Why do coffee flowers burn when running? These details must not be ignored when making pictures of lattes, Australian white, cappuccino and other dairy coffees!

To be reasonable, most of the time, the patterns we draw flowers do not look good not because of poor technology, but because the emergence of some difficult and complicated diseases hinder us, making it impossible for us to make pleasant patterns! For example, the concentrated oil mentioned in the front street of the last article is excellent!

In addition, there are many factors that will affect our drawing! What Qianjie wants to share today is one of the phenomena that has plagued most friends for a long time: the milk foam poured out will paste! When we are drawing flowers, we will encounter the phenomenon that the milk foam will be dizzy and stained after touching the coffee oil from time to time. This usually occurs in the second half of the pattern, if you happen to need to inject a lot of milk foam to draw a large pattern, then congratulations, you will like to mention a pattern with "hazy beauty".

Most of the "art" will not be accepted by the world, such as it! So we need to find the root of the problem and go back to basics! So why did this happen?

First, milk foam and milk stratification, as Qianjie said, this situation often occurs in the second half of the flower, why? Because in many cases, this situation often occurs because the foam has been placed for too long, which leads to the delamination of the foam and milk! Just like the case where the fat is too strong, the layered foam cannot be driven by milk, so there is a significant lack of mobility! (for example, in the picture below, we can clearly see the dividing line between milk and foam.)

At this time, if we put it directly into the flower, then the first thing we pour out of the jar is not milk foam, but first milk, then milk foam! Because the milk foam is brought out by the inertia of milk flow, it does not have an impact at this time, and the milk foam without impact can not be fused with oil, so it can only float on the surface and get dizzy and dyed. Then, in a situation like this, we can re-integrate the foam milk (or pour the tank) by shaking it properly, which can greatly reduce the paste of the flowers.

Second, the characteristics of beans / milk cause that when the beans we use are rich in sour substances, it will also easily cause milk bubbles to faint and dye on the grease surface! That's right! It refers to some beans that are lightly baked. The existence of sour substances will destroy the protein structure of milk, and milk foam is mainly composed of protein, fat and gas! Therefore, when they encounter shallow roasted coffee with more sour substances, it is easy to pull flowers into paste.

In addition to coffee beans, part of the milk will also have this problem after discarding! They will have too much fat / protein content, resulting in a thin barrier, unable to maintain the bubble shape for a long time! When you come into contact with coffee oil, or the fine powder hidden in the oil, it will soon be broken and atomized!

Excessive amount of water sent into milk the steam we use to send away is in the form of a gas of water, so it is equivalent to injecting water into milk! When too much water is injected, it will dilute the milk, although this will make the whole milk foam have higher fluidity and make more delicate lines! But because of dilution, proteins and fats take less time to support bubbles, and if they are not put into use quickly, the barriers that support bubbles will soon break apart and then burst as soon as they come into contact with the grease surface. and get dizzy.

Then the best way is to control the amount of water injected! The target temperature of the milk is fixed, so we need to shorten the time to pass away the foam, by increasing the intensity of the steam, we can meet this condition! Make Grandma Niu soak in a short time to reach the target temperature and reduce the time for the bubble to break.

But the steam limit of some coffee machines is there and cannot be further strengthened unless it is modified! This is totally unnecessary for most of our friends, so we can appropriately raise the temperature of the milk before we pass it off. In order to make the foam more compact and delicate, Qianjie usually recommends lowering the temperature of the milk as much as possible, so as to lengthen the temperature difference and make the milk have more beating process. However, if the steam is weak, this will undoubtedly allow more moisture to be added to the milk, resulting in dilution! Therefore, we can properly raise the temperature, shorten the time spent by milk, and then avoid the atomization effect of milk bubbles!

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