Skills of video flower drawing in coffee brewing

Whether cold or hot milk foam, milk fat in milk wrapped in the air produced by small bubbles, so, milk fat stability and quantity, affecting the quality and durability of milk foam, many times, we will find that a cup of coffee served, the surface of the milk foam one by one broken, and finally become a half cup of coffee!

This is because the milk fat content of milk is low or unstable. Generally speaking, we steamed milk foam using whole milk (milk fat content of 3. 5%--4%), but due to the stability of domestic milk and "reduced milk" and other drawbacks, so it is difficult to find stable milk. Coffee industry on the selection of milk, experienced from bright--Parmalat--New Green Park--Nestle process, at present, some large chain of cost considerations, will use the new Green Park, and some small coffee shops will use Nestle, or even imported milk, after all, quality determines everything

1, red milk powder: 100ML hot water +2 spoons of milk powder, be sure to use hot water to wash the milk powder, milk cold can not play milk foam, in addition to the amount of milk powder is not too much!

2. Pour the prepared milk powder into the manual milk cup. You don't need to twitch too much when beating milk, so as to avoid too hard milk foam. About 30 times, too much twitching will lead to too hard milk foam and cannot pull flowers.

3. After beating the milk, put the filter on the flower cup and foam the milk into the flower cup. The advantages of doing so are three points: 1. Filter the large milk foam with the milk filter; 2. Mix the milk foam and milk evenly; 3. Filter out the excess hard milk foam;

4. Shake the flower cup on the table a few times, break the big milk bubble, and you can start to pull the flower, so that a cup of mellow cappuccino is ready ~