The skill of Italian Coffee pattern drawing on the subject of Milk foam treatment

First, establish a premise: use the 600ml medium pull vat (old-fashioned), hit a jar full of milk foam, and make the WBC standard two cups of foam thickness in 1cm cappuccino.

This topic refers to the problem of foam distribution, that is, how to make the thickness of two cups of cappuccino foam consistent. Our slightly experienced operators all know that there are some tricks to achieve this, which is not difficult to master, but you must have a deep understanding of the state of the milk foam in the jar.

Let's first discuss the state of the milk foam in the tank (pictured), which divides the milk foam into two layers, of course, these two layers must have a clear understanding, these two layers exist in any case. However, please pay attention to the following concepts, these concepts are my teaching system concepts, can not be treated as industry standard concepts, remember!

1. Hot milk: refers to the milk that has not been sent at the bottom of the vat after the foam operation.

2. Milk foam: refers to the part of foam that floats on the top of hot milk after milk foam operation.

3. Milk foam: refers to the final product formed after hot milk and milk foam are fully mixed after the operation of milk foam. This is also the purpose of milking in most cases.

Let's get to the point and deal with milk bubbles.

The usual method I use is to pour the finished product back and forth in two vats several times, so that the hot milk and foam are fully mixed, then divide them equally between the two tanks, and then pour back and forth a few times "in a small amount" so that they are evenly distributed. Many friends only do the front action and do not do a small amount of distribution in the back, so there will be unevenness. Of course, it's hard to understand if you describe it in words, but you'll understand if you try to do it a few times.

To put it simply, it is to allocate the amount of milk foam. By using this method, the thickness of the foam in the two cups can be achieved.

A few tips: 1, before making the product, the milk foam in the flower jar has been in a state of shaking, trying to ensure that it is not obviously stratified; 2, if the milk foam is concentrated in the middle of the vortex formed during the shaking, it is a small ball, which proves that the milk foam is unevenly distributed. At this time, it needs to be distributed again; 3, before the product is produced, pour a little to the side, try the feel of the milk foam and then make the product. 4. When making a double-ring cappuccino, pay attention to the foam concentrated at the bottom of the flower jar, and try to stretch out when scraping with a spoon.