Semi-automatic coffee machine pull flower brand recommended flavor description taste production area introduction

Semi-automatic coffee machine pull flower brand recommended flavor description taste production area introduction

1, wet cappuccino milk foam is 6%, 7% full; (this milk bubble to make leaves and other lines require more pattern is very good-looking, at the same time, this foam can also be used to do latte) 2, dry cappuccino milk foam is full; 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. Let's do it! Third, several misunderstandings of milk foam for milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam. The first misunderstanding: the use of shaking up and down to pull the vat to remove 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 square to remove 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 milk foam is not ready, it's the steam. The author believes that the steam pressure of the coffee machine (that is, boiler pressure) is relatively easy to grasp in 0.8BAR, this pressure is very long, and it is easy to understand the principle of milk foaming, but it takes about 13 seconds to make a cup of milk foam, ah, not as fast as the pressure. If the air pressure is 1. 0 or 1.1BAR, the way and method of bubbling will change, but the principle is the same. (at this point, it is necessary to rule out the phenomenon of "vomiting" caused by impure steam, and the flower jar is also shaking violently. If this happens, please empty the steam and try to heat it fully again.) Fourth, the solution that milk foam can not be injected into espresso smoothly.

We often make cappuccino coffee, there will be milk foam can not be smoothly injected into espresso, this is why? The first is that the milk foam is 80% to 90% full, which can be solved by 10% less than dry. The second is that the crema surface of the espresso is too shallow from the bottom of the cup, causing the foam to float on the crema as soon as the foam is injected. Solution: tilt the cup as much as possible to increase the depth of the surface and bottom of the crema meter. When injecting, inject it to the deepest point. The third is that the foam is close to the cup when it is injected into espresso, so that the foam does not penetrate crema enough. Solution: 10-15cm higher than the cup mouth to inject milk foam, increase the acceleration of foam injection into crema, so that it can smoothly penetrate crema. The fourth is to solve the problem by means of integration. If the foam is still white on the crema when injecting it (for a small amount, the surface is about 1 beat 3), then immediately reduce the amount of foam injected, make a circle in the cup, and then lift the vase up, you can flush the whitened one under the crema.