Must see for beginners-Ⅲ, the basic equipment for coffee flower drawing.

In the fusion process of coffee and milk foam, the most important skill is to maintain a certain flow of milk foam to merge with the coffee, and give the appropriate fusion strength. When we pour into the milk bubble, the steel cup must continue to move up and down to give fusion strength, but to maintain the injection of a certain amount of milk foam, the steel cup must increase the amount of milk foam when it rises, so the wrist must control the amount of milk foam poured in. When the steel cup falls, the amount of milk foam must be reduced, and the wrist must control the amount of milk foam poured in, and the foam must be poured continuously instead of intermittently in the process. Therefore, the part of the elbow should be slowly improved at a fixed speed, and this skill must be constantly practiced before it can be used skillfully. We can use the flow rate when pouring into the foam and the impact force during the fusion to change the concentration and taste of the coffee. The greater the impact force and flow rate of the fusion, the lighter the coffee concentration taste, and the smaller the impact force and flow rate of the fusion, the stronger the coffee concentration taste, so that the taste of different concentrations can be adjusted to meet the needs of different customers.

Speed and rhythm of fusion: there is also a very important factor in fusion, that is, the speed and rhythm of the fusion of coffee and milk foam. The speed of fusion will affect the taste of the coffee, while the rhythm will affect the overall performance of a cup of coffee and the pattern of flower drawing. In the fast and sometimes fast, the slow sometimes slow, in which the rhythm must have the accumulation of skilled skills and experience, and different patterns will have different rhythms.