How to beat milk, coffee, coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Pour cold milk into a steaming metal can, about 1/3 full
Release steam from the steam rod for two seconds to remove any residual moisture
Soak the top of the steaming milk stick into the milk and begin to blister. When the foam rises and the amount of milk increases, lower the milk jar, keep the tip of the milk immersed in water, and keep it tilted to form a vortex. Don't mix unnecessarily (i.e. let the natural cycle work)
Keep steaming until the milk reaches 65 degrees (measured with a probe thermometer in the kitchen), doubling in volume.
Place the bottom of the pitcher firmly on the table to compress the foam
Prepare a large espresso (preferably a cappuccino)
Pour the foamed milk directly into the cup, first aim at the center, and then continue to move toward the cup along the circumference.
Operate the steam again to eliminate any remaining milk residue
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Cappuccino coffee practice cappuccino standard practice cappuccino standard practice
For more information on coffee beans, please follow the coffee workshop (official Wechat account cafe_style) how to prepare cappuccino at home: the silky magic of cappuccino is beyond the grasp of family baristas. It's a delicate dance, it's best to stay in the cafe. Truth: the great cappuccino is a fun, discerning coffee lover.
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How to judge the factors that determine the quality of milk bubbles what are the factors that affect the quality of milk bubbles
Professional coffee knowledge exchange more information about coffee beans Please pay attention to the coffee workshop (Wechat official account cafe_style) the consistency of the best foam depends on the fat content of the milk. If you want cappuccino coffee to taste smooth and full-bodied, you can use whole milk. You can use low-fat milk instead, but at the expense of some fresh and tender milk. The foam from skim milk is very light
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