Make a delicate cappuccino milk latte Italian blend of coffee beans and Italian flavor

The nozzle of the steam stick is inserted into the milk tank at a depth of about 1 inch 2 inches from the surface of the milk. Now you're going to start handing out the milk. Milk heats up very fast, so you have to react quickly.

Turn on the steam button. As soon as the milk starts to turn, pull the sprinkler out to the surface of the milk. This is the sound you will hear "bared", which means that the milk foam is being formed. If you want to make a latte, you need to spend three seconds; if you want to make a cappuccino, you need to spend eight seconds.

The foam is too large, which means that the sprinkler is pulled out too much, too far away from the surface of the milk, you need to bury the sprinkler a little deeper.

At this point, you need to insert the sprinkler into the milk again until the bottom of the tank, so that the milk rotates in a spiral. If the method is correct, the milk will rotate very fast, so the foam you make will be so meticulous and thick that you can hardly see obvious blisters. This rotation process can make the texture of the milk foam finer. Speeding up the rotation can destroy the larger, loose foam you send at first, creating a silky micro-bubble for export. If you use a household espresso machine, too low steam pressure will not make the milk spin quickly. But practice makes perfect, as long as more practice, you can also make perfect foam at home!

When handing out the milk, one hand should hold the milk jar, and the other hand should knock on the milk jar from time to time. At the same time, you'd better put a thermometer in the milk jar so that you can control the temperature of the milk. When the milk jar is too hot to touch, turn off the steam switch. Milk heats up very fast, so you must always be vigilant to avoid overheating, otherwise the taste of milk will get worse and it will smell strange!

To further ensure that there are no excessive bubbles in the vat, tap the table with the bottom of the vat and shake it slightly.

Perfect foam should have the following three characteristics:

1. The amount of milk foam is just right: after pouring, there should not be too much milk foam left in the milk jar, and there should be enough milk foam in the cup.

two。 The temperature is constant at 60 mi 65 degrees Celsius: this temperature is very suitable for drinking

3. After being poured into the cup for a period of time, the amount of foam should be balanced: 1 inch for lattes and 2 inches for cappuccinos.

If you have achieved all the above three points, then you are not far from becoming a professional barista! Your friends will definitely be amazed at it!

Finally, provide a little trick for coffee fans. You don't have to use tons of milk to practice dispensing milk like a professional barista. You can fill the vat with water, put a drop of detergent into it, and then use it to get rid of milk in the same way as milk. When you're sure, you can practice handing out real milk!