How can Italian coffee technology make good milk foam?
If you want to make a good milk foam, you should first figure out how the milk foam is formed.
Very often, we will find that after a cup of Cabo is served, the milk foam on the surface will break one by one, and finally become half a cup of coffee. This is because milk is low in milk fat or unstable.
There are so many kinds of milk in the market that people are dazzling. What kind of milk is suitable for making coffee?
Generally speaking, we use whole milk (the milk fat content is 3.5% Murray 4%), and the milk fat content in this range is also relatively stable. Milk foam is the small bubbles produced by the air in the milk fat package. Therefore, the stability and amount of milk fat will affect the quality and persistence of milk bubbles.
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The basic knowledge of coffee do you have a good habit of warming cups?
Every time you make coffee, whether it's individual coffee or espresso, you should warm the cup in advance and put the coffee in a cup with the right temperature, just like bringing a couple together. Warming the cup is a simple step, but it is the most indispensable factor in preserving the aroma of a cup of coffee. And warm mood, naturally need to be filled with warm cups.
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The difference between dry drink and wet drink of cappuccino
Many people like to order a cappuccino when they go to a cafe, but do you know that cappuccino drinks dry and wet? The so-called dry cappuccino (Dry cappuccino) refers to the conditioning method with more milk bubbles and less milk. the coffee taste is stronger than the milk flavor, so it is suitable for those with heavy taste. As for wet cappuccino (Wet cappuccino), it refers to those with less milk foam and more milk.
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