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How to swing Coffee Coffee is faster to make Coffee Coffee from scratch

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, There is a misunderstanding about the amount of embossed coffee from scratch, that is, the thinner the foam, the better. In fact, it should be based on your actual situation, such as the support of grease, the control of hands, etc., for example, the initial foaming volume reached 30%, after several years of practice adjustment, beans improvement, now the general foaming volume is maintained.

How to swing Coffee Coffee is faster to make Coffee Coffee from scratch

There is a misunderstanding about the amount of embossed foaming, thinking that the thinner the foam is, the better. In fact, it is not. According to your actual situation, such as the support of grease and the control of your hand, for example, the foaming volume at first reaches 30%. After several years of practice and adjustment, the improvement of beans At present, the foaming amount is generally maintained at 10% or less, the blending / baking / extraction method of beans / the foaming amount of milk / the cotton density of milk / the blending amount of coffee and milk / the height of fusion, etc., so if the pattern is too small / the package is not round / can not move / push and so on is often affected by several factors, we should look for the problem one by one to solve the problem.

Start with the leaves of Love (fixed-point shaking) (moving and shaking). As for the extent of practice, when you practice the leaves of Love to symmetrical and distinct colors, you can start the practice of embossed tulips. I think embossed tulips are a latteart pattern that is easy to practice basic skills, which combines basic techniques such as fixed-point shaking / moving / pushing / point pulling.

One is Free Pour.

"pull" the pattern while pouring foamed milk into espresso

One is Etching.

After preparing the latte, use accessories such as chocolate sauce and flower pins to "carve" directly on the foam on the surface of the latte.

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