What is the ratio of milk foam to water in espresso?

one. Put the iced milk into the milk jug, turn on the steam button and spray it empty first to remove the remaining hot water from the pipe. when you see the water droplets coming out of the tube, you can start.

two. Put the tip of the spray pipe deep into the 1PUB3 of the milk and turn on the steam. (personally, full opening is recommended.)

three. Gradually move the tip of the jet pipe below the surface of the milk, but remember that 8 can be higher than the surface, so it won't work. At this time, there will be that kind of hissing sound. When the milk forms a vortex in the kettle, it means that the air has entered the milk.

four. When the foam is enough, the spray pipe can be deep into the milk and let the temperature rise to about 65 degrees, that is, to complete the production process of milk bubbles.

There are some tips for making milk bubbles, as follows:

one. The colder the milk, the better.

two. It is best to use a special milk jug, its shape is larger at the bottom, gradually smaller up, so it is more suitable for the flow of milk in the pot, can be made into dense milk bubbles.

three. The milk jug has a size, so you'd better choose your own suitable size.

four. Low-fat milk is easy to form foam, but the foam is a little bit bigger, and looser, less dense taste. Whole milk is not easy to form foam, but once successful, it has fine tissue, which makes the coffee cuisine thicker and thicker.

five. After the production is finished, there is usually a thicker foam on the top. You can slap the bottom of the kettle on the table and rotate the milk kettle clockwise several times. In this way, the big cannon foam can be eliminated and the milk will be thicker and thicker.