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Flavor description of Columbia Nana Linglong Coffee Bean introduction to the characteristics of varieties and producing areas

Published: 2024-09-19 Author: World Gafei

Last Updated: 2024/09/19, Columbia Yana Linglong Coffee Bean Flavor description of the taste characteristics of the producing area it is necessary to turn up the steam at once when filling the steam, so that the steam can blow the milk in the milk tank and form a vortex in the milk tank. To control the temperature of the milk, why it is said that the milk temperature is too high to make foam is not good? this is because there is a kind of glue in the milk, which is dissolved at low temperature.

When filling the steam, you must turn up the steam at one time, so that the steam can blow the milk in the milk tank to form a vortex.

To control the temperature of the milk, why it is not good to hit the foam when the milk temperature is too high? this is because there is a kind of glue in the milk, which is dissolved at low temperature, and affected by the temperature, this kind of colloid will coagulate and change from the sol state to the gel state. Everyone has seen this kind of gel, that is, the skin formed above the boiled milk. When hitting milk foam, the gel phenomenon will affect the effect of milk foam, so when beating milk foam, it should be controlled between 66 and 71 degrees, that is, feel the bottom of the milk tank with your hands.

Buy a better milk pump. Although the kettle can be used to beat milk, professional tools are much better than casual ones.

First heat the milk to about 65 degrees, because the heating effect of manual milking is not obvious.

The frequency of manual milking machine should be steady, but not too fast. I really haven't practiced this, but I've tried it several times, probably twice a second, and the effect is good.

When to end requires experience, because opening and looking at the results and then covering it and continuing to pull will have a great impact on the final effect.

The reason why manual milking is not long enough is that the milk is pulled too fast, the milk temperature is too high, and the milk is pulled intermittently many times. There will be big bubbles in these.

High-quality milk bubbles should be very small and dense bubbles that are not visible to the naked eye. Milk containing such fine bubbles should have a shiny surface, but the milk can still flow smoothly when shaken. Also, leave it for 1 minute to guarantee all of these features.

If you see a lot of large bubbles on the surface, or if it looks very dense, but the center of the milk surface will show solid characteristics when shaking, it is not successful enough.