Stratification principle

According to scientific findings, this is a process called double diffusion convection, which is the same as the phenomenon of cambering in the ocean.

In this process, when liquids with different temperatures and densities (such as hot espresso and warm milk) are poured together, they will not be completely blended.

The liquid with higher temperature will make the liquid with lower temperature and higher density (such as milk) rise slightly; The cooler and denser layer will cool some coffee with lower density and make it sink slightly.

The speed of pouring coffee is very important. Long-term training is needed to stabilize the speed at a constant speed.

Operating steps:

1. Grind the prepared 15g coffee beans into coffee powder with a fine scale, and make espresso with an espresso machine.

2. Pour the iced milk to be used into a steel cup, add a small amount of condensed milk and stir well. Take it to the coffee machine and foam the milk with a steam pipe. The temperature of milk foam is about 55-65 degrees.

3. Pour the milk foam into the prepared transparent coffee cup and add a small layer of soft milk foam on it.

Milk accounts for about 2/3 of coffee cups, leaving room for layering.

4. Then find a suitable spoon, put the lid on the edge of the coffee cup, just touching the top of the milk, and slowly, very slowly, pour the espresso evenly into the coffee cup with the back of the spoon.

Try to keep the coffee flow here thin.

5. After finishing, you can add seasoning, sugar or syrup according to your personal taste, and enjoy after stirring.