Talk about pulling flowers: baristas who can't pull flowers are not good baristas?

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What? You can't pull flowers? Then how can you say you're a barista?

Once upon a time, taking pictures on the dinner table became an appetizer, starting without turning on the phone first, which was a desecration of food.

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I'm also a member of the photo army, but

Everyone's purpose is different, I am more for the record, occasionally as a moments material is also very important.

In the perception of some people, pulling flowers is the focus of being photographed.

Barista = barista, whether the barista looks good or not determines the level of the barista.

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People often ask me what I do, and I say I'm a barista.

The response was:

Whoa! I always think the barista is so handsome. Pulling flowers must be very good-looking. Can you teach me how to pull flowers? A bunch of things like Barbara.

Eldest sisters, brothers and gentlemen, in fact, the coffee industry is not just about pulling flowers.

Now I'm not a bar barista.

But! I can also pull a simple flower (even if it is too ugly to watch)

The point is!

There is a lot of division of labor in the coffee industry, and coffee is not just a flower pull!

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Although we often say:

A baker who doesn't know how to pull flowers is not a good seller.

Pulling flowers is not unimportant, but it is not so important that it needs to be used to judge the level of baristas!

Baristas involve a lot of skills, and pulling flowers is probably the most detailed place.

But...

If you can't pull out a beautiful flower, your first impression may be greatly reduced.

Therefore, in this abnormal age of looking at the face, there should be external beauty in addition to the essence.

Is it important to pull flowers besides appearance? Important, very important, professional barista tells you it's important to pull flowers.

But baristas and consumers look at flowers from different angles. Consumers like complete, clear and novel patterns. Isn't it cute to have a bear and a meow in the coffee cup? Do customers like it when they look at it?

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Yes, this is the reality. Customers just like it.

But does the barista want to compromise?

It depends on the specific situation.

If the strategic goal and service of the store is to meet the aesthetic needs of customers, it can naturally be changed, and some of the more stylish stores will have to reject this practice that will affect the quality of coffee.

The 4S store of the XX brand once asked for several cups of coffee with its LOGO in the name of the sponsor of a coffee competition, but it was mercilessly refused by the contractor.

Do you think you can pull? Yes, but it is difficult, not only to adjust the varieties of coffee beans, but also to change the extraction of ESP and the dismissal of milk bubbles, and even to "create" such a pattern in a tricky way with the help of external forces, businesses in pursuit of quality and integrity must reject such "unreasonable" requirements.

Putting double quotation marks on "unreasonable" is actually where the problem lies. A certain manufacturer, like the majority of consumers, likes novel flowers, while cafes that pursue quality will definitely not do such a thing in order to be honest with every customer and standardize their products.

So why is the request of a manufacturer "unreasonable"?

First of all, it is necessary to make it clear that the "pull flower" is the result and the external display. To put it bluntly, it is a by-product of the fusion of milk and coffee. It is only a form of expression. What is the focus? The point is "integration"!

The fusion of milk and coffee! "Integration" is the goal, "pull flowers" is only the appearance. Isn't it a bit desperate to give up essence for the sake of appearance?

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Some people say that there is a world-class flower draw competition, of course, this is undeniable. As a technology, when your skills are full, you will naturally get the honor and respect you deserve, but at this level, you will naturally have a deep understanding and interpretation of the fusion of coffee and milk.

A single flower pull, for the sake of flower pull, is impossible to achieve this kind of LEVEL. Therefore, with the understanding of "integration", the technical improvement of flower drawing can be supported.

It can also be roughly summed up: integration is the essence, flower-pulling is the appearance; integration is the foundation, flower-pulling is improvement.

How do the more professional baristas go to see the flowers?

In addition to judging the extraction of ESP (which will not be discussed in detail here)

It depends on how the milk is sent. Is it dense enough?

Are there any discordant bubbles?

Is there any layering?

Is the milk foam too thick or too thin?

The smoothness of the surface of milk coffee is not smooth?

Are there any wrinkles?

Is there a uniform blend of milk coffee?

(for example, the Flat White should not be too thick, while the Cappuccino should be a little thicker. For example, without the disordered brown and milk silk thread, is there a golden ring formed by the fusion of ESP's CREAM and milk around the cup wall? The gold circles are uneven? Is it scattered or not? Is the pattern of the flower drawn symmetrical? )

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In addition to the above, other details should be paid attention to.

For example

After the coffee is produced, how much milk is left in the jar? Is the coffee cup too hot or too cold? Do you serve coffee with clean water, paper towels and teaspoons? Do you have the patience to ask customers how they feel and answer questions?

I wonder if you have ever heard of a kind of coffee bean called "pull flower training bean"?

This kind of thing is the product of excessive pursuit of flowers, which is relatively easy to use. As for what beans are baked and how they taste, please mend them by yourself. if you go on, you will have to make enemies again.

To sum up

The importance of pulling flowers lies in that we can judge some aspects of the professional quality of baristas from them. On the basis of ensuring the taste of coffee, we can improve the appearance of coffee and meet the consumption expectations of consumption scenes.

The unimportance of pull flowers lies in: integration is king, pull flowers is a by-product of fusion, pull flowers look good does not mean good taste.

Being able to pull flowers does not mean that they can make coffee. It is too superficial to judge the skill of baristas by drawing flowers.

Whether the flower drawing is important or not depends on the expected needs of consumers, both important and unimportant actually emphasize one thing: