What's going on with the layering of coffee?-how to pull flowers with milk foam in a coffee machine?

Coffee machine, coffee machine, coffee machine

1. Shake up and down to remove the coarse foam on the surface.

2, shake, let the hot milk and the upper layer of milk foam fully mixed to form milk bubbles. This step can also be achieved by reversing the two pull vats (I prefer this method).

This step is a good key, some friends do not pay special attention to this point, then all previous efforts have been wasted.

The eighth step, before pulling flowers, milk bubbles have been in a state of shaking in the flower jar to avoid the reappearance of layering caused by this surface. This is a professional habit that must be cultivated.

The coffee with a large proportion of milk foam in the upper layer will affect the taste of the coffee itself, so it should be better to stir it when drinking coffee with more milk foam like latte. In fact, you can try every drinking method.

As for fear of bad mood, personally feel no need to care.

In love, a cup of good coffee placed in front of only to look cool have not finished drinking is really bad coffee fun bar.

Logically, baristas themselves tend to stir coffee, although they may not drink it often.

About how to make a good milk foam, here is a fool milk foam method, that is, pour half of the milk into the steel cup, let the steam pipe and the milk be perpendicular to the center or the edge of the steel cup, and then let the steam head just touch the milk surface, and then turn on the steam to 1/2, do not move the steel cup, slowly close when the milk reaches 50 degrees, just close at 60 degrees, and finally the temperature will reach 66 degrees. The water is transparent, allowing you to see more clearly how vortices form. The second is to be able to better grasp the number of holes is not a milk bubble play! Third, beginners should remember that when you fail to make the milk foam thin, you should use a thermometer. If the temperature cannot be better mastered, then the coffee you make is unstable. Maybe you have one or two milk bubbles in ten times, but that is not stable quality.