What is the reason why there are so many small bubbles on the surface of milk after drawing flowers?

What is the reason why there are so many small bubbles on the surface of milk after drawing flowers?

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. When dispelling milk, the expanded steam pipe should not be too close to the edge of the steel cup, so that it will not easily cause turbulence. As for the centralized steam pipe, we should pay more attention to the control of the angle, otherwise it is very easy to make a good milk foam, the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, the way of large steam volume, it is also more suitable to be used in larger steel cups, while too small steel cups are easy to produce turbulence. The foaming effect of milk in the steam pipe with small steam volume is poor, but the advantage is that it is not easy to produce thick bubbles, and it takes a long time to get rid of it, so it will be easier to control the whole.

Milk that has been beaten again often makes hard foam. The trick is to make the right quantity and quality of milk foam in the flower cup at the right temperature. To foam well, you need to know how fast your machine heats up the amount of milk you want.

A good piece of advice is not to take less than two cups of cappuccino at a time when you start learning to make milk foam.

About the steam in the coffee machine:

1. After the machine reaches the correct temperature, turn on the steam switch, release the water that always exists in the steam pipe, and then turn off the steam switch.

two。 Put the nozzle below the surface of the milk and turn on the steam. If you turn on the steam when the nozzle is above the liquid level, you will get larger bubbles, and it will take a lot of effort to get rid of these bubbles.

3. Slowly take the nozzle to the surface of the milk. Stop (stop just as it breaks the surface) just as the nozzle is about to come off the surface. Now that the air is sucked into the milk, you will hear a typical hiss. If you accidentally take the nozzle out of the water, the pressurized air will blow on top of the milk instead of into the milk, resulting in large bubbles.

4. At this stage, there is no doubt that you have formed small and medium-sized bubbles on the surface of the milk. Now we will try to get rid of them. There will be a whirlpool where the air blows into the milk. All the bubbles on the surface will be pulled into this whirlpool and disappear. It is important to put the nozzle in the right place to avoid new bubbles.