Entry-level coffee knowledge: a jar of high-quality milk foam standard
The appropriate air intake is about 1/3, that is, the volume of the formed foam is 1/3 more than the original.
Delicate milk foam: full segmentation, refinement and fusion (delicate, milk foam surface is mirror, shaking has obvious wall-hanging effect)
Stabilize; heat the milk to 50 muri 60 degrees.
Appropriate viscosity: use whole milk to improve alcohol thickness and taste
Appropriate fluidity: finish the coffee flower making within 30 seconds after passing the time.
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Entry-level knowledge of coffee: the foaming principle of milk
Steam is used to beat the milk to make the liquid milk into the air; using the surface tension of whey protein to form many small foams, so that the milk volume expands and becomes foamy milk; when the milk foam is blown, the temperature of lactose rises and dissolves in the milk, and the lactose is sealed in the milk foam by foaming; when drinking cow foam, the foam breaks, and the flavor and aromatic substances are distributed, so that the cow
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Entry-level knowledge of coffee; cleaning of coffee machines
Thoroughly clean the steam stick. Dry the bean grinder bean warehouse. Thoroughly empty the powder cartridge and remove all remaining ground coffee powder. Wipe the spills and spills from the outside of the bean grinder and coffee maker. Use the coffee maker detergent recoil espresso machine at least once a day. Rinse and clean all remaining coffee and grease on the head. Remove and clean the drip tray.
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