How to solve the problem if the coffee foam is thickened or layered? What does pre-fusion of coffee flowers mean? How to make a cappuccino coffee pot with flowers?

As we all know, if we want to make a beautiful drawing pattern, in addition to having superb drawing techniques, a delicate milk foam is also indispensable!

But even those masters who have reached the peak of their peak will occasionally fail to foam the milk well. The milk foam may become rough, too thick, or too thin due to a moment of negligence, or something suddenly delays the pulling and causes the milk foam to layer... The emergence of these situations will make milk foam less suitable for pulling flowers.

What will people do with milk bubbles that are not suitable for pulling flowers?

It will definitely not be poured out, but if this kind of milk foam is forcibly used for pulling flowers, there is a high probability that the final pattern will not look much better like the picture above. So at times like this, we need to use some special means to "repair" this milk foam so that it can regain the ability to make exquisite patterns! So today, Qianjie will come to share with you what methods should be used to improve the milk foam when we fail to remove the milk foam (causing the milk foam to be too thick, too rough, or the milk and milk foam to be layered)~

1. Shake and shake Shake and shake are two small skills that we use when making flowers every day. They refer to shaking and shaking the flower jar. Properly shake the milk foam in the jar before drawing flowers, which can effectively improve the integration of milk and milk foam, allow the milk foam to achieve higher mobility, and better make exquisite drawing patterns. When something causes a slight stratification between the foam and the milk after we finish removing the foam, and the mobility is not so high, we can improve it in this way. (Shake until the surface of the milk foam can reflect light ~)

The function of the vibrating cylinder is to eliminate large particle bubbles in the milk cylinder by knocking! Sometimes we may be distracted for a moment or not operate well, so that some large particle bubbles cannot be sucked into the whirlpool and cut and eliminated. When the milk is finished, there are still a small number of large particle bubbles left on the surface. So in this case, we can break these bubbles by shaking the cylinder, otherwise these bubbles will hinder the formation of the pattern when we pull the flowers.

However, it should be noted that after shaking the cylinder, it will accelerate the layering of milk and milk foam. The more times you tap and the greater the intensity, the faster the layering will be! So we need to shake the cylinders again after shaking them to increase their integration.

2. Scoop off some of the milk bubbles. If the milk bubbles are too thick because we accidentally "nourish" too much during foaming, we need to use other methods to remove the excess milk bubbles. For example-scoop it out with a spoon.

Although it sounds a bit abstract, this method can effectively solve the problem of too thick milk foam. By scooping out excess foam, we can quickly thin the foam and restore high mobility. Of course, if the foam is rough, you can also remove those rough foam in this way.

But in the same way as the shaking cylinder, because it takes a certain amount of time to scoop the milk foam, which will cause the milk and the milk foam to layer, it is best to shake it after scooping the milk foam, to re-merge the milk and the milk foam.

3. Pour the vat, whether you are a novice friend or a barista who has been deeply involved in the industry for many years, you often use the technique of pouring the vat to improve the quality of milk bubbles when pulling flowers, so as to make it easier to make complex patterns. The so-called inverted vat means pouring milk foam from one milk vat into another milk vat.

Qianjie once shared it before that the difficulty of making drawing patterns is actually related to the capacity of the milk vat. When the liquid weight of milk remains the same, the larger the capacity of the milk tank used, the smaller the proportion of milk in the tank, which leads to the need to tilt the milk tank at more angles when pulling flowers to be able to pour out the milk foam. The larger the tilt angle, the sooner the mouth of the milk jar can be close to the liquid surface of the coffee. Relatively speaking, this allows us to draw more lines/lines. But at this time, a problem emerged, that is, when the amount of milk used for pulling flowers accounted for too small in the large pulling flower jar, the milk foam could not be used well. Because the steam rod is not long enough/the milk is not liquid enough, the steam rod may not be able to fully embed in the milk or form a whirlpool. So at this time, people thought of pouring the milk into a small flower jar and killing it, and then pouring it into a large flower jar to start making flowers.

Then I found that such a method would improve the mobility of the milk foam and make it more delicate at the same time! Because collisions will occur during the dumping process, this will not only make the milk foam and milk have a higher degree of integration, but also some milk foams, especially those with larger particles, will be broken due to the collision, making the overall milk foam flow higher (thinner) and more delicate. Combined with the advantages brought by the large flower vat mentioned in Qianjie earlier, we felt like a fish in water when pulling the flowers after the vat was reversed. Therefore, we can learn that if you accidentally beat the milk foam thicker or coarsely, or want to get a better pulling effect, then you can improve the quality of the milk foam by reversing the tank., improve. However, the latter needs to be beaten a little thicker than usual to offset some of the foam removed by the inverted jar.

Again, there are also matters to note. In the same way as shaking the cylinder, the layering speed of milk foam and milk will be accelerated after pouring the cylinder, so we need to put the milk foam into the production of pulling flowers as soon as possible after pouring the cylinder to avoid layering affecting the production of pulling flowers; Another is that the target milk cylinder for the cylinder inversion needs to be preheated before use, and use a steam rod to spray air for a period of time to increase the temperature of the cylinder, so that the milk cylinder will not ask for the temperature of the milk because the temperature is too low when the milk foam is poured in.

4. Pre-integration may be a question for many friends at this time, what should we do if the milk foam becomes thin? To be reasonable, as long as the milk foam is not particularly thin, and it is not thinner than Australian white, it can still be used directly to pull flowers (if it is too thin, it is recommended not to pull flowers, or directly send a new one). If you are worried that the mobility is too high and the pattern cannot be made well, you can also try pre-fusion. What is pre-fusion? Just add a little milk to the coffee before the formal blending of flowers, and then shake the cup so that the small amount of milk can blend with the coffee.

The advantage of this is that it can reduce the fluidity of the liquid surface, and at the same time, it can also reduce the impact of coffee grease agglomeration, so that thin milk bubbles can also be well made into patterns. But because the pre-integration introduction is easy to be lengthy, if interested friends can click "Uncover! Understanding the article in blue "The Secret of Integration that Baristas Are Using" So, the above is all the content shared by Qianjie this time. If there are any other improvement methods, please leave a message and share it in the comment area ~

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