The Fusion and repair of Coffee pattern Technology how to form Coffee pattern embossing

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

Coffee pull repair Tip: "repair" refers to a coffee pull technique that punctures the Crema according to the "whitening or whitening spots" caused by changes in the selection point and flow rate, using the state and speed of flow after foam injection. Repair techniques are widely used in flower drawing, and have a far-reaching impact on the works. in the course of learning, I personally summed up four methods in the process of coffee drawing, which are only for learning, communication and reference! 1, when selecting points, do not be too close to the inner wall of the coffee cup; 2, when injecting, the flow should not be too large to keep under control; 3, when merging, beginners suggest moving around at a uniform speed. 4. During the restoration, the circle method is combined with the flow rate; coffee flower fusion tips: "fusion" refers to the reasonable distribution of foam and Espresso according to the coffee works created, so as to achieve a basic coffee pattern skill that is conducive to flower drawing, enhance taste and show flavor. Pay attention to the flow of milk foam.

Pulling flowers has always been a skill that many bar players want to have. more and more bar players already have this skill. even if they are not bar workers, many people want to step into the field of pulling flowers. But many people have not been able to grasp the main point and give up halfway. Based on the experience of others, I provide some views that I think are quite important for your reference. I hope to give you some inspiration in the process of learning to pull.

Learning to pull flowers can first cut out the "foam part" and "flower part". Whether the milk foam is good or not (thickness, cotton density) will really affect the effect of the later part. As I do not know how well you beat the foam, I will assume that you have no problem with the "foam part", and the melting of the foam is also OK. I will cut directly into the part that says "draw flowers" first.

Let me first find out the common mistakes made by beginners:

First, most beginners are disrupted by the words "pull" and "flower". Before the basic job, I only thought of "pulling" and making "flowers". After a few twists and turns, it was really poured out cup by cup. Confidence is also stripped away piece by piece. When you occasionally make a cup of textured coffee, you forget why it is formed.

Second, first of all, I suggest that you only practice to let the "snow-white lines" appear first, and do not make any "pull flowers" movements. really, this is very important. this will let you understand the principle of the pattern, and confidence will be built from then on. As long as the ripple is made. the shape of the flower (leaf) in the future is evolved from this ripple. As long as you put in the different points, the inclination of the coffee cup, the times and timing of the wobble. It can change a lot. but really can not get away from this "shake" out of the "ripple".

Third, beginners often in order to have more "time" to draw more lines and beautiful flowers, so they will slow down and reduce the water column (milk column). It is said that when you pour it to about six minutes, you begin to shake the flower cup. as a result, pour out a cup of coffee that is full and nothing. I didn't realize that the war was over in about five seconds.

Fourth, in order to save milk, use insufficient amount of milk to make a cup of milk foam that is not thin enough, of course, the leaf shape and grain are not good enough to form. Be generous, use a larger steel cup, hit more, coarse milk foam without saying a word, that is, scrape off (practice does not need to be thrown away, can be recycled, but the business should not use recycled for guests) into a large container, cool into the refrigerator and continue to use.

The following is a brief account of the formation of ripples:

Beginner's ripple formation (pull flower cup poured over coffee cup, left hand fixed about 200cc coffee cup, right hand light grip pull flower cup):

First, pour out the milk foam that has been fused (* 1) first (you will find that this mouthful feels like chopping off the dried skin), and immediately pour it in generously, which feels like penetrating the surface of the coffee and injecting milk foam into the center of the coffee. (at this time, you must realize that the thick white foam of the pull cup is like an unbreakable white line flowing into the coffee cup.

Second, wait for about half a cup, move the flower cup back to the edge of the cup (don't break the milk column, stick to the coffee cup like the flower cup), and start shaking the flower cup "in place". Remember to "shake", what "pull", what "flowers" do not care. At this time, I think your smile has gradually appeared. because the "white ripple" has appeared.

Third, until the cup is almost full, stop shaking and close the cup and put away the flower cup. Finish the cup neatly. I'll talk about this later.

* 1: do you often see people begin to shake the flower cup after scraping off the top layer? this action is to fuse milk bubbles. If you look at the foam from perspective, the bottom layer is the most "liquid" milk, which is too thin. The top layer is too thick to form fine lines. The dense foam in the middle is exactly what we need. Shaking is the fusion of these three layers, is there any other fusion method, there is Directly take the spoon (round spoon) into the foam and gently stir it for two or three times. but it's not handsome enough. have you ever seen people pick up a flower cup and knock on the table? it is to force the bubbles to float below and to break them. Because bubbles not only break the beauty of the flowers, but also affect the taste of the taste.

The bartender should understand that pulling flowers may not necessarily make the coffee taste better, and sometimes it will affect the taste because the foam is not dense enough. but the undeniable visual beauty is definitely the taste's impression of the bartender's craftsmanship. It is very important to build confidence first, the basic skills of ripple formation are well practiced, and then make other changes after having ripples in a cup.

I think a lot of people have read books, watched live performances and watched teaching films. I even went to cram school. but it may still be a failure again and again. I hope this article really stabs your pain. I hope that everyone's failure period will be shortened and confidence will be greatly increased. the quality of the bubble is also important, but it is not the author's topic today. it has both beauty and taste. Taste is not the focus of the author today. So please do not enter. This space welcomes entry. Due to the limited space, there are simple exercises before the ripples, the author will publish it in the blog again.

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