And as I do, for example, sweetheart? Definitely need special pot, which is relatively narrow and s

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The basic problem in preparing cappuccino is the right timing. How do they baristas in coffee shops or competition? First, ergot coffee k cups oppressed in the lever, set up the machine and drop espresso. For those 25 seconds, allowing them flow into cappuccino cups, poured into a stainless pot whole milk and steam nozzle k cups it foamed. With due CVIKOV it goes extremely quickly, without wailing sounds and huge bubbles as the water Járová.
In domestic preparation you have to do the opposite. While you napenili milk, coffee would long since lost its oomph. Espresso is degraded minutes after the completion of training. Take therefore saucepan, pour it into the milk and slowly heat for. Remember him in the mix. I do this so that I shake my pot. Under normal circumstances, the barista right temperature heating of milk in his hand. This applies all the heating steam. You can help cooking k cups thermometer (it will be an extra article). The milk should you warm to 60-65 C. If you missed it, the milk is burnt and you are finished, not foam.
I used an inexpensive kitchen thermometer for 7 in the temperature range 0-120 C. It is likely that the thermometer has a deviation of about two degrees. How do I find out? He held him in the palm of your hand, and measured 35 C. So if he measured 65 C, the milk is already could start to burn.
When you're getting warmer milk can be foamed. I just had such a hand mixer, like the once used for whipped cream. Vane prefer to omit, it is both kakavko. I got it a long time ago and the problem is that I can not find the same. Bialetti but sells something similar, it is called TUTTOCREMA. And you have it straight to the pot.
Now comes the crucial role which, frothed milk, stir properly. He wants to exercise, you need to just get to the wrist. If you want to help other pot, reckon with the fact that the foam will quickly cool down and it will not be good. Summary of torsion is that the whole mass merged into a single foam. Otherwise you will have a top and bottom foam liquid milk. And when you begin to pour, so you just go into the cup, milk. Another reason is wagging k cups the foam is to get rid of the bubbles. k cups Normally this would be a barista handle without blasting pot on the counter, but the primitive whipping you may forced to resort to this brutal method.
If you have foam quickly make a great cup of espresso. Who wants to try the latte art, let's making a double espresso. Coffee dotiekla, gently swing the cup, let the walls stained cup of creme. Now take the other arm pot, once properly mix or swipe of a table that snapped pointless bubbles. Start gently pour the middle of the pot and you can swing outward and back. So to get more foam cups as liquid milk. The foam should be smooth almost like whipped cream.
Sample cappuccino should look like so that in the middle of the pure whites circle hemmed the edges of uniform brown trim crème. If you dig into the foam with a spoon, you should see about 1-2 cm thick layer, which then pulls back. I have such a deviation that can in this test for joy elasticity say bella!
And as I do, for example, sweetheart? Definitely need special pot, which is relatively narrow and sharp proboscis. It looks like this. You will also need a lot of coffee and milk afterwards to get it natrénovali. Solitude technique breakdown sometimes k cups in a separate article.
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precision thermometer will probably past. Your hand does have 37C. I am not a doctor and maybe it will go vygooglit but my private estimate is that in your hand mam 25-35 degrees, 37 torso has a este terms of where it is measured (people like normal average temperature in the mouth, under the arm and down there back depending on the method of measurement k cups determines whether a sound) ....
Viktor, espresso while degraded minute k cups after completion, but I do not think that anyone who makes the homemade cappuccino machine known. There are two possible procedures as well as the single boiler machine fix well cappuccino and sam is yet to be determined which is better, because each has its pros and cons. 1. Preparation of a lever to coffee, milk naslaham and thereafter coffee, pour the milk. Here is the problem, the machine gotta cool before coffee as a message, ie let prefrcat + cell - cell boiler + Reload. 2. brewing, as you already styli espresso Turns the steam to heat up the machine. Postpone espresso k cups selection jug, pour milk and usually to 20sec is my Silvia ready (I suppose from your lies on it will be like, cheaper machines are "ready-made" k cups almost immediately) already k cups forgiven only a little water through the nozzle and go for it. Foaming is a matter of seconds. k cups
You should be right, if not a few things k cups on which all is forgotten. Keep in napri