Coffee foam course Coffee pull Coffee Coffee net Cafe is designed for balanced oil rich and excellent
First, the production of milk foam:
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 the milk and let the milk freeze. )
3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times.
4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.
Second, the way of drawing flowers:
1. To cook Espresso, it is recommended to put the Espresso directly into the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it.
2. Slowly pour the milk foam into the newly finished Espresso. When the foam is fully mixed with the Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).
3. The beginning of the pull flower is to shake the wrist holding the flower cup from left to right, and the key point is to steadily make the wrist shake horizontally to the left and right. Please note that this action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks.
4. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.
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How to make milk foam imported fresh baking chain stores specially provide concentrated and fragrant boutique
Milk foam production essentials 1, milk requirements: pure milk; nutrition list (fat content 3.3 or more can be used); full refrigeration before use about 5 degrees Celsius standby; 2, milk foam production process and essentials: refrigerated milk into the flower jar (slightly more than the coffee cup 50-80ml) empty steam (discharge condensed water) pull out the steam nozzle, adjust the angle (to
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Six factors affecting the beating of Milk Coffee Coffee pattern Coffee pattern Coffee Coffee pattern Technology mix beans Commercial Italian style strong
Understand the six factors that affect milk bubbles (1) Milk temperature is a very important factor when dispelling milk. when the storage temperature of milk increases by 2 degrees Celsius, the shelf life of milk will be reduced by half, and the higher the temperature. the more milk fat breaks down, the lower the degree of foaming. When stored at the same storage temperature, the longer the storage time, the more milk fat decomposes, and the more foaming is.
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