What is the dense and delicate milk foam? How should pull flower milk foam be made? How to get rid of milk foam

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What is a dense, fine foam?

The dense milk foam is that the surface can reflect light, there will be no coarse foam, and when the milk amount is consistent, whether it is 60% full or 7,8,90% or full, the temperature is consistent, and the temperature cannot be adjusted.

Dry steam is important to make fine foam. What about dry steam? If it is moist steam, you can find obvious water with a cup, and the sound emitted by the steam will have a lot of "puffing" of hot water, or splashing hot water droplets mixed with the steam. On the contrary, dry steam, take a cup to catch there will be no water residue at the bottom.

Dry steam wands heat up faster than wet ones, and milk is not diluted.

Pour the milk into the pointed steel cup, usually pull the special steel cup will have a notch above, this is to remind you that the milk should be inverted position, because the milk will have steam into the milk when it is sent, so the volume will become larger, not suitable for adding too much milk.

There is a steam pipe dedicated to heating milk on the Italian coffee machine. Before each use, please turn on the steam switch to let the steam inside the steam pipe run out in advance. Otherwise, when sending, the steam will run into the milk and affect the taste of the milk foam.

First of all, put the steam pipe on the upper part of the milk, mainly to let the upper half of the milk first send out milk bubbles, steam into the milk, milk will slowly become thick, there is no way to compare with you about how much, depending on what you want to make coffee, and what kind of graphics to pull out to decide.

When the upper part is almost the same, put the steam pipe into the bottom of the milk again. This step should mix the milk and the upper part of the milk foam together. This part should mix the two well. Otherwise, when the milk foam is poured into the coffee, the milk foam and milk will separate. Finally, the coffee will be fused with the milk immediately. It can't be done well. It can't drink the feeling of coffee layering. When it is mixed to about 60 degrees.