Video introduction to the making process of Milk Bubble thickness of various Coffee patterns
Video introduction to the making process of Milk Bubble thickness of various Coffee patterns
Pour enough ice milk (about 10 degrees Celsius) into the flower cup. If you have plenty of time, put the flower cup in the refrigerator before using it to cool down. A cold flower cup will give you more time to prepare the milk and reduce the chance of the milk being boiled. In order to make the best foam, you should prepare a portable liquid thermometer, which can help you take the milk out of the steamer at the most appropriate time.
2 insert the steamed milk stick into the bottom of the flower cup. Turn on the steamer and slowly pull the steamed milk stick close to the surface of the milk. When the milk is foamed, the milk rises and lowers the steaming stick, always keeping it at a position of 1 cm below the liquid surface. Avoid stirring the milk too much to avoid excessive foam. In this way, you can make smooth milk foam.
Raise the temperature of the milk to 37 degrees Celsius. Lean the steaming stick against the side of the cup, insert the milk deeply, and gently stir the milk counterclockwise.
Stir the milk until the temperature rises to 65-68 degrees Celsius. Make sure the milk temperature never exceeds 71 degrees Celsius. Some brands of steamers heat too fast and may need to take the milk out of the steamer in advance to avoid boiling the milk. This is because the temperature continues to rise after the milk is stopped heating. Break up the big bubbles, leaving only the tiny ones.
How thick is the milk foam of Cabo? it is a cup of Cabo. Push the foam above with a spoon. You can just see the coffee below, which is about 1 cm thick. Judging from the Cabo I made later, this thickness is more reliable. Online kabu, milk foam, milk, coffee each account for 1/3 of the proportion, I feel a little hanging, I have to limit the capacity of the cup, if it is a large cup, 1/3 milk foam, it has to be how thick.
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 foam, please strengthen your steam control technology in milk foam.
- Prev
Coffee pull flowers of various flower types corresponding to the thickness of milk foam introduction
1, wet cappuccino milk foam is 6,7 into full;(this milk foam leaves and other grain requirements are very beautiful, 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 in 8 into full; I prefer 9 into full milk foam. (This milk bubble is made of heart
- Next
The effect of milk fatness on flower drawing-what kind of milk is not suitable for flower drawing?
The effect of milk fatness on pull flowers-there are many kinds of milk foaming ways that are not suitable for pulling flowers on the market, but they are generally divided into two categories: one is the combination of milk and milk bubbles; the other is to separate the stages of beating and beating, that is, to beat the milk first and then beat the milk foam. Milk formed in these two ways
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?