Video tutorials of Coffee Breaking skills to illustrate the Angle of milking
Video tutorials of Coffee Breaking skills to illustrate the Angle of milking
1. Does milking have a lot to do with the steam pressure of the machine? The foam produced by single-hole steam is not dense enough. Is it related to pressure? How should the angle be controlled?
2. Is it true that the milk bubbles made by heating the milk and then using the milk bubble jar can not be used to pull flowers? Is it only suitable for carving?
3. Is it necessary to beat all the milk into foam when the milk is delaminated with the milk foam? The milk foam floats on the milk, and when you pour the coffee, how can you make the milk foam melt into the coffee together with the milk?
4. Is coffee with little oil, or coffee that can't be seen soon after extraction, not suitable for flower drawing?
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.
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Coffee embossing shaking technique-how does the coffee embossing hand move
Coffee pattern embossing sloshing technique-how the coffee embossed hand moves and merges with the left and right mixing method, the water flow during the fusion is highly consistent, which is the personal favorite fusion technique so far, which can do a good job of efficient fusion, clean liquid surface, and very high combination of Espresso and milk bubbles. When making a single picture, tilt the coffee cup and blend into the liquid surface of the cup.
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How to re-draw the flowered milk-the standard of coffee flower to milk
First of all, the hand-beaten milk foam can not be compared with the steam of the machine. The fineness of the steam makes its milk foam very delicate and slippery, and the radiation surface of the steam is wide, so the milk foam will be more uniform and mix better. The hand is mainly squeezed through the small hole of the filter screen, and the milk foam is thicker. It sure is
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