Manually froth the milk, and when you want to pour the latte art into the coffee, always cover the c

Your temperature is too high, you have to master the temperature, dig out the rough milk, don't wait for the coffee to be cold, and then pull.

Is the milk froth too big? Or is it that the latte art cup is not used?

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.

You can put the neat head on the milk liquid level, and then generally froth first, if you feel that the milk foam is enough, slowly go to the milk to make the milk, and finally defoam and heat, you can try to practice with dish soap first, and then practice with pure milk.

Dense milk foam is a prerequisite for latte art.

For some friends who like to drink coffee very much, it is very interesting to be able to make coffee, such as making the surface of the coffee have a pattern, which requires latte art, and if you want to have latte art, milk foam is the premise, and it is also necessary to mess up, and there are many friends who are not very clear about the method of latte art and milk foam. How to play coffee latte art milk foam, how to play coffee milk foam sleepy and delicate? Here is a detailed answer to this question.

Here's how to froze coffee latte milk:

1. Beat the milk foam first, pour the milk into the latte art cup, and then heat the milk to about 60 degrees, you can start playing with a steam wand, and you don't need to press to the end when you twitch, because the air is pumped into the milk, and the action on the surface of the milk can be done, and the number of times is not much, just twenty or thirty times. After that, use a spoon to scrape off the coarse milk foam on the surface, leaving behind a dense milk foam.

2. After slowly pouring the beaten milk foam into the coffee, the surface will be thick, at this time you can latte the art, the latte art action is to shake the wrist holding the latte cup left and right, pay attention to the stable shaking, do not move the whole hand with the old gear arm together, so that you can adjust the desired pattern.

If you want to make the coffee milk foam delicate, you should pay attention to these:

1. Pay attention to the stability of steam, which is very important, not too small, not too small, too big will cause the milk to heat up too fast, it can not foam, and the steam is too small will cause the milk to be difficult to foam.

2. It is enough to take in air once when frothing milk, and do not keep taking in air when frothing milk, otherwise it is easy to cause too thick milk foam or a lot of bubbles.

Ingredients: 1 milk tank, 1 thermometer, 300ml milk

Production Steps:1In the milk tank to 300 ml of milk milk temperature stored at 4 degrees Celsius, insert a thermometer;

2. Turn on the steam knob, put the steam in the steam pipe for 2 seconds and turn it off;

3. Submerge the steam pipe about two centimeters past the milk liquid surface, and place the steam head at the center of the milk tank.

4. Start the steaming knob to stop beating to the required level, save the milk liquid level and continue to rotate to adjust the angle and position of the milk tank to control the speed of milk rotation, use the steam spine to push the rotation of the milk to make the coarser foam of the milk continue to cut into fine and dense foam, and observe the temperature displayed by the thermometer at the same time, close the steam knob when the temperature is about 50 degrees Celsius, and wait for the temperature to rise to 60 degrees Celsius naturally;

6. After foaming, wipe the steam head with a special towel, open the steam knob and clean the milk remaining in the steam pipe;

7. Pick up the milk cylinder from the table top 2 cm pier 3 times, so that the milk foam is melted up and down and shaken until the surface of the milk foam is shiny.

1. Use high-quality, high-fat, high-protein milk. Imported milk or Trensu and the like. 2. Refrigerate.

3. The foam is 30% higher than the original liquid level, and you can use it, so you don't need to turn all the milk into foam, which does not taste good. 4. It can be quickly whipped while heating. The temperature is 50-60 degrees Celsius, and the liquid level is increased by 30%.

Note: The lower the temperature, the better it is to foam. I used this kind of cup, but then I was troublesome, so I bought a 10 yuan electric bubble machine, which is more convenient.

It may not be possible that the tool used to froth the milk is not good, or the technique is wrong, or it may not be long enough. When frothing milk, you should use fast force and can't stop, I usually use a pressure pot to play, it is recommended that you use it, you are likely to operate without letting the milk and air fully function. In addition, hot milk is really not easy to beat, and generally coffee shops use coffee machines to make hot milk foam.

This recommended person is an expert at first glance, but why does he speak in a weird way to annoy people.

It's not a milk problem, it's the most annoying.

It's to talk about cow bai's milk, and you go to the Internet du

It should be a matter of milk, and whole milk should be used.

There are three things to do when frothing milk, heat the milk, froth the milk, and froth the milk.

Steps like potatoes:

1. Add milk to the milk jug, and the milk should be added to one-third to one-half cup;

2. Start the steam valve to release the water in the steam rod;

3. Insert the steam nozzle into the surface of the fresh milk about 3 mm to 5 mm deep;

4. Open the steam valve, a slight hissing sound should be heard at this time, and control the position and angle of the milk pot to form a whirlpool of fresh milk;

5. Close the steam valve.

Extract 30 ml of espresso from a semi-automatic espresso machine, pour it into a coffee cup with a capacity of about 220 ml, and set aside;

Pour the whole milk into a stainless steel latte art cup, insert it into the steam pipe of the semi-automatic espresso machine, turn on the steam and heat it to 60-65 degrees, turn off the steam, and scrape off the rough milk foam above the latte art cup;

Slowly pour the milk foam from Method 2 into the cup from the edge of the coffee cup near Method 1;

When the milk foam floats up from below, start to swing the latte flower cup from side to side, and move forward on one side;

Finally, pull back to the rim of the cup from the middle of the pulled out blade.