Several misunderstandings in the skills of Italian Coffee about pulling Milk foam

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 this method in the competition, but I think this is because their 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. (at 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.)