The chrome-plated cylinder with the "milk-cappuccino heating" ring is no longer needed. Without it, it became much clearer how to work with milk. If the tip of the rubber tube is immersed in milk deeper than one centimeter, then it is mixed and intensely heated with hot steam. And if the tube is immersed very slightly, close to the surface, then active whipping of milk foam occurs. The alternating movement of the milk jug up and down changes the whipping-mixing modes, which is well determined by ear and is felt by a change in vibration. The other hand at this time controls the heating of the wall of the milk jug by touch, so as not to overheat the milk over 65 degrees. The density of the resulting foam is amazing. Do not forget to first remove 10-15 grams of condensate from the system before steady steam comes out of the tube. I spied on good advice: in order not to transfer milk in vain during training whipping, it is recommended that you first use plain cold water with a drop of liquid soap instead. Definitely recommend, good luck!
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