Is there a direct relationship between coffee pattern and milking?

Next, let's talk about the temperature at which the frothing stops. In fact, there are many theoretical statements about this temperature. It is unknown here. I will talk about feelings when discussing the flavor of liquid milk in the future. Let me just say what this temperature feels like on the hand. This temperature is hot when we feel it with our hands (in continuous heating), but it can last for two or three seconds; when the temperature is reached, stop heating (stop heating the rear end feels very hot in the hand, but it can be held).

In some places, thermometer is used to measure. I think this teaching method is not good. Technology is something that needs people's heart to understand. It is not very beneficial to improve people's own technology with the help of external forces.

The fourth step is to recognize a dead angle between a milk frothing cylinder and a coffee machine steam pipe. Read a lot of domestic and foreign barista operation to play milk foam, plus their own constant attempts, found that there is a dead angle to play milk foam, just like playing video games, some dead angles are bullets can not hit you, but you can hit others. This angle is very troublesome to say in words. It is probably that the mouth of the flower-pulling jar must be lifted, and the cylinder body must be inclined according to the rotation direction of the milk foam.

Every time I talk to my friends about this topic, I get only some very general results. 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 (which is funny, because milk that doesn't go away is the smoothest, just like this guy is lazy and leaves nothing in your mouth before he goes down), and so on and so forth. But there is a saying that I agree with and share with you: the surface should be reflective. I think this statement is very objective and direct, at least it can be seen by the naked eye as a standard.

The main reason for saying so much here is to give you a standard that can be touched by hands, seen by eyes and heard by ears. Once this standard is mastered, we will discuss the comprehensive image formed in the mouth through the oral mucosa, taste buds and the inner nostrils of the upper palate, that is, the taste problem.