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An introduction to the techniques you have to know to learn the coffee flower.

Published: 2024-11-17 Author: World Gafei

Last Updated: 2024/11/17, For professional barista communication, please pay attention to the changes made in the original cappuccino or latte in the coffee workshop (Wechat official account cafe_style). In fact, there has been no very clear literature on the origin of coffee flowers. We only know that in Europe and the United States at that time, coffee flowers were the difficult professional skills shown in coffee performances, and such innovative skills.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

The coffee pull is a change made on the original cappuccino or latte. In fact, there has never been a very clear literature on the origin of the coffee flower, only that at that time in Europe and the United States, the coffee flower was the difficult professional technology displayed during the coffee performance, and such innovative skills and the difficult technology showed greatly shocked the coffee industry at that time and attracted public attention from the very beginning. All people are deeply attracted by the magical and gorgeous skills of coffee flower drawing.

The shaking of milk bubbles

The center of gravity of sloshing is the nipple mouth part, not the cylinder body, do not let the liquid in the milk tank turn upside down, continue to inject for a while before shaking the line and then start to shake rhythmically, do not rush to shake, so as to avoid rhythm disruption and shaking. The process of single picture sloshing is always close to the liquid surface, sloshing along the impact force of the current, and maintaining a consistent sloshing rhythm (swing, swing frequency, flow size).

There is a density difference between the milk bubble and the fused coffee liquid. The lighter milk bubble can float in the liquid surface with tension. After fusion, the milk bubble has a forward impact and a downward impact when the foam is injected. So the smaller the angle between the bubble and the liquid surface is, that is, the smaller the distance between the nipple and the liquid surface, the easier it is to form, and the lines will flow out and touch the cup wall more easily.

There are two ways to shorten the distance between the nipple and the liquid surface, one is to tilt the cup so that the liquid of the cup is as close to the edge of the cup as possible, and the other is to lower the milk tank (so you have to choose a larger one to make it.) when you pull flowers, the amount of milk bubbles in the milk tank should not be too much, and some of it should be divided out, otherwise it is difficult to control. Whether you make a combination picture or a single picture, you must let the grease extraction and milk foam finish almost at the same time, which is the best state, and especially when making a single picture (such as embossing), the connection between the two should be very good. Don't wait for each other.

About Integration

First of all, it is the collision of two liquids, so what you have to think about is how to make the best combination between them, so the good fusion result is that the liquid surface is clean, shiny and tense, and the color is the same, which is not only good for shaping, but also tastes much better than when you blend at will. Encounter Crema poor state of the case can increase the distance of fusion and reduce the size of the flow, stir up the grease, fusion coffee cup do not shake so as not to accelerate the separation of milk bubbles, but to let the milk tank in the fusion of milk should also have a slight left and right movement trajectory can slow down the speed of foam separation. There is also a fixed-point fusion, but the prerequisite is that the texture of espresso and foam is good enough, the advantage of fixed-point fusion is that it has stronger contrast and cleanliness, it is not recommended to use it if the prerequisite is not enough, and the surface flavor of the coffee is too strong.

The fusion technique uses the left and right mixing method, the flow height of the fusion is consistent, this is the personal favorite fusion method so far, it can do a good job of efficient fusion, the liquid surface is clean, and the combination of Espresso and milk foam is also very high.

The amount of coffee blended

When making a single picture, the tilted coffee cup can be drawn when the liquid surface area of the cup is the largest (usually 1 prime 3 of the cup volume), and the timing determines the proportion of the pattern in the cup. When making a combination map, you should merge more (at least 1 cup amount of 1 hand 2) to make the liquid surface more supportive, and more fusion can make the liquid surface less mobile and easier to make. Moreover, when there is more fusion, the drawing can make the pattern cleaner and leave more white space. Do not enter a misunderstanding that the combination picture fusion leaves less and more for the later pattern production, which is counterproductive, not only the pattern is easy to float. And at the end of the pattern making, you will find that the pattern made by the first action will eventually be enlarged by the liquid surface. When you make a combination map, the liquid surface will tilt where it comes out, which is conducive to shaping. When swinging the wheat spike, you will first inject it for a while, feel that the milk bubbles are released and then start to shake, and then coordinate the rhythm of shaking and retreating, so that the rhythm of the drawing will come up.

Points that should be paid attention to when forming

When making a single picture, the rhythm of returning to the cup is slow, ensuring that the liquid surface is close to the mouth of the cup from beginning to end, so it is required to achieve the coordination between the left and right hands, so that the pattern is not only easier to shape, but also has more tension when making a single picture. Turn the cup when making the combination picture, try not to turn the milk tank. So the way to hold the cup should be correct, to ensure that the wrist can rotate flexibly, which side of the drawing will tilt which side of the liquid surface, which is conducive to molding.

On the Symmetry of simple graphs

When returning to the cup, pay attention to do not use the wrist to correct, easy to tilt, should be to hold the cup as far as possible with the tilt of the body to correct, so that the pattern will have better symmetry, resulting in pattern asymmetry or crooked in the cup there are three reasons, one is that the orientation of the nipple mouth is not perpendicular to the cup ear, one is that the cup is crooked, and the other is that the jar is crooked. The most important thing is to make sure that the orientation of your nipple mouth is consistent with the central axis of the inclined liquid surface, which must ensure that the pattern is positive, but if you want to make sure that the pattern is positive and the position in the cup is also positive, it is necessary to make sure that the orientation of the nipple mouth is perpendicular to the central axis of the cup ear, and the central axis of the inclined liquid level is also the central axis of the vertical cup ear.

If you can't do the above three points, don't ask me why the embossing is not good-looking. It takes more time to practice and comprehend. To find the right points and soft swings, there are no more shortcuts.

Introduction to the technology of coffee flower drawing 2

At that time, most of the coffee flowers paid attention to the presentation of patterns, but after a long period of development and evolution, coffee flowers were not only visually particular, but also the ways and techniques of milk taste and integration have been constantly improved. and then in the overall taste of the presentation, to achieve the so-called color, aroma, taste state.

Introduction to the technology of coffee flower drawing 3

In Europe and the United States and Japan, there are many professional coffee books, all introducing the basic technology of "LatteArt", and many coffee-related books, which take coffee flower as the professional symbol of the cover, and coffee flower has become a necessary professional technology in all kinds of competitions.

Introduction of coffee flower drawing technology 4

Coffee flower drawing is divided into two processes, namely: flower drawing and carving. A flower is a pattern in which milk with foam is poured into espresso and the two foams are mixed to form a pattern. However, carving, as the name implies, is to draw a more delicate figure on the surface of the coffee with a coffee needle, extra milk foam or chocolate sauce. Today's coffee carving art can draw the faces of more complex characters or cartoon characters.