What kind of milk is used in the video of the standard production process of coffee flower to milk?

What kind of milk is used in the video of the standard production process of coffee flower to milk?

1, wet cappuccino milk foam is 6%, 7% full; (this milk bubble to make leaves and other lines require more pattern is very good-looking, at the same time, this foam can also be used to do latte) 2, dry cappuccino milk foam is full; 3, half cappuccino milk foam is 80% full; I prefer 90% milk foam. This foam is great for heart, apple and tulip patterns. In fact, what we usually use most is this kind of milk foam, which is used to make the cappuccino that is common in our daily work. Tip: practice now. I want to hit a jar full of 70% milk foam, never 90% full. Let's do it!

Several misunderstandings of milk foam

For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam. The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers. The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

We often make cappuccino coffee, there will be milk foam can not be smoothly injected into espresso, this is why? The first is that the milk foam is 80% to 90% full, which can be solved by 10% less than dry. The second is that the crema surface of the espresso is too shallow from the bottom of the cup, causing the foam to float on the crema as soon as the foam is injected. Solution: tilt the cup as much as possible to increase the depth of the surface and bottom of the crema meter. When injecting, inject it to the deepest point. The third is that the foam is close to the cup when it is injected into espresso, so that the foam does not penetrate crema enough. Solution: 10-15cm higher than the cup mouth to inject milk foam, increase the acceleration of foam injection into crema, so that it can smoothly penetrate crema. The fourth is to solve the problem by means of integration. If the foam is still white on the crema when it is injected (for a small amount, the surface is about 1 beat 3), then immediately reduce the amount of foam injection, make a circle in the cup, and then lift the flower jar up, you can flush the whitened one under the crema.