Why does the milk foam sink quickly when the coffee is delaminated?
Why does the milk foam sink quickly when the coffee is delaminated?
Pour the milk into the milk bubble pot, do not exceed the spout, start the steam stick, sink the steam stick into the bottom of the kettle and then pull it up. You will hear a few hisses, but if you pull too high, there will be a big bubble and a violent hiccup.
Lean the bubble pot to yourself so that you can look inside. Milk should spin steadily. In a film made by coffee machine sales website Whole Latte Love, people are advised to lower the bubble pot and lift it up as the temperature rises to allow the steam stick to hit deeper.
Once the milk reaches 60-80 degrees Celsius, the steam bar can be turned off. Some baristas know the temperature by touching it, while others listen to the tone of the steam to determine the temperature. You might as well do an experiment with a clip thermometer first, which will be more accurate.
If the milk bubble pot knocks on the table a few times, the big milk foam will be swept away, and the milk bubble will be finer. If the steam stick does not sink to the bottom of the kettle, the hot milk and foam will not invade the river water, and it will be even more difficult to pull flowers.
Inverted
It is easiest to pull flowers in a round cup. First pour the espresso into the bottom of the cup, then add a small amount of steamed milk and keep turning to blend. The skill of pouring milk into a cup is nothing more than speed and the height from the cup. Remember to pour milk steadily and slowly at a fairly high place, which helps to keep the milk and coffee mixed. I suggest circular pouring. Let the milk and coffee mix well.
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How long has the roasted coffee bean been preserved and cultivated recently?
How long is the latest time for roasted coffee beans to keep and grow beans: the depth of baking degree is also related to the time required for growing beans. The deeper the baking degree, the more obvious the exhaust effect, the faster the exhaust reaches the ripening stage, the lighter the exhaust effect, the less obvious the exhaust effect, and the longer it takes to mature: make the remaining CO2 in the bean body escape and use the principle of oxidation to make the flavor more round.
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Detailed step diagram of how to make the heart shape of the leaves on the surface of coffee
Detailed step diagram of how to make the heart shape of the leaves on the surface of coffee 1. Slowly pour milk into the coffee, pay attention to grasp the height, do not destroy the coffee oil on the surface. The injection point of milk determines the flower pattern and basic position, and the milk injection point we choose is just the center of the cup. two。 When the coffee and milk in the cup are close to 2p3, move the milk jar slightly in front of the coffee cup and lower it.
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