Coffee pull and Coffee Taste experiment use taste buds to see that coffee will become unpalatable after flower drawing

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Coffee pull Video _ Coffee draw training _ Coffee draw tutorial

Because it is so good, you may also find that there are many more coffee shops around you, selling many kinds of "espresso". In fact, the so-called "espresso" is, in a broad sense, the coffee brewed by a pressure coffee machine is called "espresso", in which "espresso espresso" is the main role, and its flavor is strong. General espresso uses it as the base and adds different proportions of ingredients to make coffee drinks with different tastes, just like the commonly heard cappuccino cappuccino and latte latte, which is made by adding espresso to different proportions of milk. For example, our theme this time is to talk about the coffee flower of cappuccino coffee.

Coffee pull is to skillfully put the milk foam into the espresso to shake the coffee and milk interlaced to produce patterns, called coffee pull coffee art, coffee pull has been paid more and more attention in recent years, many people will not coffee pull this "thing" as, this bar player has no experience, or the ability is not the key, so the bar players take coffee pull as the primary practice item! Because if this cup of coffee pull flowers, the guests will certainly "wow" before drinking, marvel at your kung fu, yes, who does not like to make the coffee beautiful, let people have a visual sense of beauty? But besides looking good, is there anything else I can pay attention to? Many people have asked me whether the coffee is good or bad with milk. I said, of course, but it will be difficult to taste the fineness of his coffee, but it is not difficult to tell whether the coffee beans are good or bad. I have seen some bar players who lose their taste by beating the milk foam sparsely in order to pull out the pattern. In order to make the coffee look good, they use charred beans and say that the color is black and white. What is even more outrageous is that he told me that the guests can't drink it with milk. Is it really impossible for guests to separate the quality of the coffee?

The experience of tasting coffee tells me that as long as the taste of this cup of coffee is heavy, and heavy enough to have a "burden", it is not good coffee, too strong, bitter taste, acidity is too exciting, a strong sense of astringency, after drinking a scorched taste in the mouth … Wait, wait,

Some people ask: will the coffee flower have an effect on the taste of this coffee? Wouldn't it really make a difference if you just pour the milk into the coffee?

I took a test and experienced it with you:

Conditional 180cc glasses * 2 fresh milk from the same pot, evenly distributed * 2 cups 3 single portion of espresso extracted in the same way * 2 cups

Practice:

A: mix coffee with milk and milk foam and make a "coffee pull" action.

B: block the milk foam first, mix the milk and coffee, then put in the milk foam

Taste experiment report:

A Cup performance (Coffee pull)

B Cup performance (No Coffee pull)

Foam vision:

It looks like the pattern is presented, the decoration is good and the vision is beautiful. Sell well

There is no special pattern, the white part is more, will not pay special attention.

Aroma performance:

Chocolate aroma, lipid fragrance is obvious, you can smell the creama on the milk foam directly, and you can feel the aroma of coffee as soon as you smell it.

Milk sugar flavor, stone fruit flavor, milk flavor is heavy, but the coffee flavor is stable hidden behind the milk flavor, soft will not feel the strong taste.

Milk foam taste:

In taste, the entrance of the foam is easy to melt, but it is a little more bitter, which is the taste of the combination of creama and foam when creama and foam are staggered.

Taste, the entrance sweetness is high, milk foam Q, is a taste of milk foam, less bitter, is milk foam in direct contact with our mouth, not too much Creama brings out a strong milk foam taste

Overall performance:

A cup drink entrance, first of all, milk foam and

Creama touched her lips and slipped into the mouth together, with a thick aroma of coffee, which obviously blended with the underlying coffee and milk, which reduced a lot; the aroma of drupe milk appeared at this time, and the sweetness also increased, but there was a more serious problem, less full-bodied and less mellow! (coffee brocade is mainly interlaced with milk foam and creama, so at the same time, part of the espresso will be placed on the milk foam. In comparison, the lower layer is not mellow enough and less rich.)

The sweetness of the B cup just came into contact with the taste buds, and then there was a richer flavor to slowly fill the original lighter feeling, the taste of the coffee increased, highlighting the chocolate aroma, the original problem of heavy milk flavor was smoothed by the coffee below, and the concentration was also increased! The upper layer has a strong milk flavor, and the taste of the milk foam is clean and fine, while the lower layer of coffee has a fuller coffee taste, long aroma and strong taste. As soon as it slips into the mouth, it shows the delicacy and sweetness of the milk. when the coffee follows the entrance, it also pushes the thick taste of coffee into our taste buds, which is a wave of increase, so that people will not find the burden on the taste.

Because of the above taste, let us understand--

If the coffee we make today is to be provided to the beverage market, which is in great need of appearance, and to provide photos, we must choose to make coffee flowers, because it is very beautiful in visual performance, and the natural shaking lines are also a way to show the skilled skills of baristas. Every time there are different picture decorations, people will have the impulse to drink. If you want to do this part, coffee lace coffee belongs here!

If you want to make a cup of coffee that allows people to taste the level of coffee, and provide it to people who want to drink a soft taste, maybe he has no eye-catching appearance, no gorgeous decoration, and of course, there are few opportunities for baristas to show off their skills. if you value the taste of coffee, then the coffee that is not caffeinated belongs here!

Then again, that barista doesn't want to show off his skills! If the barista really loves coffee, he will choose good coffee beans, extract the espresso perfectly, and beat the milk foam finely, which is the same principle of GEORGE HOUSE all the time. Only the coffee is good, and the rest will not be discussed. Next time if there is a way to have the best of both worlds, please let me know.

After tasting these two kinds of coffee, the taste tells us that the exact same material, mixed in different ways, will produce different results, regardless of vision, aroma and taste. I was surprised by the students who tried the coffee with me. The same also reminds us of the bar staff, coffee is a meticulous drink, if the coffee beans are stable, different blending will still have a different taste!

I hope you can play with your own coffee when you are free. If you have any questions, you are welcome to discuss them.

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