The solution that 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 to increase the depth of the surface and bottom of the crema meter. When injecting, inject it to the deepest point. The third is that the foam is close to the cup when it is injected into espresso, so that the foam does not penetrate crema enough. Solution: 10-15cm higher than the cup mouth to inject milk foam, increase the acceleration of foam injection into crema, so that it can smoothly penetrate crema. The fourth is to solve the problem by means of integration. If the foam is still white on the crema when it is injected (for a small amount, the surface is about 1 beat 3), then immediately reduce the amount of foam injected, make a circle in the cup, and then lift the flower jar up, you can flush the whitened one under the crema. Fifth, when you pull flowers with seven-point full or six-point full milk foam, the crema will be washed away without increasing the flow. Solution: reduce the foam flow and slowly circle the entire crema until the blend is in place.
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Basic knowledge of Coffee A brief discussion on the misunderstanding of foaming
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. Grow this in order to
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The definition of milk foam with good basic knowledge of fine coffee.
1. When the milk foam is finished, the amount of milk foam should not be higher than 20% or 30% of the original milk. two。 When the foam is finished, there should be no uneven bubbles. 3. When you finish the foam, please rotate the cup repeatedly to the left and right. at this time, the foam attached to the wall of the cup should slowly fall like cream and there should be no bubbles in the wall of the cup. When the foam is finished, the foam poured out for the first time and the last outflow
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