Illustration of advanced flower drawing skills for beginners | A course on "empty hearts" with a take-out cup

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Takeaway Cup Pull Flower-"Empty Heart"

Video Source: Coffee Classroom

Takeaway cup pull flower skills

The capacity of the paper cup is generally: 4oz-20oz, the diameter is generally 6cm-9cm, and the height is generally 6cm-15cm. There are two key points to complete coffee pulling in paper cups: one is caliber and the other is height, among which the proportion of height is relatively large. Due to the height factor, the selection point, flow control and fusion amplitude during milk foam injection are required to be more accurate.

Hearts and leaves are two basic milk flower patterns, starting at different positions.

1. Slowly inject the milk into the coffee, pay attention to grasp the height, do not destroy the coffee fat on the surface, the milk injection point determines the pattern and basic position of the flower grid, we choose the milk injection point can be a little bit behind the center point of the cup.

2. When the coffee and milk in the cup are close to 2/3 of the capacity, an irregular "white cotton" has appeared around the injection point. Lower the jar and drag it back over the edge of the coffee cup, pushing the resulting "white dough" forward to form a circular pattern.

3. Start shaking your wrist slightly in place, rocking the milk jar from side to side, so that fine layered lines appear and push outward like ripples of water. A multi-layered concentric circle pattern has basically emerged.

4. The coffee cup is gradually straightened, and at the same time, the milk tank is moved to the front point of the cup, so that the milk injected at this time is cut from the center point of the concentric circle until it reaches the front point of the coffee cup, which stops the milk pouring. The heart pattern is thus formed.

positive| fusion

Step: Inclined paper cup fusion

Key Points: Height and Tilt

The foam needs to blend with the espresso before the takeaway cup is pulled. At the beginning of pouring coffee, from the coffee surface about 5 cm height, tilt the foam into the coffee, at this time, the foam and espresso will naturally blend into one. You'll notice that as the coffee becomes lighter, it can circle around and blend with the coffee.

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Step: Swing to increase foam flow

Key point: milk foam flow

Increase foam flow. This action must be done after lowering the spout.

Increase the flow of foam the moment you lower the spout to the lowest point or closest to the cup. This continuous combination of lowering the spout and increasing the flow allows you to pour the white foam from the bottom of the pot, allowing you to easily place the foam on the top of your coffee.

The general pattern of the outer cup is relatively simple, not so complicated, but still can see the simple technology in the stability of the line and the symmetry of the pattern.

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