The standard of coffee pull flower to milk how to pull flower again when milk is over
Coffee pull flower to milk standard pull flower milk how to re-pull flower
The first step is to understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after the milk bubble, and understand the importance of towels and cleaning in coffee making.
The second step is to learn how to touch the milk surface with the nozzle, the position of the selected point, and the depth of the selected point.
The third step is to recognize two temperatures. One is the temperature at which the foam starts and ends, and the other is the temperature at which the foam is made. These two temperatures are very important for beginners, which is directly related to whether the principle of milk foam is mastered. To start with foaming, the milk is initially cold (preferably sufficiently refrigerated at 5 ° C), which can extend the foaming time so that it can foam fully and finely, and then open the steam valve to foam the milk. Foaming to the same temperature as our body (feel neither cold nor hot), foaming cut-off. Because our hand temperature is about 30° C, so I personally think that the temperature of milk foam can be mastered between 65-70 ° C. Because if it is too hot, it will destroy the nutritional value of milk
When you feel very hot hands can no longer be placed on the flower pot almost good ~ continue to play, it will make the milk foam too hard. The hard foam looks stiff, and when you pour it into your coffee it doesn't mix with the coffee, but rather accumulates on top of your coffee like fluffy whipped cream. If beaten a little longer, it would be stratified, 90% runny milk, and a thick hard foam lid floating on top. When you pour it into your coffee, the milk comes out of the cup first... So to mix milk and milk foam well ~ temperature is the key. After the foam is beaten, the time cannot be put too long, otherwise it will be layered.
Even their own way to play with the soil foam, feel good. The appliance was an electric milk whisk bought from IKEA, 9.9RMB. Steps: Add 1/3 cup of fresh milk to the glass, microwave oven on high heat for 45 seconds, milk mixer stirring for 1 minute, milk foam will become. I use a French press, filter out 50ml coffee, pour directly from the top center of the milk foam, you can see the coffee gradually mixed with the milk, white milk bubbles slowly rise.
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Coffee froth beating skills-hand beating milk foam skills video tutorial
Milk temperature milk temperature is a very important factor when milk temperature rises by 2 degrees Celsius, the shelf life of milk will be reduced by half, and the higher the temperature is, the more milk fat breaks down, the lower the degree of foaming. When stored at the same storage temperature, the longer the storage time, the more milk fat decomposes.
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Description of the flavor of Sulawesi Coffee Variety treatment method the taste of gold manor manor introduces gold manning. The Japanese adopted more stringent quality control more than a decade ago. After four times of manual picking beans and eliminating defective beans, gold mantenin, which is dark green in color and equal in appearance, has created another wave of market demand, and even Europe and the United States are crazy about it. Old Manning Agedmandheling, featuring
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