Techniques of coffee embossing and sloshing

Techniques of coffee embossing and sloshing

1. Be sure to grind and drink.

Try not to buy coffee powder directly, but to buy freshly roasted coffee beans. Because the flavor and charming taste of the coffee will soon change or even disappear after it is ground.

2. Make your own coffee.

The thicker the coffee powder, the higher the water temperature, the longer the soaking time, and the higher the proportion of powdered water, the stronger the coffee is and the less sour it is. These are several factors that affect you to get a good cup of coffee, we need reasonable control: a, coffee powder such as coarse sugar, b, water temperature 80-90 degrees Celsius, c, soaking time 60-90 seconds, d, powder: water = 1:15-20, of course, adjust freely according to your own taste.

3. Warm cup

This is a step that everyone may ignore, and a lukewarm cup of good coffee will affect the taste.

1. Pour the right amount of frozen milk into the vat

two。 Air spray cleaning steam rod

3. Insert the steam stick into the milk to form a foaming angle, and the steam rod outlet is located under the milk level 1cm

4. "send off" stage: open the steam valve, when the milk begins to rotate, move the milk tank down at a uniform speed to form milk bubbles (accompanied by baring). The process of moving needs to keep the rotation of the milk and the position of the steam stick and the milk.

5. "beating" stage: when the milk foam reaches the desired amount, slightly lift the milk tank (no bawling sound), keep the liquid level rotating, and continue to heat, when the temperature is close to 65 ℃, close the valve