What if the coffee lace milk foam is too thick? what kind of milk is very poor?

When we make good milk foam tissue, there are many different ways, but all contain two stages: the first stage is to send, send is to enter the steam to make the volume of milk foam, the second stage is to beat cotton, beat cotton is to foam the milk, use the vortex way into the air, and make the larger milk bubble burst, decompose into fine foam, and let the milk molecules produce bonding effect, so that the milk foam tissue becomes more dense.

There are many ways of foaming milk on the market, but they are roughly divided into two categories: one is to beat the side, that is, to combine the milk with the stage of foaming milk; the other is to separate the stages of beating and foaming, that is, to beat the milk first and then foam the milk. The milk bubble tissue formed by these two methods is different from the taste. The first method of beating the foam at the same time will make the milk bubble tissue more delicate and soft, but the silk degree of the milk bubble will be a little thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. The second way to beat the milk first and then beat the milk foam tissue is higher, can produce QQ elastic milk foam, but easier in the send stage, and to make the pattern of flowers will be more difficult, but brewed coffee pull flower taste will be more dense.

Next, we will make more detailed pictures and explanations for these two ways

Send them off first, then beat them.

(1) Place the steam pipe at the center point of the steel cup, 45 degrees to the right of the steel cup, about 1 cm deep.

(2) Open the steam pipe steam, steel cup slowly move down, and make the milk roll up and down slowly to make the volume foam expansion.

(3) When the foam expands to eight minutes full, pull the steam pipe obliquely to the right of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex manner.

(4) Control the angle and depth of the steel cup to involve the coarse milk foam and stop it when it reaches the desired temperature.

I'm gonna beat it while I'm at it.

(1) Place the steam pipe at the center point of the steel cup, 45 degrees below the right side of the steel cup, about 1 cm deep.

(2) Open the steam pipe steam, the steel cup slowly moves down, and makes the milk rotate in a vortex.

(3) Control the angle and movement speed of the steel cup, so that the milk continues to rotate in a swirling manner, and let the volume foam expand to nine minutes full.

(4) Stop moving the steel cup to deepen the depth of the steam pipe, control the milk bubble to the desired temperature, that is, stop.