Four standards for judging the quality of milk bubbles: coffee bean espresso

Standard 1: Milk foam should be fine

For example: be delicate (what is delicate? No one can explain it in precise words), like velvet (What is velvet? As a national protected animal, how many people dare to hit a swan and touch its velvet?) Slippery (milk is the smoothest thing, like this guy is lazy and leaves nothing in your mouth), and so on and so on. But there is a saying very close to the delicate state of milk foam: the surface should be reflective. This statement is objective and direct, at least it can be seen by the naked eye as a standard.

Here to say so much, mainly to give you a hand can touch, eyes can see, ears can hear the standard, this standard has been mastered, we will discuss in the mouth through the oral mucosa, taste buds and through the upper palate of the inner nostrils formed by the comprehensive image problem, namely taste problem.

What are these criteria? The surface should be reflective first.

Standard 2: No coarse bubbles

There is not a single coarse foam on the surface. This requires a very good foam control ability, when larger than 1mm in diameter are called coarse foam.

Standard 3: Milk bubble temperature is 60 degrees Celsius--65 degrees Celsius

In the case of the same amount of milk (all added to the bottom of the cylinder mouth), whether it is 60% full or 7,8,90% or full, the temperature should be consistent, and the amount of milk foam cannot be adjusted by the temperature.

Standard 4: No waste of milk

Make two cups of cappuccino. Make it in WBC standard cups. After pouring milk foam into the cups, there is not a drop left in the flower jar. If this standard is sublimated a little more, it becomes: how much milk foam you want, just how much milk foam you want (except for micro-milk foam such as macchiato), which is difficult to practice and takes a long time.

The above four standards have been achieved, in terms of vision, feel and technology, at least it is a good tank of milk foam. Also mentioned above is an auditory sense, which depends on the milk, just beaten milk foam, must not hear a very continuous burst sound, this can ensure the durability of milk foam in the cup.