To what extent should milk foam be made?-how did you get the milk foam?
To what extent should the milk foam be beaten to be able to make ((pw))((pw))(pw))(pw)(pw))(pw)(pw)(pw))(pw)(pw)(pw))(pw))(pw)(pw)(pw))(pw)(pw)(pw))(pw)(pw))(pw)(pw)(pw))(pw)(pw)(pw))(
Espresso machines: All espresso machines currently on the market have steam pipes for frothing milk. Some manufacturers decided to add turbo nozzles to their steam pipes to help their customers. If you have any of these on your coffee machine, please remove them as much as possible, because they won't help us with what we're about to do.
Pull flower cup: preferably stainless steel pull flower cup with water outlet. You need a pull cup that changes temperature with the milk so you can feel the temperature of the milk at all times without steaming it too hot, and stainless steel has this property. The water outlet can help you when you pull flowers.
Milk: The milk used in latte drinks has a fat content of about 3%. The less fat, the harder the foam. And you want smooth foam (so forget fat-free cappuccino).
About frothing: The main thing to keep in mind when frothing is to stop when the temperature reaches the right point. The appropriate temperature is 55 - 65°C, depending on your taste. Too much frothing can curdle milk and change its texture (and cappuccino can be too hot). Overheated milk can also make the foam too hard. How different is the foam? Here are some typical examples:
Foaming: If you are distracted or unfocused while frothing, it is easy to cause the steam pipe to be above the surface of the milk rather than just below it. The result of this is splashing milk and producing larger milk bubbles. Of course you still get a lot of foam in the cup, but it's going to taste bad.
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What kind of milk is suitable for coffee flower? coffee flower milk fusion is very poor.
What kind of milk is suitable for coffee flower? coffee flower milk fusion is very poor now the world coffee flower has developed to a very high level, but also encountered a lot of bottlenecks. Directly into the formation of the method, most of them use the basic heart shape and leaf shape to make changes, it is difficult to jump out of these basic patterns, this situation is due to lack of contact, control skills are not hot. And just...
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What to do with coffee custard milk bubble?-Coffee flower milk fusion is very poor.
How to make coffee caffeine milk bubble lump how to beat milk foam skills-coffee pull flower milk fusion is very poor milk: latte drinks in the milk fat content is basically about 3%. The less fat, the harder the foam. What you want is smooth foam (so forget about fat-free cappuccinos). About foam: the main thing to keep in mind when making foam is when the temperature reaches the right point.
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