What is the reason why coffee foam does not flow? What should I do if the latte foam is thick?

Like the brewing of hand-brewed coffee, the coffee flower also has an unusual charm that attracts every coffee guy. Shake, shake, a beautiful flower pattern can be presented on the cup noodles. Many friends outside the circle are attracted by the flowers, and then step into the circle to become one of the coffee guys.

But Qianjie believes that many friends have encountered this kind of situation when they first began to learn to pull flowers: although the milk foam is very delicate and highly mobile when it is first sent away. But when it comes to drawing flowers, it becomes extremely thick and illiquid. The final pattern is often of the following types:

It can be seen that this pattern is completely out of shape. And as Qianjie said, the milk foam is very delicate when it is done, and the problem can not appear on the dispatch. So what's the problem? Quite simply, the problem is that milk and foam have been completely separated, that is, the "layering" that is often mentioned in Qianjie, which leads to this situation!

What is the reason for the delamination of foam?

As we all know, the milk foaming process is mainly divided into three steps: foaming, beating, fusion, while beating and fusion are carried out at the same time. Through the use of steam, the milk forms a whirlpool in the milk tank, and then the large bubbles sent out in front will be rolled into the whirlpool and cut gradually. While the milk foam becomes smaller, it will also mix with the milk because of the whirlpool, so after being sent away, the milk foam wrapped by liquid has a relatively high fluidity. Because of this, we can pour out the milk and bubbles together when we pull the flowers.

However, if the foam is not used for a long time after discharging, the bubble will continue to float and eventually separate completely from the milk and lose its fluidity. If we use fully layered foam to pull flowers at this time, there are only two situations: either because the flow rate is so small that only milk that cannot be drawn can be poured out, and the foam is left in the vat; or because the flow rate is so large that the whole block of foam is poured out in one breath, and then there is a situation like the cover picture. Therefore, Qianjie will recommend that when making hot milk coffee, it is best to extract espresso first, and then dispense the milk foam, so that the milk foam will not lead to layering because of the long waiting time. Well, if you are friends who already know something about coffee extraction and milk foam, you can extract and concentrate milk foam at the same time by calculating their respective time. In this way, both concentrated and milk foam can be used to make flower patterns in the best condition, and the effect is even better.

In the past, for example, it took 30 seconds for Qianjie to extract an espresso and 15 seconds to get rid of a latte. So as long as Qianjie begins to dispose of the foam when the concentrated extraction is up to 16 seconds, the foam can be finished after the concentrated extraction, each in the best condition (if the coffee machine is a manual switch like Qianjie, it's best to stagger for 1-2 seconds). But if there is really something delayed, leading to milk foam stratification, this situation does not matter, because we will have a corresponding solution ~ two actions to help your milk foam immediately "rejuvenate".

Shake the milk tank: by shaking the milk tank, make the milk foam in the tank to form a whirlpool again, so that the milk and milk foam can be recombined like the fusion effect when dispelling the milk foam. If a small bubble occurs in the process, it can be eliminated by shaking the cylinder. Pour the cylinder: I believe everyone is already familiar with it, that is, by pouring the milk in this tank into another tank, this way can also reintegrate the milk and foam and restore the fluidity of the foam.

However, whether it is shaking the milk tank or inverting the cylinder, the second fusion of milk bubbles have the same disadvantage: this time the layering speed will be faster! So when we "dismiss" the milk foam again, we need to put the milk foam into the use of pull flowers as quickly as possible. Finally, Qianjie wishes you all a happy New year, a new atmosphere in the New year, and all the best.

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