Introduction to simple and ordinary skills of drawing flowers and milking of coffee

Introduction to simple and ordinary skills of drawing flowers and milking of coffee

When we make good milk foam tissue, there are many different ways, but they all include two stages: the first stage is to get rid of, that is, to put in steam to make the volume of milk foaming, and the second stage is to make foamy milk, which is to pour the foamed milk into the air by means of eddies, and break the larger bubbles and decompose them into small foams. And let the milk molecules have the role of bonding, so that the foam tissue becomes more dense.

There are many ways of foaming milk on the market, but it can be roughly divided into two categories: one is the combination of milk and milk foam, and the other is to separate the stages of milk foam and milk foam. that is, first beat the milk and then beat the milk foam. The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the silk degree of the milk bubble will be thinner, and it is not easy to produce dense and elastic milk bubble tissue, but the pattern of pulling flowers is easier to form. In the second way, the texture of milk foam is high, which can produce QQ elastic milk foam, but it is easier to make the pattern of pull flower, but it will be more difficult to make the pattern, but the taste of brewed coffee will be more dense.

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. When dispelling milk, the expanded steam pipe should not be too close to the edge of the steel cup, so that it will not easily cause turbulence. As for the centralized steam pipe, we should pay more attention to the control of the angle, otherwise it is easy not to make a good milk foam, the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, the way of large steam volume, it is also more suitable to be used in larger steel cups, while the size of steel cups is easy to produce turbulence. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier. The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. Moreover, when it is fused with coffee, the adhesion between molecules will be relatively strong, so that the full combination of coffee and milk, so that the special properties of coffee and milk are highlighted respectively, and completely fused together to complement each other.