What is the reason for the sinking of espresso cocoa powder sprinkled on milk foam?

What is the reason for the sinking of espresso cocoa powder sprinkled on milk foam?

The milk is mixed with steam at the same time of the high temperature.

High temperature will cause protein denaturation (excessive foaming); adding water vapor will reduce the protein content.

For the above two reasons, mistresses are not easy to be used to dismiss.

The above is a serious statement.

Actually, there is no such thing! The second dispatch can be used as long as it is under control. Well, the machine I use is a small machine.

I often use five breasts and six breasts when I practice coffee flower drawing. Well, it doesn't mean five or six times, or use a little milk and sprinkle cocoa powder as the base, pour it back to the milk jar after drawing flowers, when the foam is not gone (perfect), sprinkle cocoa powder again and continue to use continuous flowers. In order to save money, it is often collected in a large kettle after practicing with a cup of milk foam five or six times, and it will be sent away again after it has been frozen. The overtreated foam is thick (denatured protein) and can be skimmed out with a spoon.

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 milk foam tissue may not be the best state. Moderate addition of some foamed ice milk, milk foam tissue and the amount of milk foam