Teach you how to make coffee flower preparation materials and utensils without steam sticks.

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

1, prepare whole milk, coffee flower must use whole milk, do not ask why, first learn to pull flowers and then ask this question.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (such as making ice foam, cool the milk below 5 degrees Celsius, of course, don't overfreeze the milk and let the milk freeze.

3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

Second, the way of drawing flowers:

1. To cook Espresso, it is recommended to put the Espresso directly into the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it.

2. Slowly pour the milk foam into the newly finished Espresso. When the foam is fully mixed with the Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).

3. The beginning of the pull flower is to shake the wrist holding the flower cup from left to right, and the key point is to steadily make the wrist shake horizontally to the left and right. Please note that this action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks.

4. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.

If you pull a flower well, it will be beautiful. It may be troublesome to do so. If it is made by a family, just mix the coffee and milk.)

There is a simple way to do this: first add a tablespoon of honey to the light cream 200ml, then beat the coffee with an egg beater, add the coffee, add the sugar (according to your taste), and then slowly add the beaten cream along the wall of the cup. The first step to pull flowers is that your concentrated oil should be sufficient. The second step is that the key foam should be moderate. If too much moisture comes out, it is not easy to shape. Here is the third step. Take cappuccino as an example, milk should be evenly poured into the concentrate (pour from the middle). Don't be weaned. About 2 / 3 start to wipe, while the milk will continue to be poured. Shake your hand forward a little when you stop. It's almost done. It's harder to pull leaves. Because if you want to pull the leaves, you have to beat it to the finest. When you pour, the mouth of the cup should be at a 30-degree angle with the table, and your hands should shake left and right and shake forward the same way when you finally close. The milk that pulls the leaves is much finer than the peach heart when it is concentrated.