4. 우유 스티밍

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  • เผยแพร่เมื่อ 20 ต.ค. 2024

ความคิดเห็น • 15

  • @user-ellec
    @user-ellec 2 ปีที่แล้ว +1

    고맙습니다!

  • @eunkyunghwang5925
    @eunkyunghwang5925 3 ปีที่แล้ว +3

    친절한 설명 감사해요~^^

    • @COFFEE-fv3px
      @COFFEE-fv3px  3 ปีที่แล้ว

      고맙습니다.
      건강 잘 챙기세요!!

  • @김김상희-f8k
    @김김상희-f8k 3 ปีที่แล้ว +2

    좋은 강의 감사합니다. ^^*

    • @COFFEE-fv3px
      @COFFEE-fv3px  3 ปีที่แล้ว

      고맙습니다!
      건강 잘 챙기세요!

  • @조윤희커피
    @조윤희커피 4 ปีที่แล้ว +1

    좋은교육 잘들었습니다~

  • @아이진-q2h
    @아이진-q2h 4 ปีที่แล้ว +1

    유익해요^^

  • @여자이슬민여자-s1u
    @여자이슬민여자-s1u 4 หลายเดือนก่อน +1

    바리스타님 우유 을스티밍 공기주입을 너무늦게한경우도 아까말씀들어보면 바리스타가큰우유를 뜨겁게아니면차가운우유가주입이 무슨뜻을을뭐 애요

    • @COFFEE-fv3px
      @COFFEE-fv3px  4 หลายเดือนก่อน

      반갑습니다!
      우유 온도가 40도이상 올라간다음에 공기가 주입이되면 고운거품 만들기가 힘들고 거칠어진다는 말입니다!
      스팀피처도 차가워야되고 우유도 차가울수록 거품만들기가 편해집니다!

  • @소라-e6k
    @소라-e6k 2 ปีที่แล้ว +1

    국제자격증과 국내자격증 . 어느쪽이 좋을까요?

    • @COFFEE-fv3px
      @COFFEE-fv3px  2 ปีที่แล้ว +1

      반갑습니다!
      어느것이 좋다고 할수는 없어어요!
      단지 국제와 국내 커피에 대한 내용은 비슷하지만 바리스타의 내용은 많이 다르기때문에 커피에대한 자격증을 원하신다면 둘다 좋고 바리스타에 대한 자격증을 원한다면 국내 자격증을 추천합니다!

    • @소라-e6k
      @소라-e6k 2 ปีที่แล้ว

      @@COFFEE-fv3px 도움되는 답변에 감사 드림니다

  • @유경허-u6r
    @유경허-u6r 2 ปีที่แล้ว +1

    8번다음 9번문제인데 잘못친것 같애요 19번으로 되어있어요 수정해야 될것 같애요