Detailed explanation of frequently asked questions about Italian Coffee pattern-Why did you fail when you did it?

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

Why did you fail to pull flowers? -- A detailed explanation of frequently asked questions about the flower drawing of espresso

Pour out the milk foam and form a beautiful pattern ── on the surface of the coffee. This is Latte Art, one of the most fancy techniques in espresso.

The fascinating technology of drawing flowers is very popular, but after the actual exercise, it is not so easy to find.

Ask the teacher to unravel the frequently asked questions:

Pull flower common question one "milk foam can't come out?" The whole cup turned brown!

To let the bubbles out, you must first master the feel of the process of pouring bubbles. Raise the tail end, pour out the bottom of the milk, to the middle, to slightly increase the flow, and finally pour the foam out of the hand, is the feeling of opening the mouth of the milk pot downwards.

Pull flower common question 2 "is poured out, but the brown part becomes very light, the contrast is very low."... no, no, no.

This is the phenomenon that occurs when the coffee cream on the surface is washed away, indicating that the angle and flow of the milk foam are not well mastered. When pouring milk at the beginning, try to keep the milk column so that the milk is poured vertically into the coffee. If the angle of the milk column entering the coffee surface is tilted, it will cause excessive local impulse and disperse the coffee cream on the surface, which will lighten the color of the coffee cream on the surface and lighten the taste of the coffee.

FAQ 3: why are there a bunch of thick bubbles on the surface after being finished?

This is because the texture of the milk is not thick enough, or the milk poured in at the beginning does not form a complete column (into a string of broken and shaking milk columns). There are several possibilities for this state to occur:

a. The foam is overheated and the foam is separated from the milk.

b. When foaming, the air is not fully involved in the lower layer of milk, resulting in the texture of the milk is too thin.

c. Pour the milk too far away from the coffee, or the flow is too small.

A jar of good quality milk foam can solve most of the problems.

FAQ 4 "pull flowers" is done, it seems to be OK, but how come half a cup is soaked?

It is possible that we made too many foams in the foaming stage, or when we poured milk, we began to put foam and flowers too early.

FAQ five is ready, but it looks like water, and it tastes very light.

Contrary to the previous phenomenon, this is a lack of foaming, or overheating of milk leads to the separation of foam and milk. Milk is too hot is hopeless, if the amount of foam is insufficient or too much, we can use the feel (pour milk / pour foam) to fine-tune the overall proportion and level of milk bubbles.

After reading the frequently asked questions, you will find that these have nothing to do with pulling flowers. A good latte with the right proportion, good taste, color and layering may not necessarily have a flower on the surface, while a beautiful latte may not taste good. Remember, the flower is a small gift attached to the milk foam under the correct operation, not the most important protagonist.

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