Coffee pull: visual enjoyment v.s taste? The effect of the Fusion degree of Coffee on Coffee as a whole

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

The principle of Coffee pattern embossing and the effect of Fusion on Coffee pattern embossing

When you walk into a coffee shop and order a Caffe Latte or Cappuccino, do you expect the barista to make you a beautiful cup of coffee with flowers? Or do you just want a delicious cup of coffee?

The original intention of coffee flower is to combine coffee and milk so that guests can drink coffee directly without teaspoon stirring. But we found that there are still a lot of people do not know, thought it was just to look good.

In Italy in the 1950s, due to a mistake made by the barista, he inadvertently found the coffee flower.

At that time, there were only espresso (Espresso) and foamed coffee (Cappuccino) on the menu of the coffee shop. when making foamed coffee, the barista only made a small dot pattern in the process of blending coffee because there was not enough milk foam, so he began to think: can you draw or make other patterns on the surface of the coffee? Later, it was found that it could be made into heart-shaped, leaves and other patterns. Hence the name of the cup of coffee Caffe Latte. Caffe Italian refers to coffee; Latte Italian refers to milk, which means milk coffee.

Although so many pull flower patterns are very beautiful, but now many guests and even baristas do not know that the main use of a cup of milk coffee is for guests to drink, the design is just the icing on the cake, but we have to look at its pattern. Why would I say that?

Because a cup of milk coffee tastes good or not, in fact, it can be judged by pulling flowers.

The most important thing is the overall fusion of the coffee: first take a look at the contrast of the color of the coffee surface to see if it is brown and white! If you can make a clear distinction between brown and white, that is, the coffee oil of espresso is brought to the surface by milk in the process of flower drawing, so that guests can feel that milk and coffee are completely mixed at the first sip, and then each mouthful tastes almost the same. But if the fusion is not done well, it will cause the first mouthful of milk to be too strong, and then there will be obvious bitterness when looking at the end.

Therefore, the flower on a cup of milk coffee must have a good fusion, and the pattern must not be too complex, because the more complex the pattern, the less time / space for the fusion of coffee and milk. Although the surface accounts for a larger proportion of milk, but because of the low degree of fusion, resulting in a stronger flavor of coffee oil.

Finally, everyone has different taste preferences. The next time you drink coffee in a coffee shop, you can pay attention to the flower pull on the surface of the coffee and the overall taste.

.