Learn about the choice of milk before pushing and closing the pattern of Italian coffee.
Coffee pull belongs to a comprehensive expression of skills:
1. Need to understand Italian blending, Italian baking, Italian extraction and control of many factors
2. Need to understand milk selection, milk composition, milk foaming and the essentials of dealing with fusion.
3. Need to understand the use principle, adjustment and maintenance of coffee grinder and coffee machine.
4. It is necessary to understand the requirements for the selection of cups in flower-drawn works.
5. Need to know the feedback summary of the service product to the guest.
To be an excellent professional barista needs to master a wide range of skills, while constantly learning theoretical knowledge, systematic, accurate and targeted training is very important. With the accumulation of knowledge in learning, the following practice, recording and proofreading are the key to improve skills.
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Italian blending of coffee beans coffee pull flower requirements for milk foam skills of making milk foam
Milk foam element one: refrigerated milk is best refrigerated, about 5 degrees Celsius, the heat brought by the coffee machine steam can complete the formation of foam before the milk temperature goes up, on the contrary, the normal temperature is normal temperature milk, especially in summer, this makes the room for temperature rise is very limited, often in the steam shortly after the thermometer indicates 65 degrees. Milk foam factor 2: the amount of milk is drawn in the coffee.
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Espresso coffee extraction three variables espresso coffee fat Italian blend coffee beans
If you are making a large cup of milk coffee, a small dose of concentrate is OK to drink alone. Pour 300ml milk and the concentrated flavor is diluted immediately. At this point, you need to increase the powder (and thus the concentrated dose) to enhance the concentrated flavor of the milk coffee. Conversely, pure black coffee or small doses of milk coffee, you need to reduce the amount of powder. A lot of fine coffee shops with milk coffee, strong
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