Why does coffee milk always spill over?-hand-made coffee powder is always hard to grind.

Why does coffee milk always spill over?-hand-made coffee powder is always hard to grind.

The degree of foam foaming is the most difficult to practice a kind of control, this control requires the operator to have a strong understanding ability, can understand the principle of milk foaming. The simplest and feasible control method is that it is better to rely on the middle than to the side, and it is better to rely on the top than on the bottom. How do you understand this? The closer the nozzle is to the middle of the vat (but try not to be in the middle of it, otherwise it is uncontrollable), the more foaming, the stronger; the closer to the cylinder wall (but not too close to the cylinder wall, which will affect the intake), the less the amount of foam. The closer the nozzle is to the liquid surface before the first temperature is reached, the more foaming will be. And vice versa

On how to make a good milk bubble, here provides a stupid milk bubble method, that is, pour half of the milk into the steel cup, let the steam pipe and the milk perpendicular to the center or the edge of the steel cup, then let the steam head just touch the surface of the milk, then turn on the steam to 1pm 2, do not move the steel cup, slowly close when the milk reaches 50 degrees, close at 60 degrees, and finally the temperature will reach 66 degrees. In this way, you can make a good cup of foam.

First, as we all know, water is transparent, which allows you to see more clearly how the vortex is formed.

The second is to better master the number of holes in the play of different milk bubbles! Third, beginners should remember to use a thermometer when you fail to beat the foam into a thin shape, the temperature can not be better.

Bubbles: after air intake, there will be many large and small bubbles in the milk, which need to be rotated by steam. If you spend very little time in the first two steps, this step will have a great advantage and take a long time. When there are big coarse bubbles on the milk surface, move down the steam pipe slightly, and it is best to roll the big coarse bubbles into the spinning nest. If you can't get involved, just give up trying to beat the milk under the liquid. Then beat the milk jar until it is slightly hot.

Milk foam did not hit well, strange steam, I think, coffee machine steam pressure (that is, boiler pressure) in 1.0BAR is relatively easy to grasp the pressure of milk foam, this pressure is very long, and it is easy to understand the principle of milk foaming, but it takes about 13 seconds to make a cup of milk foam, not as fast as the pressure. If the air pressure is 0.8 or 1.2BAR, the way and method of bubbling will be changed, but the principle is the same.