Coffee pull flower production process explains how to pull out a perfect latte flower? Coffee Science

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The coffee flower looks good by soaking for a minute to understand the chemical effects of milk.

The depressed friend ordered a cup of Latte in the coffee shop, the barista drew a beautiful swan and gave it to him, and the friend smiled again. Some people say that coffee has the magical effect of relieving depression, and coffee is the icing on the cake. Who doesn't like it when I give you a picture? The reporter tried coffee flower drawing many times at home but failed, but he wanted to draw a heart-shaped pattern but pulled out a big circle. what went wrong?

In recent years, boutique coffee, which pursues the original taste of coffee, has become a craze. Hand-made tools are simple and everyone should know how to make them. Why can't they always produce the taste like coffee shops drink?.

If you are tired of instant coffee, try to make coffee by hand or learn to pull flowers. You may fall in love with not only the caffeine in the coffee, but also the art, culture and aroma of the coffee.

Milk foam + espresso

Drawing flowers on coffee is like painting in a cup. The so-called "flowers" are beautiful patterns produced by injecting milk into espresso (Espresso). Leaves, hearts, wings, feathers and apples can also be shown in coffee. There are different flower drawing competitions around the world, which are rated on the basis of graphic aesthetics, line clarity, color contrast and creativity. In recent years, it is more popular to pull flowers in 3D, with puppies and cats crouching on the coffee, looking cute and pleasing.

When pulling flowers, pour the milk into the espresso. Under normal circumstances, the two are mixed. The milk can show a clear pattern on the coffee, even into a three-dimensional shape. The key is the foam made in the milk in advance.

Fine thickening and consistency of foam

The principle of foam formation is related to protein denaturation and air. Liang Shuzhen, a lecturer at the School of Science of the University of Hong Kong, once mentioned that milk contains natural proteins with a kink-like structure, which is connected by some cross-bonds. when the barista injects air and heat into the milk through the steam pipe (commonly known as bubbling), the hydrophilic amino acids in the protein will come into contact with coffee, and the hydrophobic ones will come into contact with the air, making many bonds in the protein open from kink to chain. These protein chains help to entrap bubbles. On the other hand, the foam of the three-dimensional flower is more "bodily", because it takes longer to "hit" and injects more air.

Coffee flower may seem easy, but to control the graphics at will, there are certain skills, but first to know the importance of milk foam. Beautiful flowers need to "beat" a good milk foam, fine and smooth foam, can increase the consistency, so that the coffee on the tongue to produce a different feeling.

For foaming tools, coffee shops use the steam pipes of Italian coffee machines, and hand-made foam pots and electric foam dispensers are also sold in the shop. As the base of Espresso, in addition to making it with an Italian coffee machine, the mocha coffee maker can also do it, mainly by extracting espresso by high-temperature steam.

Is it good to drink 3D flowers?

For Patrick, who pursues boutique coffee, he says he doesn't attach importance to drawing patterns and doesn't appreciate 3D flowers. "the original intention of the flower is for the barista to tell the guests that the milk foam is smooth enough to blend with the coffee. Boutique coffee does not pursue 3D flower drawing, because it is more 'bodily', which affects the taste of coffee, and after the completion of three-dimensional flower drawing, the coffee has become cool. "

The milk is overheated and the foam disappears?

Heating milk before flower drawing helps to form foam, however, milk should not be overheated, as the temperature has a direct effect on the number of milk bubbles, the milk added is usually between 60 and 70 ℃.

Liang Shuzhen pictured: "above 60 ℃, heat will begin to denature proteins, helping to entrap bubbles in them." However, if the milk is overheated (such as more than 70 ℃), it will cause more new crosslinks between protein molecules, which will closely connect them, thus forcing away all the bubbles that were originally contained in them, thus reducing the number of milk bubbles. "

Is the pre-ground coffee powder like a soda bottle deflated?

Patrick interpretation: "after the coffee beans are roasted, the aroma begins to lose. if it is ground into powder, the flavor begins to lose in about 5 minutes." Let's say you're having a party next week. I've opened a bottle of soda for you today. Will the soda still taste good? Therefore, to taste hand-brewed coffee, a bean grinder is indispensable. There is a manual bean grinder for a few hundred yuan, and you can grind as much as you drink each time. "

How to select coffee beans?

There are coffee beans from different countries on the market, how should the public choose?

Patrick caption: "to buy coffee beans, you'd better choose a coffee shop that will tell you how long the coffee beans have been roasted. It's good to buy them fresh." Secondly, the more information about coffee, the better. The requirement for coffee is like red wine. If you drink coffee, you should also know the producing area. It is best to know even the manor. The choice of taste is very personal. Experienced drinkers like to pursue fruity aromas and will choose African coffee; those who like the balance of sour and bitterness will choose Central America; if they like nuts, they can choose South America (Brazil, Colombia), while Asian coffee has spicy and vanilla flavors. "