Introduction to the production process of how to press down the milk from the coffee flower
Introduction to the production process of how to press down the milk from the coffee flower
one
Wet cappuccino milk foam is 60% or 70% full. (this foam is very beautiful for making leaves and other patterns. At the same time, this foam can also be used to make latte.)
two
The dry cappuccino milk foam is full.
three
Half cappuccino foam is 80% full; I prefer 90% foam. This foam is great for heart, apple and tulip patterns. In fact, we usually use the most is this kind of milk foam, use it to make our daily work common cappuccino for milk foam, there are several misunderstandings we need to understand, this can facilitate us to better understand milk foam.
The first misunderstanding
Shake up and down to pull the vat to remove the rough foam from 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 way to get rid of 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 thick foam on the surface 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 third misunderstanding
After beating up the foam, set it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the layering of milk bubbles, and the integration of hot milk and foam will not be completed. If you don't pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.
The fourth misunderstanding
The two jars will fall in a very high position, the original purpose is to merge, but to stir up more coarse bubbles.
The fifth misunderstanding
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. (on 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. )
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Why does milk have to be foamed in order to pull flowers? what kind of milk do you usually use?
Why does milk need to be foamed in order to pull flowers? what kind of milk is generally used to understand the state of milk after being beaten by steam and how to deal with milk bubbles? After the milk is dismissed, it is not the ideal foam, but in a layered state, the lower layer is heated milk, and the upper layer is froth, so we have to deal with the milk after discarding. Shake up and down to remove the coarse foam from the surface
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How to beat milk foam with an ordinary cup-how to do it without a milk bubble pot
How to beat milk foam with an ordinary cup-how to know the state of milk after being steamed and how to deal with milk foam without a milk bubble pot. After the milk is dismissed, it is not the ideal foam, but in a layered state, the lower layer is heated milk, and the upper layer is froth, so we have to deal with the milk after discarding. Shake up and down to remove the coarse foam from the surface. Shake
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