Why do I play milk foam last pull flowers can not pull out-coffee pull flowers play milk foam skills

Why can't I get it out in the end?-Coffee blowing skills.

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.

One reason for the high temperature, full fat is not very easy to fight, is a reason. The most important reason is that your playing level is too bad. Don't be discouraged and don't be discouraged. You beat too much milk foam. I said your milk foam is rotten. Don't take it to heart. What I mean is: since you say you still have to scoop out the milk foam, you can't flow out. It means that you have too many milk bubbles and are not in place at once. In fact, I think full fat is very easy to fight, and it is almost impossible to produce big bubbles. Milk and bubbles are delaminated, your heat has not yet arrived, bubbles should not be seen after beating milk, and the surface, especially the surface of whole milk, should be bright. After the milk is beaten, it should be thicker after shaking. Whole milk is too fat and few people will order it, but I have done it several times and feel that the effect of whole milk is very good and tastes good. It's just that it takes more exercise for the body to get rid of so much fat. If you say you come out with a large mass, it means that you are still the most elementary in milking. Take your time, you still need about 8 liters of milk to master. Remember, let the machine out of the foam, not so much foam, as far as possible to reduce bubbles. After the milk is glowing, bright, can not see the bubble, that is called micro foam. That's how you hit it. When you get to this level, if you fail to pull flowers,