How does a novice choose to pull a flower jar? What kind of flower jar works well?
When students practice basic skills, they often have such psychological pressure: they are afraid of overflow and make the flow speed slow, and they are afraid of overflow and withdraw the flow too early, making it impossible to pull flowers.
The control of the flow rate was a rather troublesome link when laying the foundation for basic skills. Because this is a very demanding process, everyone's feelings are different, you need to explore yourself. If coupled with psychological fear of overflow worry, flow rate control is even more difficult.
Therefore, in order to make up for this problem, we suggest that we can start from the equipment, that is, the choice of milk tank.
There are roughly two kinds of mouths, pointed and round. (There is also a semi-sharp semicircle, not mentioned here)
The pointed milk tank can collect the flow rate of milk, and the outflow of milk is small. The fine milk flow is used to make pull flowers, which is usually suitable for making more patterns. The users of this kind of milk tank are more skilled in controlling the flow rate. Through the control of the pouring angle and height, complex graphics are made on the espresso.
The round mouth produces more milk, and the foam is easier to pour out of the tank and slide farther on the crema than the sharp mouth (of course, the long diversion channel is also a reason). Often in the initial stage of stable basic skills, it is more suitable to exercise with round mouth milk tank.
In contrast, round mouth milk tank is more suitable for beginners to use. When the basic skills reach a certain level and the flow rate is controlled accurately, you can gradually select the pointed milk tank to improve the technology.
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How much is the impact of the stepless bean grinder on coffee? How to choose the bean grinder?
Some people say that compared with hand brewing, Italian concentrated flavor has more variables, such as: water temperature plus or minus 1 degree Celsius, thickness change 0.5 scale, brewing time plus or minus 30 seconds, the height of the hand pot from the filter cup, and so on. Will change the flavor characteristics of the final pot of coffee. What about Italian condensation? The amount of powder is a little more and the thickness is changed a little bit, in the cognition of many people.
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Mexican coffee production falls to its lowest level in 45 years
Mexican coffee production has fallen for 15 consecutive years due to contagious leaf rust and a lack of policy support, reaching a 45-year low of 3.3 million bags in the 2014-2015 season, the Mexican financier reported. In the season of 1999-2000, the output of black coffee reached 6.2 million bags. At present, the yield of black coffee is 1.2 tons per hectare, which is also the lowest since records began. In the nineties
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