Introduction to the graphic video tutorial of coffee drawing and frothing skills
Introduction to the graphic video tutorial of coffee drawing and frothing skills
Although the position of the nozzle can be seen at a glance now, it is impossible to see it so clearly in practice, so it takes more practice, listening to the sound, and the temperature of the vat to judge the time to stop the air intake, that is, the time to pull the vat up.
Summary
The quality of the foam can be said to directly determine the success or failure of the flower, so even if you know how to do a pattern, if the bubble is not good, you can only look at the jar and sigh. As a matter of fact, there are many locations and methods for foam selection. What I introduce to you today is only a very simple one, which can be quickly understood and mastered, and make the foam you want. When you practice with detergent, you can also practice with milk properly. When you can make a good foam steadily, I will bring you other methods.
Get rid of it before you have sex.
(1) place the steam pipe at the center of the steel cup, 45 degrees to the upper right and at a depth of about 1 cm near the edge of the cup.
(2) turn on the steam pipe, move the steel cup down slowly, and roll the milk up and down and slowly let the volume expand.
(3) when the foam expands to eight minutes full, move the steam pipe obliquely to the right side of the center point of the steel cup near the edge of the steel cup, so that the milk bubble rolls in a vortex way.
(4) Control the angle and depth of the steel cup to involve the thicker milk foam and stop beating to the desired temperature.
Make love at the same time
(1) place the steam pipe at the center of the steel cup, 45 degrees to the right and at the edge of the cup, at a depth of about 1 cm.
(2) turn on the steam pipe, the steel cup moves down slowly, and the milk rotates in a swirling manner.
(3) Control the angle and moving speed of the steel cup to keep the milk turning in a vortex, and let the volume expand to nine minutes full.
(4) stop moving the steel cup to deepen the depth of the steam pipe and control the milk bubble to beat to the desired temperature.
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An introduction to the skills of the video course of coffee froth teaching
If there is no foam, when we pour milk into the coffee, they are not immediately evenly mixed with each other. Although there are still micron-sized particles inside the two liquids, these particles are not close to each other, and the particles account for only a small part of the liquid and do not have foam.
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Description of Flavor of Coffee beans treated with Solar Water and Honey introduction to Grinding scale of varieties
Flavor description of coffee beans treated with sun water and honey grinding scale introduces that the honey treatment process is vulnerable to pollution and mildew and needs to be closely monitored, constantly turned, and accelerated drying in order to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of the ripe fruit of coffee, making the coffee show light black sugar flavor and drupe flavor, while berry flavor
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