Semi-automatic coffee machine how to make milk foam-Italian coffee foam temperature

Semi-automatic coffee machine how to make foam-Italian coffee foam temperature

1, wet cappuccino milk foam is 6,7 into full;(this milk foam leaves and other grain requirements of the pattern is very good, at the same time, this milk foam can also be used to do latte) 2, dry cappuccino milk foam is full; 3, half cappuccino milk foam is 8 into full; I prefer 9 into full milk foam. (This foam is great for hearts, apples and tulips). In fact, we usually use this kind of milk foam the most, and use it to make cappuccino, which is common in our daily work. Tip: now go to practice, the heart wants to play a tank 7 into full milk foam, never play 9 into full. Let's go! Third, several misunderstandings of milk foam For milk foam, there are several misunderstandings that we need to understand, which can help us better understand milk foam. The first error: use up and down shake pull flower cylinder, remove the surface coarse foam. This is a very good method, but many friends have a strong dependence on this method, their milk foam is not good, do not summarize why not play well, and use this means to make up. In the long run, there is dependence, here I must say, if only this way to coarse foam, milk foam technology is no way to improve, also can not practice the advanced skills of pulling flowers. The second mistake: spoon off the surface of the coarse foam. This method is the one I most reject. Although some players in the competition with some methods, but I think this is its foam technology is not up to standard, the surface of the rough foam is too much, shake also can not shake off, can only scoop. If you use similar techniques to treat foam, be sure to strengthen your steam control techniques in the foam.

The third mistake: after the milk foam is played, it is placed next to it for a while. This method is annoying, and it's a form of frothing that hasn't been introduced yet. This will aggravate the stratification of milk foam, hot milk and milk foam fusion will not be completed late, a little careless, it becomes milk is milk, foam is foam. The whole cup of coffee has no balance.

The fourth error: two pull flower vats will fall when in a very high position, the original purpose is to fuse, but to stimulate more rough bubbles.

The fifth mistake: milk foam is not good, blame steam. The author believes that the coffee machine steam pressure (i.e. boiler pressure) in 0.8BAR is a relatively good grasp of the bubble pressure, this pressure bubble is very long, it is easy to understand the principle of milk foam, but do a cup of milk foam takes about 13 seconds, ah, no pressure fast. If the air pressure is 1.0 or 1.1 BAR, the way and method of frothing will change, but the principle is the same. (This point should be ruled out due to impure steam, resulting in the phenomenon of "vomiting", pull flower jar also shook badly, if this phenomenon occurs, please exhaust the steam, and then try to fully heat once.) Fourth, milk foam can not be smoothly injected into the espresso solution