How long does it take to learn to pull flowers in coffee? The world baristas share the learning experience of coffee drawing.

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

The sound of the bean grinder runs briskly, like a wonderful prelude before the opening of the movie. The fragrant milk foam smoke in the air is the natural foil with the most dramatic atmosphere. When the florist in the public expectation, skillfully picked up the foam steel cup, with the roar of the pressurized motor to announce "open Myra!" The black brown coffee, which plays the leading role, and the white and tender milk bubble, which plays the heroine, can each show their magic under the fancy techniques of pulling and pushing, and interpret the rich inner world of latte art.

"pulling flowers is not only beautiful, but also tastes good, and find ways to make whole milk and coffee complement each other and blend with water and milk. Latte art is like a mentor. I study with it every day and delve into the mysteries of it with a lot of emotion. " As an examiner of SCAE European Fine Coffee Association and the first certified examiner in Asia, Peng Siqi enjoys the deepest affection of the god of coffee. And his great love for Espresso and Latte Art has been like a day for 21 years, from practicing and pondering tens of thousands of times at the beginning, to now it only takes one minute to complete the exquisite flower drawing with both sight and taste. Teacher Peng says with a smile that there are no shortcuts to this road, and it has been hard from beginning to end.

It was only around 2007 that coffee flowers became popular in Taiwan, but even earlier, Peng Siqi fumbled for tricks on his own, relying on foreign films to teach himself, starting with the most difficult blind test. When he found that "coffee is very lively and fickle", a cup of coffee will continue to deteriorate within 4 minutes, including aroma, taste, bitterness, natural acidity and so on. He was amazed that he indulged in it and spent thousands of cups of coffee daily experiments, and finally summed up the systematic theory and precious data of Italian coffee, which made a major breakthrough in the field of international coffee research.

▲ uses espresso RISTRETTO to make coffee, which is Mr. Peng's strong point.

It is a big challenge for all enthusiasts to practice ▲ flower drawing quickly and steadily.

This unique set of coffee logic includes not only the calculation of the quality of milk bubbles and the temperature of the steam head, but also the adjustment of caffeine content. Peng Siqi's reputation as "the godfather of pulling flowers" also arises at the historic moment. He believes that the purpose of digitization is to control the quality of coffee and milk bubbles, but not to get caught up in rigid frames or digital myths. Never insist on the extraction rate, brewing ratio, or advocate a famous coffee machine, but to really understand how coffee was born and fall in love with it.

"Custom cooking for people who love coffee, so that they can drink the best coffee in their minds, is the true meaning of this profession, not to rest on their laurels with data. Espresso is an attitude towards life, there is no such thing as orthodoxy or unorthodoxy, people will have their own ideas and uniqueness of coffee, do not care about those trifles. " In 2009, Mr. Peng began to challenge himself. In addition to signing up for the World Series, he also studied in the ─ European boutique Coffee Association, the largest international coffee organization. He not only communicated with all kinds of Italian coffee masters, but also passed primary, intermediate and advanced certification, and obtained the honorable qualification of the only Asian flower examiner, which personally proved that "local talent" can also make its first day.

The three major scoring points of ▲ World Coffee draw are "color contrast, stability, creativity and difficulty", and need to be completed in a limited time.

At the age of 19, he mixed drinks at the bar, and at the age of 20, he devoted himself to coffee research. Peng Siqi experienced the contempt and strong opposition of his elders all the way in an era when academic qualifications were the standard. Looking at the cold and warm, he never shed tears in front of people, persisted in gritting his teeth for many years, and finally met the dignitaries in his life. "Jason,5, the owner of Dad's Coffee, helped me open a classroom, find a place, and provide me with a place to teach for free, which was the greatest help in the early days. The trainee has received an average of more than 15 disciples a month from two or three kittens. I am really very grateful to him. " When I recalled this, Mr. Peng's eyes turned a little red.

With the help of Jason, Peng Siqi established the BTC Italian barista certification training center, teaching SCAE coffee certification system, primary and advanced classes, coffee teachers college classes, etc., and in 2016, together with Luigi Lupi, an European boutique coffee lecturer, introduced the LATTE ART GRADING SYSTEM coffee flower art certification system, which is divided into five levels for skills, creativity and artistic presentation. At the same time, students are encouraged to participate in international competitions such as the PCA Asian pull Competition.

▲ Coffee pull Art Certification system, grade from basic to high order is white, orange, green, red and black. After passing, you can get this grade certificate and commemorative milk steel.

When ▲ teachers teach, they all demonstrate themselves and teach students one-on-one in accordance with their aptitude.

Showing coffee flowers that people don't want to drink, teacher Peng says that the common patterns of Latte Art are love, leaves, and tulips. "Milk bubbles are the key to affecting the taste of coffee. If the failed foam is either coarse and too dry, or too thin to draw, how to make the cotton density meticulous and moderate, to test the florist's ability." He is good at the free pour direct injection method, and uses the espresso RISTRETTO method to cook the coffee, filter the burnt taste, give full play to the characteristics and essence of beans, and make a full-bodied and mellow cup in an instant.

"before I got the certification and started a successful business, I was looked down upon for more than a decade. So I really don't like any title... All I know is that the barista's life is to make the people who drink your coffee happy, isn't it? " Keeping a low profile without showing off his celebrity, Peng Siqi said he was willing to accept anything he wanted to learn, but stressed that "the license is to teach you how to view the industry, never to make a lot of money!" At present, he has gradually expanded his strongholds in various parts of Taiwan, and will also launch training in colleges and universities across the country to promote international competitions in Australia and other places. Apart from the newly married wife, the love of life is to cook espresso and let time go by. Peng Siqi's vows of love to the art of flower drawing are all told one by one in the room full of fragrance.