What kind of milk is not suitable for coffee flower?-how to make coffee flower syrup?

What kind of milk is not suitable for coffee flower?-how to make coffee flower syrup?

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein to form many small foams, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of rising temperature, and uses foaming to seal lactose in milk, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste. Moreover, when it is fused with coffee, the bonding force between molecules will be relatively strong, so that coffee and milk can be fully combined, and the special properties of coffee and milk will be highlighted respectively, and then completely fused together. To achieve the complementary effect, the greater the amount of steam, the faster the speed of milk, but it is relatively easy to have thicker milk bubbles, and the way with large steam volume is also more suitable for larger steel cups. The size of the steel cup is easy to produce turbulence. The steam pipe with less steam volume has a poor foaming effect of milk, but the advantage is that it is not easy to produce thick bubbles, and it takes a long time to beat, so the overall control will be easier. The size of the steel cup is related to the type of coffee drink to be brewed. The larger the cup, the larger the steel cup. Generally speaking, the steel cup with 600CC capacity is used to brew cappuccino, and the steel cup with 1000CC capacity is used to brew the iron coffee. Use the correct size of the steel cup to make a well-organized milk foam. Because it is the way to make coffee flowers, the shape of the steel cup is mainly a pointed mouth, while different sharp mouth shaped steel cups need to practice more on their own.

The following video provided by Whole Latte Love shows the steps of drawing flowers in its entirety. Quickly turn to 1:10 for a detailed explanation. In the film, the barista advises quenching espresso before heating the milk, which is more convenient for drawing flowers, but also prepare hot milk quickly to retain the best flavor of espresso. After all, it only takes 10 to 20 seconds after the preparation of espresso to become bitter. As for other new skills, it's up to you to try and find out what works best for you.