How to use an ordinary cup to make milk foam without a milk bubble pot

Coffee flower pull

1. Wet cappuccino milk foam is 60% or 70% full. (the foam is very beautiful for making leaves and other patterns. At the same time, this foam can also be used to make latte.)

2. Dry cappuccino is full of milk foam.

3. Half cappuccino milk foam is 80% full; I prefer 90% milk foam. This foam is great for heart, apple and tulip patterns. In fact, what we usually use most is this kind of milk foam, which is used to make the cappuccino that is common in our daily work.

Tip: practice now. I want to hit a jar full of 70% milk foam, never 90% full. The first misunderstanding of action is to shake the vat up and down to get rid of the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers.

The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

The third misunderstanding: after beating up the foam, put it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the layering of milk bubbles, and the integration of hot milk and foam will not be completed. If you don't pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.

The first standard is that the surface should be reflective.

The second criterion is that there is no coarse foam on the surface. This requires a lot of foam control ability, of course, this is also the premise of reflection. So what is a coarse bubble? If we have to give it a definition, I think anything larger than the diameter 1mm is called coarse foam.

The third standard is: in the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), regardless of whether it is 60% full or 70%, 80%, 90% or full, the temperature should be the same, and the number of milk bubbles cannot be adjusted by the temperature.

The fourth standard is to make two cups of cappuccino, using the WBC standard cup. After the foam is poured into the cup, there is no drop left in the jar. If this standard is sublimated a little bit, it will become: just hit as many milk bubbles as you want (except for micro-bubbles such as macchiato), which is very difficult to practice and takes a long time, and the author can only do it occasionally.

The above four standards have been achieved, at least it can be regarded as a good bottle of milk foam in terms of vision, feel and technology. Earlier also mentioned a sense of hearing, which depends on the milk, just hit the milk foam, must not hear a very continuous burst sound, which can ensure the persistence of the milk foam in the cup. A topic about cappuccino is about the classification of cappuccino. Cappuccino can be classified according to the quality of milk foam, divided into three categories, one is wet cappuccino, one is dry cappuccino, and the other is half cappuccino in between. So how do we distinguish between these three kinds of cappuccino? If the foam technology passes, you can use the quality of the foam to distinguish as follows: premise: 600ml (medium) pull the flower jar around, and fill the milk at the bottom of the nozzle.