What can be substituted for coffee and milk to practice coffee latte art

Add 200cc of water to 1oz or 2oz of milk and froth the milk. 1. A little unused coffee powder. Up to one gram ha.

Add 10cc of water. Hehe, it can be regarded as a coffee powder that has been used. Then fill it with new pressure and extract it from again, and you will get a little bit of cocoa powder.

Of course, either way will cost a little in it. So, for the sake of the future, the cost can be negligible. Also, it is necessary to froth the milk.

Latte art is usually made with fresh milk, preferably whole milk, not skim milk.

Do not use skim milk, because the fat content of skim milk is too low, so the taste of milk foam will be much worse than that of whole fat, the most common problem is that too much air enters the milk, resulting in too coarse hard milk foam, such milk foam will float on the surface and cannot be fully mixed with coffee, so when drinking, you can not enjoy the fine texture of milk foam and coffee fully mixed. Common latte art methods are as follows:

Preparation materials: 10g of filter coffee, appropriate amount of water, appropriate amount of pure milk.

1. Take out the bubble coffee and tear it along the dotted line, pull the ear bag to the left and right and hang it on the mouth of the cup, brew it with about 80-200cc of hot water, and steep it for 30 seconds.

2. Take out the ear bag, put it back in the original packaging and throw it away.

3. Heat the milk and beat the pure milk with a whisk.

4. Beat milk foam and brewed coffee.

5. Mix milk and coffee in a circular way, lower the height to make white spots appear on the surface, shake the latte art cup to pull out a large area of milk foam, and inject thin lines in the middle.

Coffee latte art practice method: Coffee latte art is very technical and skillful, and the following attention is required:

Coffee latte art making skills 1 Milking: The most important technique, although not very advanced but requires a long time of practice, requires the milk foam to be delicate and smooth, and there is no big milk foam.

Coffee latte art making skills 2 Angle of milking: It is best to beat milk at an angle of 45 degrees with the steam nozzle, depending on the thickness of the milk foam.

Coffee latte art making skills 3 hearts! The most basic latte art technique, if you want to do better, you must do a good job in the shape of the heart.

Tips for making latte art 4 Leaves! The leaves change according to the shape of the heart, and the main point is that when you are halfway through the cup, you should shake the shape of the heart and continue downward.

Coffee latte art making skills 5 Some feathers, apples, double hearts, double leaves, etc. depend on everyone's practice.

Tips for making latte art 7 Only a semi-automatic coffee machine can make the best latte art.

Coffee latte art making skills 8 The grease problem of coffee also plays a key role, and it directly affects the taste of a cup of coffee.

Coffee latte art making skills 9 Too small cups require too much technical experience, so it is recommended that friends use slightly larger cups to make coffee latte art first.

The above are the 9 kinds of coffee latte art making techniques that are often used, as long as you practice a lot, you will also make beautiful coffee latte art.

There are several possibilities for this state to form:

a.The milk froth is overheated and separates from the milk.

b.The air does not sufficiently roll into the underlying milk during foaming, resulting in a thin texture.

c.The milk is poured too far away from the coffee, or the flow is too low.

A vat of milk foam with a good texture can solve most of the problems.

Latte art FAQ 4 is done, it looks okay, but why is it soaked in half a cup?

It may be that we have too much foam during the foaming stage, or we may have started to froth and latte art too early when pouring milk.

Latte art FAQ 5 is done, but it looks like water, and it tastes very light.

Contrary to the previous phenomenon, this is due to insufficient foaming or overheating of the milk, which causes the milk to separate from the milk. If the milk is too hot is not saved, if the foaming amount is insufficient or too much, we can use the feel (pour the milk, pour the milk foam) to fine-tune the proportion and level of the milk foam.

After reading the FAQs, you will find that none of these have anything to do with latte art. A good latte with correct proportions, good taste, and clear colors and layers does not necessarily have latte art on the surface; A latte with latte art is beautiful, but it doesn't necessarily taste good. Remember, latte art is a little giveaway attached to milk foam when it is done correctly, not the most important protagonist.

Practicing latte art can be replaced by dark soy sauce and dish soap, but only the technique can be practiced, if you switch to espresso and milk, there is still a certain difference, if there is a certain foundation, you can directly use espresso and milk.

Latte art is something that needs to be learned professionally.

A friend of mine was an apprentice at a coffee shop, and she used to practice this, and she said it took practice.

Fresh milk. Preferably whole milk. Milk should be frothed first.

Be delicate. You can use a steam milk frother machine to make milk foam, which will make the process a little easier. Milk froth has high temperature requirements, only at 60 or 80 degrees will produce good quality milk froth, so the temperature of the milk can be felt through the stainless steel milk tank.

After a long period of development and evolution, coffee latte art is not only visually exquisite, but also in the dense taste of milk and the way and skills of fusion have been continuously improved, and then in the overall taste of the presentation, to achieve the so-called color, aroma, taste of the realm.

Whole milk is fine, but you have to try a few more, and the stability is not the same.

Whole milk should be used when making coffee. Because whole milk has a fat content in.

Foamy and creamy, the taste is better! Skim milk and low-fat milk are not easy to foam and are generally not used.

Nestle whole milk is the best, and there is how to ** bar café use.

Fresh milk can also be used.

Just use regular whole milk, not skim milk, because the fat content of skim milk is too low, so the taste of milk foam will be much worse than that of whole milk. Milk froth is the product of a fine mixture of milk and air. Milk foam is made by pumping air into the milk.

The principle is simple, but it is not a simple matter to actually make a cup of dense and delicate milk foam. The most common problem is that too much air enters the milk, resulting in a coarse hard milk foam, which will float on the surface and cannot be fully mixed with the coffee, so you will not enjoy the fine texture of the milk foam and the coffee when you drink it. It is recommended that you use a steam milk frother to make the milk foam, which will make the process a little easier.

Condensed milk doesn't.

To use whole milk Nestle's is not bad.

Latte art is a method of pouring milk froth into espresso to create a unique pattern by mixing the two foams. Steps:

To brew coffee, it is recommended to serve the coffee directly into the desired cup. Then froth the milk, and remove it if there is a coarser froth on the surface after completion; Pour the beaten milk foam into the coffee that Brother Zhao had just finished attacking. When the poured milk foam and coffee have been fully mixed, the surface will be thick, and latte art will begin at this time; The starting action of latte art is to shake the wrist holding the latte art cup from side to side, and the focus is to make the wrist shake back and forth horizontally from side to side.

This action only requires the strength of the wrist, not the whole arm moving together. When the shaking is correct, white zigzag milk foam marks will begin to appear in the cup; Gradually move the latte art cup back and shrink it.