cup to the level of coffee earlier, which has the advantage of large capacity.

The cup width makes it easier for you to paint.

Then supplies, milk and coffee.

I don't think milk has much effect.

Some people say Lin Fengying is easy to fight, some say full fat is easy to fight, some say high calcium is not easy to fight,.

But it seems that it specifically refers to the situation of steam beating, hand-beating milk OK.

Coffee has little effect.

Hand-beating milk foam is already second-class milk foam, and other things don't affect much.

Coffee available on the market or instant coffee (of course, it is best to make espresso specially)

After the pre-homework is ready, the next step is to officially enter the flower drawing step.

Step 1: hot milk

I won't say much about how to heat it here, such as boiling, water-proof heating, microwave,.

If it is a microwave, remember to take it out and stir it every 20 to 30 seconds, because the microwave will boil locally.

Heat to 50 or 60 degrees, not more than 70 degrees

(some people say that frozen milk is easy to pull flowers, but in fact, it is limited by steam beating milk foam, please ignore hand beating milk foam, hand beating is to warm milk.)

(to be more precise, it is better to beat milk foam with steam, but not to "pull flowers" with frozen milk.)

Step 2: prepare the coffee

Brand at will, ice, hot at will, with or without crema

About 30cc is fine, but 50 at the most, 60cc is fine. No more.

It is not necessary to connect the non-crema flower drawing method demonstrated.

People who can pull can still pull, but there will be a lot of bubbles because of the technical problems of cocoa powder.

Step 3: hit the foam!

Depending on the size of your coffee cup, determine the amount of milk. Generally speaking, it is 1x3 milk bubble cup-- 1apace 2 milk bubble cup.

(my coffee cup is a little bigger, almost all filled with 5.5%-6% full)

Aim the strainer at the surface of the milk before foaming, and beat 1.5cm up and down.

This is very important!

When teaching the family to pull flowers, I found that the novice milking foam is too timid, the range is a little larger! Hurry up!

You can even say that the liquid level goes up by 2 cm-- down by 2 cm.

If you look at the bubble cup, you can see that this is almost half the range of the milk cup.

If the milk is not spilled over the bubble cup by you, then your beating is not big enough and the speed is not fast enough.

The number of times depends on your personal condition.

For example, at first I hit 15 times on the surface of the milk, then slowed down 30 times, and it turned out to be super hard.

Then you have to adjust it, and then change it to 5 times and slow down 10 times.

And then adjust,.

Now I am using the same speed, 8 times on the liquid level, 10 times below the liquid level, and then from the top to the bottom twice.

To put it simply, there is no law on the number of times. It depends on your strength, amplitude and speed. Dora has a few cups. Only by observing the results will you know.

Increase or decrease the number of times? Adjust the range? Or other adjustments.

Step 4: scrape the foam

If you beat the foam by hand, you must scrape the coarse foam. In short, scrape off all the round bubbles you can see.

Good milk foam can not see the particles, pick it up with a spoon, the spoon will fall upside down will not stick to the spoon, good fluidity, no

Will be uneven and protruding.

How much good foam will be left depends on the skill of playing milk foam.

However, there is no need to say that the whole cup is full of good foam. It would be nice to have 1/4 of the foam that can be used.

Step 5: pour the foam into the flower cup

It is important to pour along the wall of the flower cup.

Pour it directly to the bottom of the flower cup and wait for a lot of bubbles to come out.

Step 6: knock on the flower cup

To break a big bubble, you can take a spoon and knock hard on the wall of the cup, or you can pick up the flower cup and knock on the table.

Please push, small force knock, why don't you knock

But of course, it doesn't mean that you push so hard that the whole bowl of milk foam spurts out the flower cup.

Take the pressure and break the big bubble.

Step 7: shake the flower cup

Blend milk and foam, but I have no way to judge how far to shake it.

In short, if you want to shake it, you have to shake it very hard!

It was only when I was teaching my family that I found out. Xiao Li just don't shake it at all. You have to shake it hard before you can integrate the milk foam.

In addition, it is taught that when milk is too separated from milk foam, stir (X) with a spoon.

Please don't stir, as soon as you stir, your milk foam will break out.

Just order a cup of matcha Oulei and Coco Olei to drink it. If you don't stir the milk foam, it will all turn into water.

Step 6: shake to the surface of the milk to be shiny because the milk is combined with the foam. "

If you want to judge on this basis, in step 4, the foam should be scraped accurately until you almost see a good bubble.

Too much scraping, wasting good foam, scraping too little and not merging too much.

In short, it is important to know how to judge whether the milk foam is good or bad.

Step 8: pull flowers

At first, raise the flower cup and pour the milk foam with the smallest water column.

When the milk foam and coffee are almost together, you can start painting.

(you see, the color and state are almost integrated if they don't continue to change.)

If you see a piece of milk foam floating too white before painting, pull the flower cup high, shrink the water column, and use milk.

The bubble washed the white part down.

At the beginning of the painting, lean the flower cup against the coffee cup, the closer the mouth of the flower cup is to the coffee liquid surface, and the more milk bubbles you pour out, the more

It's easy to leave white on coffee.

The closing stage is the same as the beginning, pull the flower cup high, shrink the water column, stop at a fixed point and slowly pour out the milk foam.

Light, pour until the cup is slightly overflowing

Above, if you have any supplement or evidence, please ask your board friend to help me put forward it.

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