Coffee pull video teaching: how to make a cup of coffee latte art tips to share

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Coffee pull Video _ Coffee draw training _ Coffee draw tutorial

First, the production of milk foam:

1. Pour the milk into the milk bubble pot, and the amount should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will spill over due to expansion when making the milk bubble.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze the milk and let the milk freeze. )

3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

Second, the way of coffee flower drawing:

1. To cook Espresso, it is recommended to put the Espresso directly into the desired cup. Then beat the milk foam, if there is a thicker milk foam floating on the surface, please remove it.

2. Slowly pour the milk foam into the newly finished Espresso. When the foam is fully mixed with the Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).

3. The beginning of the pull flower is to shake the wrist holding the flower cup from left to right, and the key point is to steadily make the wrist sway horizontally to and fro. Please note that this action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks.

4. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.

Tamang is the five-year champion of British latte art and ranked fourth in the 2016 World Latte Championships. Tamang, who is also the owner of the UK Coffee Lab, wants to share his knowledge and skills with those who want to strengthen his latte art skills in his new book Coffee Art:

Video source: coffee room

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