What is the reason for the poor milk fusion of coffee hand-drawn milk foam skills

Coffee hand-drawn milk foam skills milk fusion is very poor

Is the milk and milk foam, how to mix it well, pull flowers, a pour is not all white? Temperature. Temperature is important. When you foam, put your empty hand on the flower cup to feel the temperature of the milk. When you feel very hot and can no longer be placed on the flower jar, it will make the foam too hard. The hard foam looks stiff, and it doesn't mix with the coffee when you pour it into the coffee, but accumulates on top of your coffee like fluffy beaten cream. If you play a little longer, it will be layered, 90% of which is flowing milk, and a thick hard foam lid floating on it. When you pour it into the coffee, the milk will flow out of the flower cup first. So if you want to mix milk and foam well, temperature is the key. Do not put the foam for too long after beating, or it will be stratified.

1. Do not put the steam pipe into the milk, because there may be some condensed water vapor in the steam pipe, so you need to put it for a while before preparing to foam to drain the excess water from the pipe.

2. Beginners can insert the thermometer into the container, then insert the steam pipe obliquely into the milk, and then turn on the steam switch.

3. Slowly adjust the position of the steam nozzle to a little bit from the surface of the milk, but never above the liquid level, or the milk will be spilled everywhere. When the position is correct, a steady "hiss" sound will be heard, and the milk level will begin to rotate. If the steam pipe is scaled in the wrong position, it will be very loud or almost silent, and the milk surface may be bubbling continuously.

4. After the milk foam has been continuously dense, bury the steam pipe a little deeper and let the steam continue to heat the milk. The steam pipe had better be buried at an angle just enough to make the milk rotate.