Selection and purchase of Coffee utensils Coffee pull Milk Pot
There are many kinds of milk pots on the market, you can refer to the following points when choosing:
The common sizes of ─ are 300ml, 350ml, 600ml, and even a little bit larger, but generally not needed.
The shape of the pot body ─ is generally a little wider at the bottom than at the top, but there are some wide and narrow in the middle, which is not conducive to milking, so it is recommended to be used as decoration.
Spout groove ─ is divided into long groove type and short groove type, long groove can play the role of collecting milk bubbles, pull up will be easier to control.
Spout shape ─ sharp round wide narrow, choose round and wide, it is best that the spout has an outer bend, such a spout will be easier to control the stability of milk bubbles.
Hold the ─ connection type and separate type, some round and some square, everyone's hands are different, take it and try it.
But the most important thing is to choose a milk pot first, do more practice, don't be unfaithful, just one milk pot will be fine.
- Prev
There are two main ways to pull flowers in Italian coffee.
Pour into the shaping Free Pouring to control the height of the milk pot, shake the range and speed of the milk pot, make the milk bubble on the coffee to form different pictures, Etching carved eucalyptus on the coffee surface with milk foam, sauce and other things, using toothpicks or thermometers and other sharp objects to draw all kinds of eucalyptus, this way does not need much skill, only creativity, you can make a beautiful coffee
- Next
Coffee knowledge there are more than 800 coffee flavors.
The aroma of coffee itself is the main reason for the overall flavor properties, which is different from the perceived taste and sweetness, saltiness, bitterness and sour taste. Because, it can be said that aroma is the most important product attribute of special coffee, even instant coffee aroma substances can stimulate our taste buds. The difference is that instant coffee lacks the most important aromatic volatile components, which also leads to the whole.
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