How to make the milk foam of coffee lather teaching latte coffee lather? Latte pulling tips How thick should the latte foam be? How to make the cappuccino foam?

Qianjie often says that although a latte will not improve the taste because of a good-looking flower, but! The existence of pull flowers can provide coffee drinkers with more experience, such as adding a visual enjoyment! So many friends will study hard day and night in order to make a beautiful flower.

But what we need to know is that a good-looking flower drawing not only requires baristas to master the technology of flower drawing, but also the quality of milk bubbles is very important. Therefore, before we acquire the skills of pulling flowers, the more important thing is to learn how to get rid of them! So, what kind of milk foam is the most suitable for flower pulling?

First, with liquidity to talk about what kind of milk foam is the most suitable for flower pull, do not have to think, it is definitely a liquid milk bubble! If we want to make more than just rudimentary patterns such as big hearts, then the foam must have a high mobility. To do this, we need to control the thickness of the bubbles, because the thicker the bubbles are, the lower the fluidity is; the thinner the bubbles are, the higher the fluidity is.

But it's not even too thin. Because the mobility is too high, the lines are easy to float when drawing flowers, so we need to thicken them properly. The thickness is about 1cm. The thickness of the foam is mainly determined by the amount / time of foaming in the process of dispelling the milk. Although this is a truth that many friends are aware of, many friends always foam many times without control. For example, in the process of making love, there are two sudden clicks, so that the thickness of the milk foam has been increased. So here in the front street to share a little trick that can control foam, that is: lend a hand!

We can find a fulcrum of the milk tank and steam stick, and use this fulcrum to fix the milk tank, so that we do not need to rely on our own strength to stabilize the milk tank, and naturally there will not be accidental blistering due to hand shaking.

Second, the fluidity satisfaction of the delicate smooth smooth milk foam will not allow you to make a satisfactory pattern, if the milk foam is too rough and separated from the milk too quickly, then you will not be able to make a good-looking pattern!

So this is very fastidious about the time when we soak! After foaming, we need to bury the steam stick in the milk to form a whirlpool, so that the whirlpool can use suction to roll those large bubbles in and cut them, cutting countless small bubbles. And the longer we have sex, the denser the bubbles. The shorter the beating time, the rougher the quality of the foam. How can you judge the quality of a milk bubble? Hey! Hey! This is simple. We can put the milk foam in the direction of backlight to see if it can be reflected like a mirror and whether it is shiny. If not, it means that the particles of milk foam are relatively dry and rough. Then there is still a chance of salvation in a situation like this, such as by inverting the cylinder or shaking to eliminate rough bubbles.

Then you only need to pay attention to prolong the soaking time during the next froth. If the heating speed is so fast that the milk has reached the target temperature before the milk foam is dense, then we can refrigerate the milk or lower the cold storage temperature to make the milk get a lower temperature. and then increase the time of soaking foam!

Third, although the "moisture content" is not high, it is said that the soaking time should be extended, but it should not be too long! Because heated milk bubbles mainly rely on water vapor, and their addition will not only heat the milk, but also dilute the milk. If you spend too much time, there will be too much water in the milk, the concentration will not only be diluted, but also make the foam more likely to atomize in the process of making flowers, resulting in a "mess" as shown below.

Layering can also lead to "paste map". We can take a look at the milk foam fused with coffee, and if it has full fluidity and atomization at the same time, it is likely to be caused by too much moisture (after all, layered milk bubbles are not very liquid). If there is too much water, then we can properly control the cold storage temperature of milk, so as to reduce the beating time, and then reduce the damage of water to the stability of milk foam. Well, the above is what Qianjie believes that a suitable milk foam should have: high mobility, delicate and smooth, "moisture content" is not high ~ and about the skills of sending, interested friends can search directly in the Qianjie official account.

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