A brief discussion on the misunderstanding of foaming in the study of Fine Coffee
For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam.
The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers.
The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.
The third misunderstanding: after beating up the foam, put it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the delamination of milk bubbles, and the integration of hot milk and foam can not be completed late. if you do not pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.
The fourth misunderstanding: the two jars will fall in a very high position, the original purpose is to merge, but to arouse more coarse bubbles.
The fifth misunderstanding: milk foam did not play well, strange steam, I think, coffee machine steam pressure (that is, boiler pressure) in 1.0BAR is a better grasp of foam pressure, this pressure is very long, but also easy to understand the principle of milk foam, but to make a cup of milk foam takes about 13 seconds, oh, not as fast as the pressure. If the air pressure is 0. 8 or 1.2BAR, the way and method of bubbling will change, but the principle is the same. (at this point, it is necessary to rule out the phenomenon of "vomiting" caused by impure steam, and the flower jar is also shaking violently. If this happens, please empty the steam and try to heat it fully again.)
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Basic knowledge of Coffee the use of coffee grounds
Coffee grounds mainly have the following five major functions: 1. Plant nourishment. Because coffee grounds contain nutrients needed for plant growth, pouring it into the flowerpot can not only play the role of fertilizer, but also has no peculiar smell. If you make a circle around the root of the plant, you can achieve the goal of not attracting insects. two。 Deodorization and deodorization. Coffee grounds have the ability to absorb odors, so they are good helpers for deodorization. You can put the coffee
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The solution of coffee common sense milk foam can not be injected into espresso smoothly
We often make cappuccino coffee, there will be milk foam can not be smoothly injected into espresso, this is why? The first is that the milk foam is 80% to 90% full, which can be solved by 10% less than dry. The second is that the crema surface of the espresso is too shallow from the bottom of the cup, causing the foam to float on the crema as soon as the foam is injected. Solution: tilt the cup as much as possible
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