How to judge the fusion degree of coffee? Will the wrong direction of coffee fusion lead to the failure of coffee flower drawing?

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Why is the integration of coffee flowers very important? Tasty is the last word!

Now the novice is finally practicing to look a bit like milk foam.

Want to try to pull flowers.

But it just floats on the coffee.

Look at the fluidity of the milk foam and milk made by youtube's predecessors.

When pouring out the foam, it is very easy to pull it out.

On the other hand, the little brother poured the milk and then came out with the last foam.

Is this a lack of integration of milk and foam? Or is the milk foam not dense enough?

Or am I falling too slowly?

You can see the fluidity by beating milk foam with steam.

Try to observe the state of foam fusion to make adjustments.

You said to pour out the "milk" first, that is, the fusion is not enough.

Good milk bubbles pour out milk bubbles with excellent fluidity, which will be layered into thick milk bubbles after a period of time (for three-dimensional flower drawing)

You can make a coffee latte out of a glass.

I always cry with a bubble cup.

Beat about 1 beat 3 milk bubbles before making fusion

After pouring it out, knock on the steel cup to break the small bubble and shake it to see the fluidity.

The question of integration is based on my personal habits.

1. First vertically "send", 0.3--0.5cm off the liquid level

The increment of 3 seconds is 10 MMI 20% (Rosetta is suitable for swinging around)

40% increment of 5 seconds (graphics pushed by Tulip are applicable)

two。 The rest of the time "slalom fusion", at an angle of 45 degrees deep into the liquid 1cm + 0.5cm against the cup wall

3. The thermometer can stop when the temperature is about 55 degrees, and the subsequent temperature will rise slightly to 55 degrees, 60 degrees.

The best fusion degree of milk foam within 4.20 seconds.

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