Four key steps in how to milk a flower?

The first criterion is,"The surface should reflect light." This statement is objective and direct, at least it can be seen by the naked eye as a standard.

The second criterion is that there is not a single coarse foam on the surface. This requires very good foam control, of course, this is also the premise of reflection. So what is foam? If you have to give it a definition, I think larger than 1mm in diameter are called coarse foam.

The finer the milk foam, the less air contained in a single milk foam, the higher the density and the smaller the buoyancy; the coarser the milk foam, the less air contained in a single milk foam, the lower the density and the larger the buoyancy. If the milk foam is rough, the milk foam will float quickly on the milk surface, and the fusion degree is low; if the milk foam is fine, the milk foam will float slowly on the milk surface, and the fusion degree is high.

The third standard is: in the case of the same amount of milk (all added to the bottom of the cylinder mouth), whether it is 60% full or 7,8,90% or full, the temperature should be consistent, and the temperature should not be adjusted to adjust the amount of milk foam.

The fourth standard is: make two cups of cappuccino, make it in WBC standard cup, pour milk foam into cup, pull flower jar without a drop left. If this standard is sublimated a little more, it becomes: how much milk foam you want, just how much milk foam you want (except for micro-milk foam such as macchiato), which is difficult to practice and takes a long time.

The above four standards have been achieved, in terms of vision, feel and technology, at least it is a good tank of milk foam. Also mentioned in front of a hearing, which depends on the milk, milk foam, be sure to listen to the intake of "squeak" sound, which can ensure the durability of milk foam in the cup.

For coffee pull flower, milk foam and milk fusion higher the better?

Yes, the higher the degree of fusion of milk foam and milk, the clearer and finer the flower pattern lines will be; conversely, the more blurred and rough the flower pattern lines will be.

For the taste of coffee, is the higher the fusion of foam and milk, the better?

Yes, milk foam and milk have a high degree of fusion, which means that coffee tastes fine and smooth, which is better than coffee made from milk foam with a low degree of fusion.