Espresso making course: coffee jacquard technique training-controlling the speed of water injection
Purpose
1. Practice stability
two。 Preliminary mastery of sloshing skills
Exercise one
Pour the water into the cup with a milk kettle, starting from the mouth of the cup, then raise the milk kettle to a height of about three to five inches from the mouth of the cup, and pour into the cup with a column of water of the same thickness, but the water column should be thick enough. Press the milk pot close to the edge of the cup when it is seven minutes full until it is full. OK, the practice is over.
Do you see any bubbles when you pour in? yes, let's practice again, no, let's go into exercise two.
Exercise two
Try to pull the milk kettle up and down repeatedly when pouring water, to keep the water column the same as before, practice until there are no bubbles, no bubbles is stable enough.
Exercise three
First pour into the cup with a stable water column, and then try to shake the milk jug, not too fast, first shake slowly, not too much, slowly master it, but remember that the water column should be the same thickness.
Source: Gao Fushi Coffee Culture (Love Coffee)
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A, the production of flower first need to make a vat of flowers, 1 stroke 2 can be full. B, put the steam sprinkler on the milk surface, just touch the milk surface, the sprinkler is close to the cylinder wall, and then turn on the steam. C. After turning on the steam, you will see that the milk liquid surface forms a small whirlpool. At this time, the pull flower has just moved down and began to inject air, and the milk liquid surface expands when the air intake. When the expansion height reaches 1.52,
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