Skills of Coffee flower drawing

The summary of coffee pull skills training is as follows:

One, # about the fusion # delicate foam punctures the moment of crema, about the fusion then slowly begins. Baristas usually have two habits when dealing with integration. 1. The "circle" method, in which the milk foam is circled clockwise or counterclockwise in the coffee liquid, which has the advantage of flexibly repairing the "whitening point"; 2. The "left and right shaking" method allows the milk foam to move back and forth at a uniform speed in the coffee liquid, which has the advantage of not destroying the crema color of the "other side".

Second, # about composition # the forms of expression of coffee flowers are classified, and the artistic conception of composition can interpret the expression of the author! It can be summarized as follows: 1, the symmetry of swinging left and right; 2, the clarity of color difference contrast; 3, the overall complexity of the pattern; the essentials are: 1, make different foam according to different patterns, and be good at using {dry, dry, wet}; 2, choose different cups with {wide mouth, standard, tall cup} according to different patterns; 3, be good at expressing a kind of artistic conception.

Third, # about swing # in the creation process of coffee flower, in addition to perfect composition and skillful fusion, there is also a core technique skill is "swing". The swing is summarized as follows: 1. In the "arm with wrist", the flow rate shakes the flower jar at a uniform speed, the left and right amplitude is about 1cm, 2, the arm cooperates with the wrist "large" flow, and the left and right swing is about 2CM. The works are summarized as follows: the former is small and fresh, the latter is high-end!

# about espresso # Espresso is an espresso extracted by a coffee machine using blended coffee beans Perfect Espresso, from blending, mixing beans, baking, grinding, loading, filling, pressing, timing, extraction, production. Many links test the skills of baristas, and at the same time, it is also the pleasure of human participation! Perfect concentrated induction: 1, grease, tiger pattern, leopard pattern, thickness; 2, fruit acid, smooth, aftertaste, lasting.

5. In the selection and application of milk foam # milk, choose fully refrigerated whole milk, foaming is a process of "changing" fat and protein and recombining, the key depends on the control of steam intake and the formation of "whirlpool". Delicate and long-lasting milk foam is divided into: dry, semi-dry, wet. These different quality milk foams are applied to different styles of flower drawing! Deal with the foam: 1, shake up and down to break the coarse foam; 2, shake and mix evenly!

VI. About habits # it is particularly important for baristas to develop good professional habits and literacy at work, and these workplace ethics and training will always be accompanied by the development of coffee career. The summary is as follows: 1, when preparing, eliminate unnecessary tools to avoid interference; 2, when making, maintain the standard production process, clean up at hand; 3, after production, clean the table tools in good order; 4, create diligently, combined with coffee theory knowledge, practice notes!

7. # about creativity # in the system of espresso, creativity and research and development are the main theme, and a cup of delicious taste infuses the creator's emotional thinking. In the process of making creative coffee, it is summarized as follows: 1, the eatability and quantity of creative coffee; 2, the maneuverability and process of creative coffee; 3, the replicability and promotion of creative coffee; 4, the composition artistic conception and performance of creative coffee; 5, the overall beauty and simplicity of creative coffee.