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What is the reason why the milk bubble sinks when coffee flower-drawing?-introduction to the skills of coffee flower-drawing.

Published: 2024-09-17 Author: World Gafei

Last Updated: 2024/09/17, What is the reason why the milk bubble sank during the coffee splashing? the first step is to introduce the skills of how to pull the coffee. The first step is to do a fast and low hit until there is obvious resistance and a sense of consistency; then, when you do a medium hit, you also get a clear sense of resistance and a sense of sweetness; finally, you hit high, and there is resistance and a sense of continuity as a whole. Tip: pay attention to the height of the twitch. Step 2: repeat the first step. In this way, the manual milking is finished.

The first step: first do fast low hit, hit until there is obvious resistance and continuous feeling; then do medium hit, also hit obvious resistance and continuous feeling; finally do high hit, hit as a whole have resistance and continuous feeling. Tip: pay attention to the height of the twitch.

Step 2: repeat the first step. In this way, the process of manual milking is completed. If you want your foam not to be too thick, to have a certain sense of flow, just take the first step. Pulling out the piston vertically after foam is helpful to drive out a lot of coarse bubbles. (since the picture has not been downloaded, we do not know the specific samples of the author's low, medium and high hits.)

Production of hand-made hot milk foam

Heat the milk (milk that can be foamed and held, recommended Nestle) to a temperature that is hot (60 to 70 degrees) but can be held. What kind of heating method is used is not important, the key is to reach this temperature (why this temperature should be reached will be discussed later). The heating method used in the store I have instructed is the microwave oven. at first, it is slowly trying to find out how long it takes to heat the milk to the target temperature with a big fire, and then just put the milk in and heat it at the time after the test. it's very convenient and very fast.

Production of manual cold milk bubbles

Cold milk foam is the milk foam produced by pouring fully refrigerated milk directly into a manual milking machine and using a manual milking machine. This kind of milk foam is widely used on iced coffee and has a good effect. However, the author occasionally adds it to hot coffee and obtains the different performance of cold and hot effects in a cup of coffee, which is worth a try.

The temperature of milking

The lower the starting temperature of the foam, the longer it can be operated, and of course, the more delicate it can be, which is one of the reasons why milk needs to be refrigerated. Milk foam is usually the best to do flower drawing when heated to more than 60 degrees. But we use a manual milking machine. The heat will be lost. Heat it to about 70 degrees (don't go any higher, the foam will get thicker if you get higher). The end temperature of the milk is fixed (do not exceed 65 degrees).

The amount of milk

The amount of milk added is about 2 pound 5 is enough, do not hit the highest when milking, keep the speed of the state to hit more than ten times is enough, more and more will be more and more dry. Then use a spoon to scrape off the upper layer of about 2-3cm of coarse milk foam and pull it against the flower cup several times. After pulling, tap a few times on the table, then foam in the cup, shaking the cup clockwise or counterclockwise until it is poured into the coffee. Because once you stop, it will be divided into upper and lower levels. The common problem of hand-beating milk foam is that it is relatively dry, and milk and foam are separated. It is said that the double-layer milking effect will be finer but drier than the single-layer milking effect. It has not been verified.