The first important thing is to share the "dry" steam of dense and fine foam.

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At first, I was interested in pulling flowers. I wanted to learn the skills of drawing flowers. Of course, the first lesson is to make thick and meticulous milk foam. Unfortunately, what is enough "thick and meticulous", have not seen and drank with their own eyes, really do not know.

Fortunately, this is not a problem, as long as you go to Starbucks or Imando and order a cappuccino, you can understand it immediately.

Next, it's time to do it. Because I don't know what the trick is, at the beginning, I always make a cup of hot milk, but fortunately I can drink it, although it is a pity that I can't use it to pull flowers or make a cappuccino.

We have no choice but to give full play to the nature of information people and look for information on the Internet. Thanks to youtube, there are not only written explanations but also video files on the Internet, so it is easy to find out a lot of great Latte Art works of master figures. But for me, who is still a rookie, step-by-step teaching is still more practical. Of course, look at the skills of the masters, to stimulate self-motivation, is also a great contribution.

From preparation tools, foam, to all kinds of basic flower drawing, it is not only a step-by-step detailed explanation, but also a clear photo and film guide, which benefits a lot and enlightens me a lot.

In the early days, I used Cankun's Eupa TSK-183. I played in various ways I learned on the Internet, and I could only make thick milk bubbles. In addition, the loud noise made in the process of playing milk bubbles was also very unpleasant. Later, when I changed the Rancilio Silvia, I found that it emitted a much larger amount of steam, but it was also occasionally able to make meticulous milk bubbles, which often could not be made. It is said that you only need to practice two or three times. For people who haven't played well after 10 or 20 times, they are really frustrated and even begin to doubt their IQ.

After many missteps, I began to observe and sum up some results. I found that most of the successful milk foams were hit twice in a row. It almost never succeeds the first time. Some people on the Internet say that when playing milk foam, the remaining foam left on the edge of the first cup should not be washed off, but stay there, which can help the second foam to be played more carefully. I told Xiaolan about this article, and her voice coming out of her nostrils said, "is this a strange force and chaos?" This theory and my practical verification have made me realize one thing: strange forces and chaos gods and believe that strange forces and chaos gods happen to desperate and depressed people. Fortunately, I was born in engineering, how can I regard strange power and chaos as a belief? Of course, we have to find out the relevance behind it.

I reviewed the skills of making milk foam on the Internet again, looking for any clues to see if I could find the crux of the problem. Unfortunately, I got nothing. Later, I came across an article that mentioned that the steam volume should not be adjusted to the maximum slowly, but should be adjusted to the maximum at the beginning, which made me want to try it. Because I usually turn on a small steam first, and then slowly open it up. The results of the experiment are somewhat satisfactory. Because turning the knob to the maximum (within a few seconds) very quickly does increase my chances of successful foaming, but it is only an "increase". By doing so, there is still no guarantee that I will succeed every time I hit the foam. Later, I saw that the book "Italian Coffee Lab" mentions Rancilio's coffee machine. The steam it emits is so wet that it needs to be sprayed off before milking is meticulous. I was overjoyed at this discovery, and it seemed that the answer was on the verge of coming out. I began to release the steam for the first time, and when the second heating was completed, when the stronger and drier steam appeared, I began to foam. In this way, the success rate was almost 100%. Moreover, no matter whether the steam hole is placed under the 3mm of the milk surface, or in the first and third place, or anywhere, there seems to be no difference, and fine milk bubbles can be made smoothly. No wonder some people on the Internet can use fixed-point foam, and the steel cup can be put on the table to make a good bubble. Of course, the result of both methods is the same, but I don't have any special preference for foaming first, then spinning the milk, or spinning the milk while foaming (breaking up the big foam and mixing the milk and foam evenly).

Conclusion: to make a fine milk foam, "dry" steam is the most important thing, unfortunately, this point, no one pointed out on the Internet, let me around a long way to find out. If I am asked to write about foam teaching, I will definitely make it a top priority. Of course, maybe the machines we use are not as wet as Rancilio steam. Steam with moisture, connected with a cup, can find obvious water, and the sound of steam, there are a lot of hot water sound, or splashing hot water droplets mixed in the steam. It is easy to distinguish between dry steam and dry steam, such as the hissing sound of cooking over a large fire, and there is no water left at the bottom of the cup. I hope that when someone first learns to play milk foam, he can find this earlier and save me the wrong way. Alas, dozens of cups of hot milk died in vain!