Milk steam bubble pull video-coffee pull flower milk fusion is very poor

Milk steam bubble pull video-coffee pull flower milk fusion is very poor

1. The cylinder nozzle is close to the cup wall, aiming at the center point of the liquid level of Espresso, and the small milk flow is injected.

two。 Gradually pull up the milk tank and use the small milk flow to draw circles for fusion.

3. When the milk tank is five minutes full, the milk tank is close to the liquid level (note the position where the milk flow is injected at this time) to increase the milk flow.

4. After forming the semicircle (small) as shown in figure 3, swing the spout evenly and back.

5. When the nine minutes are full, gradually raise the milk tank, refine the milk flow, and pull forward to complete the 6 petiole effects in figure 6.

The approachable practice methods of this step are as follows: fill the milk tank with water and practice controlling the flow of water; pour the coffee back into the milk tank, shake off the coarse bubbles, shake well, put a small spoon of coffee powder at the bottom of the cup, and pull flowers repeatedly.

In fact, there has never been a very clear literature on the origin of the coffee flower, only that at that time in Europe and the United States, the coffee flower was the difficult professional technology displayed during the coffee performance, and such innovative skills and the difficult technology showed greatly shocked the coffee industry at that time and attracted public attention from the very beginning. All people are deeply attracted by the magical and gorgeous skills of coffee flower drawing.

Pour the milk into the milk bubble pot, do not exceed the spout, start the steam stick, sink the steam stick into the bottom of the kettle and then pull it up. You will hear a few hisses, but if you pull too high, there will be a big bubble and a violent hiccup.

Lean the bubble pot to yourself so that you can look inside. Milk should spin steadily. In a film made by coffee machine sales website Whole Latte Love, people are advised to lower the bubble pot and lift it up as the temperature rises to allow the steam stick to hit deeper.

Once the milk reaches 60-80 degrees Celsius, the steam bar can be turned off. Some baristas know the temperature by touching it, while others listen to the tone of the steam to determine the temperature. You might as well do an experiment with a clip thermometer first, which will be more accurate.

If the milk bubble pot knocks on the table a few times, the big milk foam will be swept away, and the milk bubble will be finer. If the steam stick does not sink to the bottom of the kettle, the hot milk and foam will not invade the river water, and it will be even more difficult to pull flowers.

Upside down

It is easiest to pull flowers in a round cup. First pour the espresso into the bottom of the cup, then add a small amount of steamed milk and keep turning to blend. The skill of pouring milk into a cup is nothing more than speed and the height from the cup. Remember to pour milk steadily and slowly at a fairly high place, which helps to keep the milk and coffee mixed. I suggest circular pouring. Let the milk and coffee mix well.