What is the reason for the sinking of caffeine milk foam? introduction to the reasons for poor milk fusion

What is the reason for the sinking of caffeine milk foam? introduction to the reasons for poor milk fusion

Decorate with templates, powder and foam. This step is optional or optional, because many people like to limit the art of flower drawing to a "free form" method. If you are willing to explore the various patterns that can be made by similar "etching" methods, you might as well try the following techniques. Alpha

To write on a bubble, such as "love", melt the milk chocolate and use a needle as a paintbrush to drag the liquid chocolate onto the foam to write. A more common practice is to poke the needle into the cream layer on the coffee and then drag the cream to draw a pattern on the pure white foam.

Chocolate can also be used to paint in other ways. Pour the chocolate syrup on the foam layer and use a needle to create the pattern. Draw the outline of the pattern on the foam with chocolate. Draw many connected circles along the chocolate with a needle. This way you can draw a wavy chocolate pattern.

The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the bigger the steel cup. Generally speaking, the cappuccino uses the steel cup of 600cc capacity, and the latte coffee uses the steel cup of 1000cc capacity. The correct size of the steel cup can produce well-organized milk bubbles. Because it is the way of making coffee flowers, the shapes of steel cups are mainly pointed-mouth type, and different pointed-mouth steel cups need to rely on themselves to practice that the steam has a high degree of dryness, the water content will be reduced, and the milk foam will be more dense, so the higher the dryness of the steam, the better. Steam volume

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable to use larger steel cups, too small steel cups are easy to produce turbulence phenomenon. 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, generally easier to control. Generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less. therefore, if all full-fat milk with high milk fat is used, the foam tissue may not be the best state. Moderate addition of some foamed ice milk, the milk foam tissue and the amount of milk foam will be more and more dense milk temperature is very important when dispelling the milk. When the storage temperature of milk increases by 2 degrees Celsius, the shelf life is reduced by half, and the higher the temperature, the more milk fat decomposes and the lower the degree of foaming. When stored at the same temperature, the longer the storage time, the more milk fat decomposes and the lower the degree of foaming. When the milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best preservation temperature of milk is about 4 degrees Celsius.