Coffee review

The skills and steps of espresso flower drawing

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, 1. Pour the milk into the milk bubble pot, and the amount should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will spill over due to expansion when making the milk bubble. 2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (if you make ice foam, cool the milk below 5 degrees, of course.

1. Pour the milk into the milk bubble pot, and the amount should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will spill over due to expansion when making the milk bubble.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze and let the milk freeze.)

3. Put the lid and the filter on, and quickly twitch the filter to press the air into the milk. when you twitch, you do not need to press to the end, because it is to pump the air into the milk, so you only need to act on the surface of the milk; the number of times is not too much. gently twitch about 30 times to remove the lid and filter, scrape off the thick foam on the surface with a spoon, leaving dense hot (ice) foam

4 the essentials lie in the selection of points, flow and swing. After the selection, the small flow is moved up, the increased flow should be properly maintained when increasing the flow, and the swing around is appropriate for 1CM. At the end, improve the vat, small flow out in a straight line! Form a good habit and try to keep each cup full without overflowing.

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