In the cappuccino latte カフェマキ art!
Foaming fluffy solid original aerolatte, ミルクフローサー (Milk Frother, microfoam, ミルククリーマー). Traditional manual easier and faster than microfoam fluffy and foam that you can. Is the Orthodox use Cafe kitchen microfoam. Espresso and coffee as well as the other green tea, I try.
The beat in any way?
The advanced coil rotation, milk and air soft blending, makes a superb milk form. Designed to work from above and below the central part of milk and air is sucked simultaneously by centrifugal force, fine grains like the disk ejected from the coil gap.
How to make how to whisk milk, tips
First milk hot 60 ° c ago and after. Here the most points.
Too heated to more than 70 ° c at least once and would become bubbles, so the lower temperature is OK.
Also, foams in the milk out of the fridge, but bubbling a little understatement.
After the warm milk into the Cup, whisk in the aerolatte, espresso or dark because of completion of the latte is coffee will be ready!
Then with your choice topped with cocoa or cinnamon and served.
* Aerolatte works to beat 'milk'. Similar to the milk frothing is less milk or low-fat milk, etc.;
Know the Info? Did you know?
Milk it boil again and will become bubbles.
This is the same "location" would boil once and not return to the original principles. Temperature egg is stuck from 69 ° c 71 ° c and is said that milk is the same. Keep warm with a sense of fresh eggs.
* Use the thermometer is best. Heating in the microwave, and locally high temperatures cause to, so not recommended.
Also, hard to milk frothing at 70 ° c temperature from 15 ° c 40 ° c is. This is a weak surface tension of the milk temperature.
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