What is the use of the combination of the principle of coffee pattern embossing on the influence of coffee on the milk foam on coffee?

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Analysis of the steps of coffee flower drawing how to avoid the pattern deviation? Tips for flower drawing

The principle of coffeeart forming

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 foam finish the drawing 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.

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 shake around, 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 sloshing in a single picture 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 rate).

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 body tilt to correct, so that the pattern will have a 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 to hold the cup is crooked, and the other is to hold the jar askew. 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.

Embossing experience

If the grease is good, the milk foam needs to be strong enough to make the lines run. If you can't do the above three points, don't ask me why the embossing doesn't look good. It takes you more time to practice and understand. To find the right points and soft swings, there are no more shortcuts.

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