Coffee pull flowers of various flower types corresponding to the thickness of milk foam introduction

Introduction to the thickness of milk foam in various patterns of coffee brandy

1, wet cappuccino milk foam is 6%, 7% full; (this milk bubble to make leaves and other lines require more pattern is very good-looking, at the same time, this foam can also be used to do latte) 2, dry cappuccino milk foam is full; 3, half cappuccino milk foam is 80% full; I prefer 90% milk foam. This foam is great for heart, apple and tulip patterns. In fact, what we usually use most is this kind of milk foam, which is used to make the cappuccino that is common in our daily work. Tip: practice now. I want to hit a jar full of 70% milk foam, never 90% full. Let's do it!

Several misunderstandings of milk foam

For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam. The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers. The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

The thickness of the milk foam requires a high degree of thickness, and the thick ones should be scraped off, otherwise the flowers will not look good even if they come out. Then shake the milk foam in the milk tank, let the milk foam more evenly on the top of the milk, and then gently pat on the table, so that when you first arrive at the milk, the milk foam will not be poured in at once. I usually start to pull flowers again when I am in 1gamble 2, and then slow down the milk a little bit, don't pour the milk foam into it. When it comes to 1x2, it is time to open it a little harder and bring it down. It's up to you whether you start to shake your heart or the leaves. Pay attention to how to master the strength when you pour it fiercely. You can't pour all the foam on top of the coffee oil, and you can't get it out in the end. In addition, it is necessary to pull flowers as soon as possible after the milk foam has been beaten, and don't wait for the milk to be separated from the foam.