Cappuccino milk foam guide how to play latte flower milk foam?

Have you ever had a cappuccino like this? It looks like a glass of art, but it tastes silky smooth? I hope you did, because that's all there is to a cappuccino. If you've ever had one of these cappuccinos, I think you'll probably agree with me that it's hard to drink a bubbly, fluffy cappuccino. So what makes a "real" cappuccino taste so good? Barista skills, of course. The art of frothing milk is not easy. But with some good advice and a little practice, you'll instantly impress your cappuccino aficionado friends. 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 tubes for frothing milk. Some manufacturers decided to add turbo nozzles to their steam pipes to help their customers. If you have any of these on your machine, please remove them as much as possible, because they won't help us with what we're going to do next.

The best pull cup is stainless steel pull cup with water outlet. You need a pull cup that changes temperature with the milk so you can feel the temperature of the milk at all times without steaming it too hot, and stainless steel has this property. The water outlet can help you when you pull flowers.

You can also tilt the cup to see how thick the milk is at the outlet. Consider the following examples:

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 might sound like a strange metaphor, but it's actually just that)

Pour the milk slowly. If it looks fluid, 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 stratified and the milk foam floats on top. It's like what happens when dark beer is poured. To get the right creamy properties, you now need to blow the milk out of the vortex to mix it up. You might get a nice cappuccino for doing that, but probably not two.

Okay, so that's the basics. Now it's time for you to spend some time practicing and improving your skills. I have to write a new article on latte florists, and this one's long enough. Good luck to you and your cappuccino!