The reason why the milk foam can not be injected into espresso smoothly
We often make cappuccino coffee, there will be milk foam can not be smoothly injected into the espresso problem, why is this?
The first is that the milk foam is 80% or 90% full, which is relatively dry. It can be solved by 10% less.
The second is that the crema surface of espresso is too shallow from the bottom of the cup, causing milk foam to float on the crema as soon as it is injected. Solution: tilt the glass as much as possible, increasing the depth between the crema surface and the bottom of the glass. When injecting, inject towards the deepest point.
The third is that the milk foam is injected into the espresso when it is close to the cup, resulting in insufficient strength of the milk foam to penetrate the crema. Solution: Put the pull jar 10-15cm higher than the cup mouth into the milk foam, increase the acceleration of milk foam injection into crema, so that it can penetrate crema smoothly.
The fourth is to use fusion techniques to solve. If the milk foam is still white on the crema when injected (for a small amount, about 1/3 of the surface has an effect), then immediately reduce the amount of milk foam injected, make a circle in the cup, and then lift the flower jar upward, you can flush the whitened below the crema.
The fifth is to use seven full or six full milk bubble pull flower, has not increased the flow, crema to wash away. Solution: Reduce foam flow and slowly circle the crema until it blends in place.
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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. Grow this in order to
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The skill of Italian Coffee on the Control training of Milk Bubble
The control of milk foam mainly includes the following aspects: first, the degree of foam. The degree of foam foaming is the most difficult to practice a kind of control, this control requires the operator to have a strong understanding ability, can understand the principle of milk foaming. The simplest and feasible control method is that it is better to rely on the middle than to the side, and it is better to rely on the top than on the bottom. How do you understand this? The closer the nozzle is to the flower jar.
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