Techniques for making Coffee

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In the skill training of coffee flower drawing, beginners should not only develop good operating habits, but also draw up a good study plan! Learn from foreign coffee flower drawing technology, after continuous practice, so as to break through the bottleneck of skills.

Coffee pull heart-shaped skills and key points, you need to know the coffee pull skills

1, 1 / 3 selected point injection, coffee cup tilt angle of about 30 degrees, increase pull flower cup 10cm to pierce coffee oil

2. Lower the cup, make it close to the mouth of the coffee cup, keep a certain amount of flow around and swing evenly in the width of 1cm, so that the surface appears whitening points.

3. With the operation of the shaking cup, the shape is getting bigger and bigger. At this time, note: do not step back, and continue to keep the flow rate swinging at a fixed point.

4. When there are more and more cups, the coffee cup should be laid flat slowly to prevent spillover. Continue to shake the cylinder cup to make the heart shape more layered and linear.

5. When the cup volume reaches 9 minutes full, lift the cup slowly, reduce the flow rate, and slowly inject it into the front segment of the heart.

6. the winding position of the milk determines the symmetry of the left and right side of the heart.

7. At the end of the closing line, that is, when the cup is full without overflowing, when the thickness of the milk foam in the coffee cup should be 1-1.5cm, congratulations, a beautiful heart-shaped cappuccino coffee has been made.

Coffee drawing skills that coffee beginners need to know

1. Milk bubbles must be delicate and dense, and at the same time, milk bubbles and milk must be fully mixed and cannot be stratified, otherwise milk bubbles and milk will be mixed with coffee when they are poured into the coffee cup, and there is a pile of milk bubbles on top.

Steam pipe form

The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.

Steam volume

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

2. When we start to pour milk, we should raise the flower jar and inject the milk in a slender and slow way. The purpose of this is to suppress the white foam and prevent it from turning over, so that the milk and coffee can be fully integrated.

3. When we inject milk to half the height of the coffee cup, we should lower the height of the flower jar and change the way of injecting milk at the same time. At this time, the flow rate of milk is fast and thick, so that the white milk foam can be turned up. It is convenient for us to pull flowers.

4. When you see the white foam floating out, shake it left and right, and the cup will begin to show traces of white "zigzag" foam.

5, gradually move the flower cup back, and reduce the range of the shaking, and finally close the cup forward to pull out a thin line, draw the stem of the leaves in the cup as the end.

This is what I learned as a beginner. I don't know if it will be useful for everyone.

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