Italian coffee making, frothing milk, heating to a few degrees.

The production of espresso is heated to a few degrees with milk and milk.

1. The pressure of the steam rod. The air pressure of the steam rod will cause the foam to tumble to varying degrees in the process of frothing. The higher the air pressure, the higher the degree of fusion.)

2. The exquisite degree of milk foam. (the finer the foam is, the less air is contained in a single bubble, the higher the density and the less buoyancy; the rougher the foam is, the more air it contains, the lower the density and the greater the buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.)

1. Pure milk must be used. Chocolate milk is about 30% milk. Therefore, it is not easy to make a bubble. You can compare protein content. Pure milk is about 3%, chocolate milk is only more than 1%. If you like chocolate in milk, buy plain milk and add chocolate sauce or powder to it.

The starting action of the flower is to shake the wrist holding the flower cup from left to right, and the focus of fusion is to steadily make the wrist move back and forth horizontally. please note that this action only requires the strength of the wrist, and do not move the whole arm together. when the shaking is correct, the delicate degree of patterned milk bubbles in the cup is very important for Lahua, the more delicate the foam. The less air contained in a single milk bubble, the higher the density and the less buoyancy. The rougher the foam is, the more air it contains in a single bubble, the lower the density and the greater the buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.

two。 Both cold milk and warm milk can bubble. If you hit the steam rod, the temperature should not reach 70 degrees, otherwise the bubble will easily disappear.

3. Foam is not only to mix air and milk, but also to mix milk and foam fully to form smaller bubbles after initially mixing with air. Therefore, I feel that when pulling the pole of the milk pot, the range should not be too large in the later stage. Try to mix the upper layer of foam with the lower layer of milk.

4. There are some things on Taobao that can't be trusted. If you didn't read the introduction of Taobao to buy it, I didn't say it. Everything is always said to be the best on Taobao. For example, the mocha pot will introduce the Creama of the brewed coffee, and even introduce the mocha pot + milking pot to make coffee flowers. I do not rule out whether individual experts can do it, but at least for beginners, it is basically impossible. But the milk from the milking pot can be put on the coffee to make cappuccino.