The screaming problem of milking bubbles the rookie barista's cappuccino blue mountain flavor with coffee beans
The problem of screaming like killing pigs
Milk does not foaming this process, or the amount of foaming is very small, it will produce this sound. The direct reason is that the sprinkler is too deep below the surface of the milk. The way to avoid it is to move the flower jar down so that the sprinkler does not go too deep into the surface of the milk, and the sound immediately disappears, in exchange for the "eating" sound we want to hear.
Steam control force problem
That is, no matter how much air pressure is used (in the allowable range of the boiler, personal understanding: 0.8-1.2bar), it can produce very good quality milk foam. First, establish a premise: use the 600ml medium pull vat (old-fashioned), hit a jar full of milk foam, and make the WBC standard two cups of foam thickness in 1cm cappuccino. This topic refers to the problem of foam distribution, that is, how to make the foam thickness of two cups of cappuccino consistent. Our slightly experienced operators all know that there are some tricks to achieve this, which is not difficult to master, but you must have a deep understanding of the state of the milk foam in the jar.
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The problem of the amount of foam steam in the coffee machine pressure Italian flavor mixed beans
Steam quantity problem I often see this description in some data: when making milk foam, as soon as the nozzle touches the milk noodles, all the steam valves will be opened. I don't quite agree with this (except for the two-stage steam valve, because there is no way to operate the steam volume, here I refer to the mainstream knob steam valve). In fact, this statement is not much of a problem, but as a beginner, the opponent
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Skills related to Italian blending of milk foams requirements for the quality of milk bubbles cappuccino mixed beans
The key step of milk foam treatment is not our ideal milk foam, but in a layered state, the lower layer is heated milk, and the upper layer is froth after beating, so we have to deal with the milk after discarding. Shake up and down to remove the coarse foam from the surface; shake so that the hot milk is fully mixed with the upper foam to form foam. this
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