Beginners coffee pull flower tips knowledge points novice how to make coffee pull flower at home

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Video of coffee flower drawing.

1. Can the milk from the manual milking machine be used to pull flowers?

Answer: let's first look at the simple deconstruction of espresso. Espresso has two basic features, that is, the upper layer is a layer of coffee-like foam, and the bottom is black coffee liquid. This kind of coffee can be used to make lace coffee. So all we have to do is to fill the coffee cup with black coffee about 30ml, then use the beaten milk foam, pour in a little bit, and then stir it well with a spoon, and the white milk foam on the surface becomes a "coffee-colored foam", and it floats on top of the black coffee. Next, we can use milk foam to pull flowers, I have tried N times, ah, the effect is good. However, the coffee made with this kind of liquid is too light, and the flowers with strong layers have limitations, so we can only try it and do not promote it. Of course, it's good to practice your hands in this way from time to time.

two。 Why is the milk foam not fused?

As soon as the milk foam is poured into the concentrate, it is immediately mixed with the coffee, and it is impossible to float on it like the milk foam in the master pull flower video. I don't have enough foam and don't mix enough with milk, and I sometimes do the same.

What does the fusion degree of milk foam and milk depend on? The degree of fusion mainly depends on the following two points:

1. The pressure of the steam rod. The air pressure of the steam rod will cause the foam to tumble to varying degrees in the process of frothing. The higher the air pressure, the higher the degree of fusion. )

2. The exquisite degree of milk foam. (the finer the foam is, the less air is contained in a single bubble, the higher the density and the less buoyancy; the rougher the foam is, the more air it contains, the lower the density and the greater the buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher. )

Reason for failure: is your foam temperature too high?

Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed.

The fourth reason for failure: is the fusion of milk foam and milk enough?

The higher the fusion degree of milk foam and milk, the clearer and delicate the pattern lines will be; on the contrary, the more blurred and rough the pattern lines will be.

Reason for failure: is your concentrated oil sufficient?

Espresso as the base has enough concentration, beans choose medium-deep baked or deep-baked beans, there should be a layer of grease foam floating on it.

Reason for failure: is the action of pulling flowers correct?

The starting action of the pull flower is to shake the wrist holding the flower cup left and right. The focus of fusion is to steadily make the wrist shake horizontally to and fro. Please note that this action only requires the strength of the wrist. Do not move the whole arm with it. When the shaking is correct, the pattern will begin to appear in the cup.

Reason for failure: is the milk foam too thin? Not delicate enough?

Milk foam should not be too thick, too thick will lead to, have not opened so that the cup has a lot of white milk foam, milk foam should not be too thin, too thin, will not be able to pull out a decent pattern.

The exquisite degree of milk foam is very important to pull flowers. The finer the milk foam is, the less air is contained in a single milk bubble, the higher the density and the less buoyancy; the rougher the milk foam is, the more air it contains in a single milk bubble, the lower the density and the greater buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.

3. How can I mix the milk well?

Is the milk and milk foam, how to mix it well, pull flowers, a pour is not all white? Temperature... Temperature is important. When you foam, put your empty hand on the flower cup to feel the temperature of the milk

It's almost ready when you feel so hot that you can't keep it on the vat-if you keep hitting it, it will make the foam too hard. The hard foam looks stiff, and it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. So if you want to mix milk and foam well-temperature is the key. Do not put the foam for too long after playing, otherwise it will be stratified.

4. How to make more and meticulous milk foam?

On how to make a good milk bubble, here provides a stupid milk bubble method, that is, pour half of the milk into the steel cup, let the steam pipe and the milk perpendicular to the center or the edge of the steel cup, then let the steam head just touch the surface of the milk, then turn on the steam to 1pm 2, do not move the steel cup, slowly close when the milk reaches 50 degrees, close at 60 degrees, and finally the temperature will reach 66 degrees. In this way, you can make a good cup of milk foam.

5. What kind of Italian machine do you want to use for milking?

Generally speaking, there are steam heads with three, four and five holes in the machine, and as long as they are a little familiar with them, they all make good milk bubbles. However, the amount of steam produced by the machine, the degree of dryness and wetness of the steam, and the size of the stomata still have an impact on milking.

6. Why do you use water to practice milking?

First, as we all know, water is transparent, which allows you to see more clearly how the vortex is formed.

The second is to better master the number of holes in the play of different milk bubbles! Third, beginners should remember to use a thermometer when you fail to beat the milk foam into a thin shape, and the temperature cannot be better controlled, so the coffee you make is unstable. You may hit the milk foam once or twice in ten times, but that is not a stable quality.

7. The difference between steam milking and manual milking

First of all, the hand-beaten foam cannot be compared with the steam of the machine at all. The fineness of the steam makes its milk foam very delicate and slippery, and the radiation surface of the steam is wide, so the milk foam will be more uniform and mix better. The hand is mainly squeezed through the small hole of the filter screen, and the milk foam is thicker.

8. How to use the electric milking machine bought at home to make milk foam?

I use my own local method to make milk foam, and it feels good. The appliance is the electric milk beater, 9.9RMB, which is bought by Yijia. Step: add fresh milk to the glass, heat it in the microwave oven for 45 seconds, stir in the milking machine for 1 minute, and the milk foam will become. I use a French press to filter out the 50ml coffee and pour it directly from the top of the foam. I can see that the coffee is gradually mixed with the milk and the white foam rises slowly.

9. How to make milk foam?

Method 1: use a milk bubble pot to make handmade milk foam

1. Pour the milk into the milk bubble pot, the amount should not exceed 1 stroke 2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making the milk bubble.

two。 Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze the milk and let the milk freeze.

3. Put the lid and the filter on, and quickly twitch the filter to press the air into the milk. when you twitch, you don't need to press to the end, because you want to pump the air into the milk, so you can act on the surface of the milk; you don't need too many times. gently twitch about 30 times.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

Method 2: use steam foam to make milk foam.

Do not put the steam pipe into the milk, because there may be some condensed water in the steam pipe, so let off some steam in the front section and drain the excess water by the way.

Insert the thermometer into the container, then insert the steam pipe obliquely into the milk and turn on the steam switch.

Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. A steady "hiss" will be heard when it is in the right position, otherwise it will be very loud or almost silent.

When the milk foam is sufficient, you can bury the steam pipe a little deeper and let the steam continue to heat the milk. The angle of the steam pipe had better be just enough to make the milk rotate.

The steam switch can be turned off when the diffuse reaches between 60 and 70 degrees.

Wipe the milk attached to the steam pipe with a wet dishcloth and release another steam at the same time to prevent the milk from being difficult to clean after it is dry.

Hand temperature measurement skills of milking foam:

1. The most suitable temperature for milk foam

When the milk is foaming on the coffee machine, the most suitable temperature is controlled in the range of 60 degrees to 70 degrees. The reason is:

1. When the temperature of milk is lower than 60 degrees, the temperature of coffee will be much lower and the taste will be affected.

Lactose in milk between 60 and 70 degrees will be activated to make the coffee more fragrant, sweeter and smoother.

3, milk higher than 70 degrees, the nutrients will be destroyed, after all, milk will be more than water, softness and sweetness will become worse.

Second, the skill of measuring the temperature by hand.

Now that we know that the most suitable temperature for milk is between 60 and 70 degrees, how can we handle this temperature? Personal advice is that you need to be equipped with a thermometer, you can insert the thermometer directly into the foamed milk, so that the temperature of the milk will be clear at a glance. Of course, due to the accumulation of experience, you can finally get rid of the thermometer and measure the temperature of the milk foam directly by hand.

The techniques are as follows:

1. Hold the milk jar in the left hand, turn on the steam in the right hand and start foaming.

2. After turning on the steam, stick your right hand back to the wall of the milk tank and feel the temperature of the foam.

3. When your hands feel very hot and can no longer be attached, you can stop foaming milk, then insert the thermometer into the foam and measure the temperature.

4. If the temperature does not reach the range of 60 degrees to 70 degrees, it is recommended that you remove the palm of your hand the next time you foam until you are hot, and start counting 1, 2, 3, 4 in mind. This is usually added time in seconds.

. For example, if you remove your hand from the milk bottle, and after four seconds of overtime, the measured temperature has reached 65 degrees, then congratulations, you have found the rule, and you can add about four seconds to the time when you are hot. According to the method of adding and subtracting time at point 4 above, it is easy to measure the bubble temperature by hand. The above techniques are somewhat tricky. In fact, as long as you hit the foam for a period of time, you can find the rules and feel more or less, and the temperature of the foam will be easier to control.

10. Five misunderstandings of milking

For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam.

The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers.

The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

The third misunderstanding: after beating up the foam, put it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the layering of milk bubbles, and the integration of hot milk and foam will not be easy to complete. if you don't pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.

The fourth misunderstanding: the two jars will fall in a very high position, the original purpose is to merge, but to arouse more coarse bubbles.

The fifth misunderstanding: the milk foam is not good, blame the steam. The author believes that the steam pressure of the coffee machine (that is, boiler pressure) is relatively easy to grasp in 0.8BAR, this pressure is very long, and it is easy to understand the principle of milk foaming, but it takes about 13 seconds to make a cup of milk foam, ah, not as fast as the pressure. If the air pressure is 1. 0 or 1.1BAR, the way and method of bubbling will change, but the principle is the same. (on this point, it is necessary to rule out the phenomenon of "vomiting" caused by impure steam, and the flower jar is also shaking violently. If this happens, please empty the steam and try to heat it fully again.

The most important thing in making complex patterns is the need for a jar of high-quality milk foam, and the temperature of the foam is a key factor affecting the quality of the foam.