The milk foam doesn't float when you pull flowers in coffee.-how to make coffee flowers
The milk foam doesn't float when you pull flowers in coffee.-how to make coffee flowers
1. After the machine reaches the correct temperature, turn on the steam switch, release the water that always exists in the steam pipe, and then turn off the steam switch.
two。 Put the nozzle below the surface of the milk and turn on the steam. If you turn on the steam when the nozzle is above the liquid level, you will get larger bubbles, and it will take a lot of effort to get rid of these bubbles.
3. Slowly take the nozzle to the surface of the milk. Stop (stop just as it breaks the surface) just as the nozzle is about to come off the surface. Now that the air is sucked into the milk, you will hear a typical hiss. If you accidentally take the nozzle out of the water, the pressurized air will blow on top of the milk instead of into the milk, resulting in large bubbles.
4. At this stage, there is no doubt that you have formed small and medium-sized bubbles on the surface of the milk. Now we will try to get rid of them. There will be a whirlpool where the air blows into the milk. All the bubbles on the surface will be pulled into this whirlpool and disappear. It is important to put the nozzle in the right place to avoid new bubbles.
1: pour enough cold milk into the cup (3-5 °C)
2: put the steam pipe into the cup and insert the depth so that the milk covers the steam head. Turn on the steam and slowly raise the steam pipe until it is near the top of the milk. The milk should not stretch too much and there should not be any big bubbles. The final result is a glass of smooth, velvety milk.
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Honey-treated coffee beans sun-washed Arabica coffee beans characteristics of grinding scale production area
Honey-treated coffee beans sun-washed Arabica coffee beans grinding scale production areas introduce the coffee fruits picked from the coffee field, must not be mistaken, must be sent to the treatment plant on the same day, to the place underdeveloped. Immature. Ripe fruit retains ripe red fruit. The most simple and effective method is to pour all the fruit into a large trough. Ripe fruit and half-green and half-red fruit are heavier.
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