Latte coffee pull flower technique tutorial leaves tulip pull flower push how to do pull flower detailed tutorial

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Coffee pull demonstration: how to push tulips? Tulip pattern decomposition

When drawing flowers with latte leaves and tulips, there are several important steps that need to be paid attention to:

1. Height (Heigh)

Don't want the white foam spray to cover your brown canvas right away, the first thing you need to do is to make a pedestal under the espresso before making the top pull design out of the foam. When performing this action, treat the foam as if someone had jumped into the water from the diving board and the espresso in the cup as the water of the swimming pool.

A diver does not only dive far from the surface of the water, but must also tighten up as much as possible in order to cause smaller ripples and reduce the vibration of the pool when his body touches the water.

The milk poured into the coffee at first is as "Thin" as the diver-about as thin as Mickey Mouse's tail-and poured in from a height of about 2 inches (about 5 centimeters) from the coffee surface.

If the diver faces the water point, then hits the surface with his stomach and wants to stretch his limbs on the surface-it's like you want your foam to draw a heart or even a Rosetta flower (you can do it eventually). Use a great sloshing to relieve the pain, which allows the diver to return to where he or she was before entering the water, and this sloshing is a necessary treatment for milk bubbles when you start to make flowers on the surface.

After you have added the milk to the cup by platform diving, you can start to make flowers on the surface and pour the milk foam as close to the coffee as possible; you will find that the closer the spout is to the coffee, the more white bubbles will float on the surface of the coffee instead of sinking to the bottom of the coffee.

So remember this verse: start with the spout high and slow, then lower the spout (Start high and slow, then bring it down low). (wait, we'll tell you the second half of this verse.)

2. Posture (Position)

When you pour milk foam into coffee to create a symmetrical flower design, it is important to remember that you are pouring one liquid into another. This means that the "canvas" is not a fixed flat plane when you draw the pattern: the force of the milk foam into the coffee will push the pattern and the coffee in the cup forward. when pouring milk foam, you have to mix white foam and brown coffee at the same time.

If you pour the foam steadily from the center of the coffee, you will get a pattern that diverges outward from the center, but if you deviate from the center, the motivation for the foam to pour into the coffee will draw a long, snake-like line curled in the cup.

[advanced actions]:

If the coffee cup is flat on the counter or table when you pour the foam, it will make it easier for you to aim at the center of the cup, but in this way, the foam is not enough to make a deep base for you to draw a pattern. If you tilt the cup slightly at the beginning and return the cup smoothly, although you must gently correct the flow path of the foam to ensure that the foam is poured into the cup from the central point, when you master the skill, you will pull out a white-brown pattern with a beautiful proportion.

3. Traffic (Flow)

"the amount of foam flow" is the most important key to determine whether you see flowers or confusion in the cup. Pouring too much, too fast, can destroy or even disintegrate the bubbles we were hoping to paint on the coffee canvas (pouring too much foam too far from the coffee will end up like Splashtown Water World Amusement Park in the United States, full of disorganized shoes and milk, with no beautiful design to speak of).

Do you remember the verse we talked about earlier? "the spout is high and slow at the beginning, then lower the spout." the second half of it is: "increase the flow of milk foam (Increase the flow)", so you can make beautiful flowers!

"lower the spout" means as low as possible.

Remember: the closer the spout of the foam pot is to the coffee, the more pull designs can be made-you may want the spout to touch the coffee cup. I just want you to put the spout so low.

[please note]

The action of "increasing the flow of the foam" must not do both of these actions at the same time after lowering the spout-> do not increase the flow of the foam while you lower the spout, but the moment you put the spout to the lowest point or closest to the cup, increase the flow of the foam. This continuous combination of "lower the spout and increase the flow" allows you to pour the white foam out of the bottom of the pot, allowing you to easily (skillfully and artistically) put the foam on the surface of the coffee.

4. Control (Control)

If you just want to make a heart-shaped flower or a classic apple flower like a monk's head, then the first three basic skills will suffice. But if you want to make Rosetta or tulip flowers next, you have to control the foam in your hand.

Making Rosetta flowers (leaves) is not as difficult as it seems, but making Rosetta does require a good grasp of the first three elements: height, posture and flow.

The so-called "control" means that the milk bubble pot swings gently on both sides to outline the petals of the flower.

First of all, when it comes to swinging, it's not a back-to-forward attack, and you don't need to move the whole arm. On the contrary, the swing is more like a gradual movement on the brake; the so-called gentle swing of the milk bubble pot is performed by clenching and relaxing the hand holding the handle of the milk bubble pot, just as you press and hold the brake when you ride a bicycle.

Using thumb pressure to control the swing, the bubble pot produces a uniform and consistent pendulum wobble, so that the Rosetta petals can be drawn after lowering the bubble pot and increasing the foam flow.

When you have already rowed the number of petals you want and decided to enter the final stage, raise your milk bubble pot again to 2 inches from the coffee (this is the height at which you initially poured the foam into the coffee). Then use the milk stream to draw an elegant stem from the narrowest to the widest part of the petals.

If you want to make a tulip tulip, you must know the slightly paused rule of "when to stop and when to continue to pour milk foam." Unlike Rosetta flower pulling, which requires shaking the milk bubble pot on both sides, tulip flower pulling is produced by controlling the height and flow at the same time.

As mentioned before, pour the foam high and slowly-but this time, instead of lowering the spout and continuing to pour the foam, stop pouring the foam completely and then lower the spout of your kettle.

When you start pouring foam into the center of the coffee again, make sure your spout is as close to the coffee as possible and pour the foam strongly and steadily. At this time you should see a white halo in the cup, which is the first layer of the tulip flower. When the halo is close to your ideal size, stop pouring in the foam, and then lift the mouth of the bubble back before you start pouring the foam (you must lower the spout and pour it quickly) and make the second layer of tulips.

Repeat the above process to make the third layer of tulips, reduce the flow of milk foam while increasing the milk bubble pot, and then draw a flower stem from the middle of the third layer of tulip petals, so that the tulips are finished!

If you are the "old Youtiao" of the coffee industry, please feel free to free pour. If you are still studying and encounter problems, please come and have a look at the 1meme2jor3mem4 here. May the god be with you.

The four important steps of drawing flowers:

1 height, start with the spout high and slow, then lower the spout (Start high and slow, then bring it down low).

2 posture, just like playing the piano, the left-hand chord and the right-hand main melody should be coordinated.

3 flow, the closer the spout of the milk bubble pot is to the coffee, the more flower-drawn designs can be produced.

4 control, thumb pressure, when to stop, when to continue to pour into the foam.

The article is reproduced from Coffee Weekly