Introduction to the course of making Italian Coffee: understand several misunderstandings of making Coffee

Milk is the best partner of coffee, we usually like to add milk when drinking coffee, especially fancy coffee, with a good milk bubble to pull out a variety of flowers, so added milk coffee is both good to drink and good to see. For milk foam, there are a few common mistakes that we need to understand, which can facilitate us to better make milk foam.

1: Use the upper and lower shaking pull cylinder to remove the coarse foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their milk foam is not good, do not summarize why not play well, and use this means to make up. In the long run, there will be dependence, here I must say, if only this way to coarse foam, milk foam technology is no way to improve, also can not practice the advanced skills of pulling flowers.

2: After the milk foam is beaten, put it aside for a while. This method is annoying, and it's a form of frothing that hasn't been introduced yet. This will aggravate the stratification of milk foam, hot milk and milk foam fusion will not be completed late, a little careless, it becomes milk is milk, foam is foam. The whole cup of coffee has no balance.

3: Spoon off the coarse foam on the surface. This method is the one I most reject. Although some players in the competition with some methods, but I think this is its foam technology is not up to standard, the surface of the rough foam is too much, shake also can not shake off, can only scoop. If you use similar techniques to treat foam, be sure to strengthen your steam control techniques in the foam.

4: The two pull vats will be in a very high position when they fall. The original purpose is to fuse, but it will stir up more coarse bubbles.

5: Milk foam is not good, blame steam, I think, coffee machine steam pressure (boiler pressure) in 1.0BAR is better to master the milk foam pressure, this pressure is very long, it is easy to understand the principle of milk foaming, but to make a cup of milk foam takes about 13 seconds, no pressure fast. If the air pressure is 0.8 or 1.2 BAR, the way and method of frothing will change, but the principle is the same. (This point should be ruled out due to impure steam, resulting in "vomiting" phenomenon, pull flower jar also shake badly, if this phenomenon occurs, please exhaust the steam, and then try to fully heat once.)

Source: Network