Why is the integration of coffee flowers very important? Tasty is the last word!

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

It has been a month since I last went to the teacher's coffee shop, during which the coffee shop was decorated and the coffee machine was sent back to the factory for maintenance, so we have been practicing flower drawing with water at home. In fact, to be more accurate, it should be to practice the fusion of milk and coffee, from the beginning of the straight line injection to the later circle fusion, the practice is becoming more and more difficult. I haven't been on the machine for more than a month, my hands are a little raw, and I don't know how to swing both hands.

Circle fusion, compared with pull flowers, the full fusion of milk and coffee is more important!

Some coffee people are not interested in pulling flowers, in fact, it is because they pay more attention to the integration of milk and coffee and despise the behavior of blindly pursuing the effect of pulling flowers while neglecting the fusion of milk and coffee itself.

When we practice flower drawing with water and practice stably with straight line injection, the teacher begins to let us practice circle fusion. Linear injection is to let us learn to control the flow of water, set in one position to control the size of the flow. Circle fusion is to turn the wrist and control the size of the water flow during the circle movement of the wrist. Circle fusion can make milk and coffee blend more fully, and there are several key points to pay attention to:

1. The arm holding the milk tank (I am right-handed, my companion is left-handed, because she is left-handed) should be raised properly, and a reasonable angle should be maintained between the wrist and the arm, so that the wrist holding the milk tank can rotate flexibly. As the amount of milk decreases, it is not by lowering the wrist to control the flow of water, but by raising the arm, keeping the angle between the wrist and the arm as constant as possible, so that the wrist can rotate flexibly.

2. The hand holding the coffee cup should also make a circle, half a circle different from the hand holding the milk jar, so that the wrist does not need to rotate too much to draw a reasonable circle (the circle is half the size of the liquid level in the cup), so that milk and coffee can be more fully integrated. Coffee cup hands do not need to deliberately circle, find the right circle integration rhythm will naturally shake up, deliberately but easy to disrupt the rhythm.

3. In the process of wrist shaking, try to control the consistency of the size of the water column, not from big to small. In fact, if you practice more, you will find the rhythm of water.

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