The "preparation" of Italian Coffee pattern

For all the coffee friends, especially those who are new to coffee, a very important reason why they want to learn about coffee is not to make it taste good, but to be most interested in the beautiful patterns on the coffee.

Although the coffee flower looks beautiful, it is easy to watch others pull it, but it is really difficult to change it to yourself. In addition to a long period of practice, the quality of milk foam is still quite high. Today, I will share with my friends: the required standard for the quality of milk foam.

The first standard: the surface of milk foam should be reflective. The milk foam should be delicate and smooth.

The second standard: there is no coarse foam on the surface of the foam. This requires a lot of foam control ability, of course, this is also the premise of reflection. Those with a diameter greater than 1mm are called coarse foam.

The third standard: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same.

The fourth standard: make two cappuccinos with the standard cup of WBC (World Barista Competition). After pouring the foam into the cup, there should be no drop left in the vat. In other words, you can only beat as many foam as you want.

The above four standards have been achieved, so in terms of vision, feel and technology, this is a good jar of milk foam. To talk about an auditory standard, if you just hit the milk foam, you must not hear the continuous burst sound, so as to ensure the persistence of the milk foam in the cup. In addition, in addition to the above several foam quality requirements, and then recommend to friends a few experience articles, let everyone play milk foam, pull flower level, please climb another high-rise building.