How to resurrect the standard of milk after pulling flowers

How to resurrect the standard of milk after pulling flowers

What's the difference between a cappuccino and a latte or Ole coffee?

In terms of composition, latte and Ole Coffee are Italian names and French names. Cappuccino, like these two, are milk bubbles steamed with coffee and steam, with slightly different air content, and some confuse these names. It doesn't matter. The technical details are described in more detail below.

What about direct coffee with cold milk? It's called American coffee because they're lazy.

But there are more and more cafes, but there are fewer and fewer places with cappuccinos. First, coffee is readily available on all kinds of packaged shelves because of increasingly convenient and cheap access, but Starbucks, McDonald's and various coffee shops are equipped with advanced coffee machines, the kind of machines that can make dense milk bubbles. They also sell cappuccinos, why can't they pull flowers?

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 reach this level, if you fail to pull flowers, ask me a question: one is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off. Because our hand temperature is about 30 degrees, so I personally think that the temperature of milk foam should be between 65 and 70 degrees. Because if it is too hot, it will destroy the nutritional value of milk.