-can a manual milk bubble machine make coffee flowers?-Coffee flowers are poorly blended with milk.

-can a manual milk bubble machine make coffee flowers?-Coffee flowers are poorly blended with milk.

In this control exercise, there is a three-point theory (see figure). These three points are: cylinder nozzle, cylinder handle and sprinkler, these three points are in a straight line, by adjusting the distance between point 1 and point 2, to control the degree of milk bubbles. The second is the cleanliness of the surface of milk foam. This is a relatively easy control exercise. We talked about a dead corner of foam earlier. Although the understanding of milk foam to a certain extent, the angle is no longer important, but for beginners or operators who have not yet understood the principle of milk foaming, this angle should be mastered. This angle is very interesting. in the competition, the angle of milk foam of many champions at home and abroad is like this, because it cannot be said in words, and I cannot help you understand it hand in hand. Then please go to find some videos where the foam is well played, and you can find it casually on the Internet. If you can't find it all the time, buy another one when the author's book is published. I will make a video. I hope this can be solved.

That is, no matter how much air pressure is used (in the allowable range of the boiler, personal understanding: 0.8-1.2bar), it can produce very good quality milk foam. First, establish a premise: use the 600ml medium pull vat (old-fashioned), hit a jar full of milk foam, and make the WBC standard two cups of foam thickness in 1cm cappuccino. This topic refers to the problem of foam distribution, that is, how to make the foam thickness of two cups of cappuccino consistent. Our slightly experienced operators all know that there are some tricks to achieve this, and this skill is not difficult to master, but you must have a deep understanding of the state of the foam in the tank and the dead angle of contact between the foam jar and the steam pipe of the coffee machine. After watching a lot of domestic and foreign baristas beating milk foam, coupled with their own constant attempts, I found that playing milk foam has a dead angle, just like playing video games, some dead corners can not hit you, but you can hit others. This angle is very troublesome to say in words, probably because the nozzle of the flower jar must be raised, and the cylinder body should tilt the sprinkler in contact with the milk surface according to the rotation direction of the milk bubble, that is, open the steam valve, and then the flower jar will move down very slowly. You will hear the steam of "eating"cut" with the milk (about the shear force, when discussing the principle of milk foaming later, chat slowly!) The sound made is commonly known as "the sound of air intake". The sound of air intake to human body temperature can no longer appear, otherwise, there will be a lot of coarse foam on the surface. At this point, move the flower jar up a little bit (just a little bit, which is important, which is understood by many people as moving up continuously, which is very wrong), and let the steam sprinkler leave the cutting surface so that the sound of "eating" can not be heard. At this time, by adjusting the angle of the vat, remember that it is the angle, not the position of the sprinkler and the surface (very small angle adjustment), find the vortex, pull the coarse foam off the surface in the foaming stage, and continue until the temperature reaches the hot temperature, the milk does not foaming this process, or the amount of foaming is very small, it will produce this sound. The direct reason is that the sprinkler is too deep below the surface of the milk. The way to avoid it is to move the flower jar down so that the sprinkler does not go too deep into the surface of the milk, and the sound disappears immediately, in exchange for the "eating" sound we want to hear.