Is the milk foam a mixture of milk foam and milk? the standard of coffee flower to milk
Is the milk foam a mixture of milk foam and milk? the standard of coffee flower to milk
The first step is to understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and easy cleaning in coffee making.
The second step is to learn how to use the sprinkler to touch the milk surface, the location and depth of the selected point.
The third step is to recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off. Because our hand temperature is about 30 degrees, so I personally think that the temperature of milk foam should be between 65 and 70 degrees. Because if it is too hot, it will destroy the nutritional value of milk.
The first is that the milk foam is 80% to 90% full, which can be solved by 10% less than dry.
The second is that the crema surface of the espresso is too shallow from the bottom of the cup, causing the foam to float on the crema as soon as the foam is injected. Solution: tilt the cup as much as possible to increase the depth of the surface and bottom of the crema meter. When injecting, inject into the deepest point.
- Prev
Coffee hand-drawn foam skills fusion is very poor how to play
Coffee manual pull foam skills are very poor how to type at this time to move the flower jar up a little (just a little bit, which is very important, which is understood by many people to keep moving up, which is very wrong), let the steam sprinkler away from the cutting surface, so that you can't hear the eating. At this point, by adjusting the angle of the vat, remember that it is the angle, not the position of the sprinkler and the surface (very small angle adjustment)
- Next
Rough Coffee Powder Coffee Powder Common Grinding thickness figure
Caffeine coffee powder coarse coffee powder common grinding thickness figure 1, brewing Espresso. It is recommended that the Espresso be placed directly in the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it. 2. Slowly pour the milk foam into the newly finished Espresso. When the milk foam is fully mixed with Espresso, the surface will appear thick.
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?