Coffee pull Guide-how much does it cost to learn to make coffee from scratch?

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

Focus on the discussion: is the coffee flower really that important?

Milk

You need cold and fresh milk. Most people like whole milk coffee flowers, but it's really up to you, and if you use the right technology, then it won't make much difference. Just make sure the milk is fresh, directly from the refrigerator. Before steam, do not expose it to heat or light.

When you are engaged in coffee flower drawing, don't use the same milk again.

Barista Milk

Water pot

Use a stainless steel kettle and a narrow spout. Make sure the kettle is cold and clean before use. Fill the kettle with enough milk and make sure you have enough milk so that you have time to weave milk. Too little milk will cause the milk to heat up too fast, so a little more milk is better. Don't worry about wasting too much.

Latte Art rosetta

Thermometer

Connect to the kettle using a thermometer with clips. The thermometer should have a good size, so you can read it easily. Make sure the thermometer is adjusted correctly, you can put it in ice water and correct dialing. Usually you can adjust the dial at the back with a screw. The best way to adjust the thermometer is to compare it with the digital probe. Don't put the thermometer in the dishwasher. Moisture will break the thermometer. The temperature of milk can also be judged by touch.

Milk temperature caffe latte cappuccino

Steam rod

Always make sure you put the steam all the way. Remove the steam stick before use. This will clean it from any condensation. Don't open the steam stick before inserting it into the milk. Your steam should have a pressure of about 1 bar, which is related to the temperature of the boiler. The more holes at the steam tip, the more steam power.

Coffee

Coffee is as important as milk. Please make sure the coffee is fresh and has a good thick, strong Klima layer. It's hard to create a good coffee flower without a good Krima in your espresso.

Espresso pour

Cup size

It is probably the easiest to use 1 ounce espresso in 6-8 ounce cups. Use a cup with a wide working surface area, usually a low cup with a large diameter.

Steamed milk

Start with the steam stick in the milk. Turn on the steam completely. Hold the kettle with both hands. Slowly put the kettle down until the tip of the steam stick destroys the surface of the milk. You should hear a sh-sh voice (chirping). It only takes a few seconds to do this, which is when you force the bubble to produce foam in the milk, which is called foam or stretch. Be very careful when you put down the kettle. You should not see any bubbles forming. You should hear that a bubble is being created, but you should not see it. You only need to soak for a few seconds and don't make too many mistakes. Do not foam more than 40 degrees Celsius or 100 degrees Fahrenheit.

Latte Art Rosetta

Once you have enough foam to insert the steam wand deeper into the milk. There is no need to move the kettle up and down. You should have a whirlpool inside the pot, you are now textured milk. The milk now rotates in the pitcher, and any possible bubbles will dissolve into the milk. Once you reach about 60 to 65 degrees Celsius, turn off the steam. Then take out the steam stick and clean it with a clean cloth.

Tap the kettle at the top of the work. This will destroy any tiny bubbles that may be visible on the surface. After that, you should not see any more bubbles. If you do this, you can gently knock on the kettle several times to get rid of them on the counter. However, it is not advisable to knock on the kettle on the counter to thicken the foam. If you use the right technology for foaming and steaming milk, you shouldn't knock on the kettle on the counter.

Pour in the milk as soon as possible. This is very important because the bubbles will start to separate very quickly. Rotate the milk before you pour it to make sure all the foam is mixed with the milk.

Latte Art Rosetta Mid Pour

Pour milk

We suggest that you steam the milk while making coffee.

Start to pour a little higher. Once the cup is about half full low pour close to Klima and foam should appear. From high to low, falling at a steady speed.

You should pour out the milk as soon as possible. Put the cup on its ear, slightly at an angle. Began to slowly pour the milk into Klima. You don't want to pour it slowly, it will leave the foam behind the jar. You don't want to pour it too soon, because it will break the separation of Klima. Slowly pour it into a few places in the cup and break through Klima.

Start pouring milk into the back of the cup, once the cup seems to be more than half. Now slowly, but very steadily, move the pitcher from side to side. This is a wrist exercise and should be done a little bit. Milk should not swing from side to side in the jar. Keep moving it in one place of the cup until you see the foam appear. If you see this happen than you crack it!

Once you see the bubble burst through Klima, you can start pouring mode.

Latte Art Rosetta Mid Pour

Rosetta/ leaf

Move the side of the pot to the other side until you see foam on the surface. Continue to move one side of the pot until you see a pattern appear. Now slowly move the kettle back while still moving it to one side. When you reach the end of the cup, move the pitcher in a fast straight line through the style.

Moving quickly from side to side will create a Rosetta with many leaves. Slow movement from side to side will create fewer and thicker leaves.

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