Gesture skills of Coffee Shoots-pictures of the steps of making Coffee Shoots

Gesture skills of Coffee Shoots-pictures of the steps of making Coffee Shoots

1. The quality of foam foaming will determine the success of flower drawing to the greatest extent. Good foam fluidity is very good, when shaking the vat horizontally, the milk and foam do not gather in the middle to form an upward bulge, but form a downward depression in the middle. After shaking horizontally, the foam is very shiny and feels as smooth as silk. This kind of milk foam, you just need to pour it into the coffee from top to bottom, it's easy to pour out your heart.

2. Shake the coffee liquid before flower drawing, which helps to make the color of the coffee uniform. After the coffee is extracted, the color above is often different, and there will be deep and light situations. For example, when tiger spots appear, the color will be uneven. If the milk is poured directly into the coffee, the surface of the coffee liquid will eventually appear in different colors, making the coffee ugly. The solution is to pour the coffee liquid into the milk, shake the coffee liquid horizontally, pour the coffee evenly, and then pour in the milk. After the color of the coffee becomes consistent, it looks a lot better.

3. The reason for the formation of flowers lies in the distance between milk and coffee liquid. Flowers are formed because the foam floats on the coffee liquid and blossoms. If we pour the milk into the coffee, the distance between the milk and the coffee liquid is not enough, the impact is not strong, it is inevitable that the milk foam will float directly on the coffee liquid, then the result is that the coffee is not full. The solution is to first increase the distance between the milk and the coffee, use the impact to inject the milk into the coffee liquid, and after the coffee has reached half a cup, sink the milk tank, so that the milk foam can float on the surface of the coffee liquid, and the cream is finished.

1 milk to be taken out in the refrigerator because the foam needs to go through two stages, 1 foaming and 2 refinement, these two stages should be completed in 15-20 seconds. The steam pipe is not heated, in fact, the lower the temperature. The longer the heating time, the denser the foam naturally! -5 degrees.-60 degrees. And 7-60 degrees these two different heating time is not the same. It is obvious that the former will take longer, which is good for us.

2 the right amount of milk is required for the flower jar, too much and too little are not good. Too much of you will be too full to get rid of when you blister, too little to get rid of, or because the steam nozzle is too close to the vat, the temperature perception will be poor. Obviously did not reach the desired temperature, but the flower jar has been overheated.

3 to want whole milk is mainly to use the 6% fat content of milk. Fat can lock in the air to form a stable structure of milk foam. Make the distance not easy to break!

4 to control the amount of air injected, the right amount of air should be injected too much, and the milk bubbles will be very thick. Thick foam is so light that it is not easy to sink into coffee grease. I can't pull the flowers. Even if you pull the flowers, they don't look good. The taste is not to mention it is good.

5 temperature control the temperature of milk foam is controlled at about 50-65 degrees OK. In this interval, the state of milk foam is very OK. But I prefer 50-55 degrees. The temperature tastes good. All the lactose with milk has been released at this temperature. The milk is very sweet.