Coffee Beginners Making Milk Foam Detailed Tips Tutorial Video Introduction

Video of coffee flower drawing.

Does milking have a lot to do with the steam pressure of the machine? The foam produced by single-hole steam is not dense enough. Is it related to pressure? How should the angle be controlled?

2. Is it true that the milk bubbles made by heating the milk and then using the milk bubble jar can not be used to pull flowers? Is it only suitable for carving?

3. Is it necessary to beat all the milk into foam when the milk is delaminated with the milk foam? The milk foam floats on the milk, and when you pour the coffee, how can you make the milk foam melt into the coffee together with the milk?

4. Is coffee with little oil, or coffee that can't be seen soon after extraction, not suitable for flower drawing?

The main thing to keep in mind when foaming is to stop when the temperature reaches the right point. The appropriate temperature refers to 55-65 °C, depending on your taste. Foaming for too long will condense the milk and change its taste (and cappuccino will be too hot). Overheated milk can also make the foam too hard. How different will the foam be? Here are some typical examples:

Blistering if you are distracted or distracted when foaming, it is easy to cause the steam pipe to be above the surface of the milk rather than just below the surface of the water. The result is milk spatter and larger milk bubbles. Of course you can still get a lot of foam in the flower cup, but it will taste bad. : (

The hard foam looks so stiff that it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. You must scoop the foam into the coffee cup with a spoon. Smooth if you do everything right, when you pour it out, the milk looks smooth and creamy, a bit like pouring yogurt. Milk your espresso will mix perfectly, and crema will color the surface of the milk to form a typical brown edge of cappuccino.)

Milk that has been beaten again often makes hard foam. The trick is to beat the right quantity and quality of foam in the flower cup at the right temperature. To foam well, you need to know how quickly your machine heats up the amount of milk you want. A good advice is that when you start learning to foam, don't take less than two cappuccinos at a time