Can I reuse the rest of the coffee froth?-what do you do with the rest of the whipped cream?

Can I reuse the rest of the coffee froth?-what do you do with the rest of the whipped cream?

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 injected, make a circle in the cup, and then lift the flower jar up, you can flush the whitened one under the crema.

Fifth, when you pull flowers with seven-point full or six-point full milk foam, the crema will be washed away without increasing the flow. Solution: reduce the foam flow and slowly circle the entire crema until the blend is in place.

One reason for the high temperature, full fat is not very easy to fight, is a reason. The most important reason is that your playing level is too bad. Don't be discouraged and don't be discouraged. You beat too much milk foam. I said your milk foam is rotten. Don't take it to heart. What I mean is: since you say you still have to scoop out the milk foam, you can't flow out. It means that you have too many milk bubbles and are not in place at once. In fact, I think full fat is very easy to fight, and it is almost impossible to produce big bubbles. Milk and bubbles are delaminated, your heat has not yet arrived, bubbles should not be seen after beating milk, and the surface, especially the surface of whole milk, should be bright. After the milk is beaten, it should be thicker after shaking. Whole milk is too fat and few people will order it, but I have done it several times and feel that the effect of whole milk is very good and tastes good. It's just that it takes more exercise for the body to get rid of so much fat. If you say you come out with a large mass, it means that you are still the most elementary in milking. Take your time, you still need about 8 liters of milk to master. Remember, let the machine out of the foam, not so much foam, as far as possible to reduce bubbles. After the milk is glowing, bright, can not see the bubble, that is called micro foam. That's how you hit it. When you get to this level, if you fail to pull flowers,