What are the common problems of beginners with coffee and milk?

The temperature before the milk starts. It will be easier to master when it is cold, and you can take it out of a normal 4-7oC refrigerator and use it.

The temperature after the milk is finished. The rule of WBC (World Barista Competition) is 60-65oC.

The common temperature in Europe is around 60oC, and the common 55oC in Australia (I think it's better to drink)

The demonstration is to sell business to "Hong Kong customers" (that is, American style), who ask for 65-75oC (so the smoke is on camera).

I will write about the effect of milk temperature on taste and taste in another teaching article.

You can start when you are ready. Let the steam go first. Before the steam stick starts, it should be completely into the milk. The steam bar should be fully opened.

Instead of rushing to bubble, use a steam stick to find a place where milk can flow in a whirlpool.

Left-handed or right-handed rotation has no effect on the completion of the product, in short, it is to turn, as to how to make the vortex spin.

As everyone's method is different, you have to find it yourself. Try it with water first. Don't start milking if the whirlpool can't rise.

After the vortex rises, it begins to foam slowly, in a dense and slight way (very low sound but very high frequency).

The steam should be turned off before the recommended temperature, because after turning off the steam, the milk will rise by about 5oC.

If what you want is 60oC, it will be shut down in 55oC.

In particular, it is generally believed that there is not enough milk foam to beat the water.

Personally, I think this is wrong. Even if the foaming volume exceeds 1x3 (cappuccino), you can still beat the water.

This is the problem of the degree of fusion. If the degree of fusion is high, there will be balanced foam at the top or bottom of the finished product.

If you use a transparent cup to pull flowers, you can see that if the degree of fusion is high, it will take a long time for milk and foam to be separated.

In this way, it takes a long time to pull some difficult patterns, and in the end, milk bubbles come out.