To make a good latte cappuccino, it is necessary to make a good foam steam stick on the effect of foam.

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The steam of the coffee machine is not only three holes, but a four-hole steam stick. Because the previous coffee machine was relatively small, it was enough to let the milk have foaming sound and rotation: (so the milk surface is smooth and dense after beating): but the one we encounter now has a strong output and a strong steam. If you open a small machine, you can't spin it: it foams so fast that you can't even get down the surface bubbles, and it overheats as soon as you hear the foaming sound, and the back is almost overheated: In addition to changing holes, is it necessary to change the position of foam?

It is true that there is no need to scrape after playing. But if this 4-hole machine is sent on the surface of the milk like him, it will only hit more and more bubbles, and the falling bubbles will not be able to Orz ~: use water to grasp the position and foaming sound, but the steam is so strong that the water rotates so fast that the foaming sound can hardly be recognized. Excuse me, how can I get the ideal position? The goal is to finish playing as dense as a master and no need to shave foam! Um... In order to try to find out the angle and position of a good bubble without scraping and pulling directly, pull the steam pipe straight 45 degrees, not push to the highest point, hold the steel cup straight or not tilt, hold all the milk in the southwest when there is rotation, chirp in about 5 seconds, then heat until the hot hand turns off the steam.

The milk is just poured to the V point and the milking at the 2 o'clock position recommended by the friends has been tried several times. With regard to the following figures A, B, C, there are different obstacles at A point (near the center). It is easier to get down with coarse foam, but after playing, the fusion degree of the foam is not good, and it is easy to overheat ~ that is, the milk ash will come out, and the comparison with coffee is not obvious. When the foam is hard but not soft at the B point (between the wall and the center), the coarse foam is not easy to go down, but after beating, it is easier to knock and shake to pull the fusion degree of the foam. The milk bubble ash is less likely to come out, and the pair with coffee is slightly more obvious, but there are a lot of fine bubbles, that is, when the hairy foam is played at C point (sticking to the wall), the coarse foam is not easy to go down, and it is relatively watery after the fight. Is it easy to get out of shape when pulling flowers, or is it better to play in other positions? It seems that there is still some distance from the master milk foam on the Internet. What on earth is the master strong at?

In addition, I would like to ask how on earth should I know the fusion degree of my finished foam? (there are obvious signs) I know that after playing, there must be liquidity and no fine bubbles on the surface, but I feel like I have typed it out, but do I still have to finish pulling Orz~ before I know it?

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