A tutorial on the separation of two kinds of patterns
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
With the progress of the times, technology also needs to be improved. Now it is no longer a casual pull on the heart or leaves, you can bring it to the age of girls!
Pull the flowers, barista!
To pick up a girl, you must learn the skill [rose pull flower]!
To make a rose flower, you must know the slightly paused rule of "when to stop and when to continue to pour milk foam". Unlike embossed flowers, which need to shake milk pots on both sides, rose patterns are mainly produced by controlling height and flow at the same time.
Therefore, controlling the size, height, landing point and pause time of the water column is the key to the rose blossom.
Fusion to 5, 6 minutes full, because the combination of roses pattern is more, if the fusion is too much, it is easy to end up not enough space, and fusion too full pattern is more outline.
Petal three (four) continuous push
At first draw an "S", which is the outermost layer of the petals, and then push out a few points separately from left to right (push two or three to see if you like it, just look good)
Left and right two ears of wheat
Pull two ears of wheat left and right, which can be regarded as decoration to fill the blank of the pattern all day, which is one of the necessary patterns for conventional composition.
The most important thing is the landing point. The two ears of wheat need to be symmetrical in order for the pattern to look good, which requires the barista to have a basic structure for the pattern before falling into the jar.
Finally, the flowers, stems, branches and leaves of roses.
The drawing route of the flower stem is also "S", which is different from the "S" of the petals, which is finally pushed forward non-stop, outlining the "Y"-shaped branches and leaves.
The last point pauses, pulls out a careful type, belongs to the forced "show" skill, whether has the foundation, whether enough skilled, calm, whether is the old driver, can see in a little detail.
Video is attached:
[rose flower] pattern 2
In addition to rose + wheat ear combination, of course, there can also be rose + embossed.
Compared with pattern 1, this embossed rose will be a little easier in composition (if you can emboss, of course), so it will later assist the carving technique to make the pattern more detailed and lifelike.
Do not underestimate the skills of carving, count the flower-drawing competitions in recent years, seemingly simple carving outline, almost throughout the finals, a lot of you look strange patterns, are after a stroke, bit by bit carved out.
Press a thousand-story shape first.
In the first step, you may look familiar, the embossing patterns are more or less the same, but the real technology hides the details of "small differences".
Draw a slightly curved curve, which is the outermost layer of the rose petals.
The ultimate six consecutive push: the above has been explained, left and right staggered landing points, hands to be stable, do not stick together, patterns crisscross and separation, this is the focus of rose flower pull.
Carving outlines the details
There are no more things left in the milk tank, pick up your flower needle (carving needle), outline the flower stem and fine leaves, and finally the stamens.
A cup of delicate and delicate roses came out of the oven.
Video is attached:
- Prev
Operation process and method of siphon kettle
In 1840, a glass test tube in a laboratory pulled the trigger for the invention of the siphon coffee pot (Syphon). The Englishman took Biya's test tube for chemical experiments as a model to create the first vacuum coffee pot. Two years later, Mrs. Bachang of France improved the kettle with a little spring in shape, and the familiar upper and lower convection siphon pot was born. Siphon coffee maker lives in France
- Next
Highlights of common problems in coffee flower drawing + common skills of coffee flower drawing
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee pull problem 1 Why the milk foam is not mixed? The moment the milk foam is poured into the coffee is combined with each other, and there is no way for the milk foam to float like in some pull-flower videos, and the surface looks thicker. The reason may be that you do not have enough milk bubbles or are not fully mixed with milk.
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?