Semi-automaton foam to send out the whole strategy of milk foam post-treatment

After getting rid of the foam, you can usually do some post-processing to make the foam more delicate. Generally speaking, we will adopt the following three methods:

Shake it

When the foam is just finished, we can first shake the milk jar clockwise, which feels like shaking a wine glass. In general, if your foam is used for flower drawing, then the shaken milk surface should be reflective, while if it is used to make traditional espresso such as cappuccino, it can be matte. Reflective foam generally represents the fusion of milk foam and milk is better, and relatively thin, Matt represents the milk and milk foam is relatively separated, and the milk foam is thicker.

Second knock

Gently tapping the table with a milk jar can effectively break the thicker bubbles in the foam, thus making the foam more delicate. In most cases, a qualified foam can meet the requirements for use.

Three scoops

Scoop has two purposes, the first is that the foam is too thick, have to scrape off the surface and use a more delicate lower layer, and the second is to avoid excessive foam when pulling flowers, so you need to scoop off the surface and use the foam with better integration at the bottom. So no matter what the purpose, scooping foam is only a way to remedy it afterwards. Through the above three steps, you can make your foam more delicate and meet the requirements of use.