Espresso Coffee Common sense Coffee Ladle foam Guide

Have you ever had such a cappuccino? It looks like a cup of art and tastes silky? I hope you have, because that's what a cappuccino is all about. If you've ever had a cappuccino like this, I think you'll probably agree with me: it's hard to drink any more bubbly, fluffy cappuccinos. So what makes a "real" cappuccino so delicious? Of course it's the skill of a barista. The skill of milking is not so easy. But with some good advice and some training, you will immediately impress your cappuccino enthusiasts. Let's start with a little guide.

Let's get started. Okay, what do we need? Here are some suggestions:

Espresso machines all espresso machines currently on the market have steam pipes for foaming. Some manufacturers decide to put turbo nozzel on their steam pipes to help their customers. If you have something like this on your machine, please take it off as much as possible, because it won't help us with what we're going to do next.

The best cup is a stainless steel cup with an outlet. You need the kind of flower cup whose temperature can change with the milk, so you can feel the temperature of the milk at any time without steaming it too hot. Stainless steel happens to have this property. The outlet can help you when you pull flowers.

You can also tilt the flower cup to see how thick the milk is in the outlet. Look at the following example:

Milk should not be too thick, because if it is too thick, it will not mix well with coffee.

Milk should look like you're pouring yogurt (it may sound like a strange metaphor, but it is)

Pour the milk slowly. If it looks easy to flow, just wait a few seconds. By waiting for the air that has been blown into the milk to rise to the surface, the milk can be layered and the foam floats on it. It's like what happens after the black beer is poured out. In order to get the correct cream properties, you now need to blow the milk out of the whirlpool to mix it. You may get a nice cappuccino by doing this, but it may not be two.

All right, that's all the basics. Now it's time for you to take some time to practice and improve your skills. I have to write a new article about lattes. This one is long enough. (wish you and your cappuccino all the best!