Do you ignore the importance of coffee fusion when you pull flowers? Are you satisfied with the pattern?

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Milk foam & Fusion

Many coffee beginners are attracted by the flower drawing of coffee, but they encounter all kinds of problems when practicing flower drawing at the beginning of the beginning. in fact, most of the time they need to practice more and study more. The control of the strength of their own flower jar and wrist, many factors are the technical points that lead to a perfect cup of coffee.

I think of the process of making a cup of lace coffee as two stages: the first stage is "integration", and the second stage is "injection molding", which is what we call it.

Today, we will divide the flower drawing into two stages to introduce and explain, and then refine each stage to each step and key points and matters needing attention, so that everyone can understand it more easily. First of all, let's focus on "integration".

Height of cylinder cup

The distance between the normal milk jar and the coffee cup is about 5ml 10cm (reference), which should be the distance between the mouth of the bottle and the coffee liquid level. Each barista is different at this point, there is no exactly the same height and distance, there is no fixed height, but the purpose is only one thing, that is, to fully integrate milk foam and coffee.

As the density of milk bubbles is small and light, we often choose to increase the distance between the milk tank and the coffee liquid surface during fusion to avoid damaging the cleanliness and color of the grease. So we have to understand that the thicker the bubble, the higher the distance (impact). On the contrary, the thinner the bubble, the lower the distance.

Milk flow size

The normal reference value is that the milk flow is a little thinner under constant conditions. The purpose of the milk flow size is to ensure that the milk foam and coffee are fully integrated without destroying the cleanliness and color of the grease. Too thick milk flow will have a greater impact, and there is a certain probability that turbulence will occur when it is smashed into the bottom of the cup. Therefore, we will generally choose a finer milk flow for fusion, and if it is more flexible, the size of the milk flow should be carried out with the quality of the milk foam.

For example, if the milk foam is too thick, we need higher distance and finer milk flow, on the contrary, we can choose micro-coarse milk flow and closer milk flow to merge.

Fusion technique

These techniques do not have a great impact on the liquidity of flower drawing. First, let's talk about the differences between the three methods:

The one-word fusion method is the de-fusion of swinging left and right on a line, which greatly reduces the area of damaged oil and achieves the purpose of fusion.

The circle fusion method is the circle de-fusion method, which moves on the oil surface to a large extent to achieve the purpose of fusion.

The fixed-point fusion rule is to carry out fusion at a point, which hardly destroys the surface cleanliness of grease and achieves the purpose of fusion.

The three fusion methods have their own advantages and disadvantages, and the circle fusion method (that is, large area de-fusion) is the best in terms of fusion state and uniformity. The reason is very simple, the larger the fusion area, the easier it is to fully integrate milk foam and coffee. Fixed-point fusion and one-word fusion requires super grease and very good milk foam. Therefore, it is recommended to circle a large area to merge.

Fusion quantity

The process of fusion is actually the process of pouring milk into Espresso:

The amount of fusion liquid = the number of milk bubbles poured in = the fluidity strength of the liquid surface.

Less fusion liquid (that is, less milk bubbles poured in), less bubbles on the liquid surface and less resistance, so the fluidity is high.

If there is more fusion liquid (that is, more milk bubbles are poured into it), the more bubbles on the liquid surface, the greater the resistance, so the fluidity is low.

Therefore, the amount of the fusion liquid is different, and the fluidity of the liquid surface is also different.

There are two techniques in the surface layer composed of oil and milk bubbles, one is strong in the early stage, which makes the surface taste softer. In the process of stirring vigorously, the oil on the outermost layer is washed away and more evenly distributed on the surface layer. There are also a small part of the flavor substances into the milk coffee. The second kind is Xiao Li in the early stage, which does not destroy the surface layer, which makes the contrast of the surface color more obvious (in fact, those who throw milk foam in the early stage end up lurking under this dark layer). The difference is that when drinking, the aroma of the surface oil of the latter is more obvious, and the taste of the foam oil in the first mouthful is more concentrated. So the point mentioned here is-the flavor and aroma of the grease layer.

In the style of flower drawing, there are also several schools. Let's compare the fusion weight of Japanese and Korean patterns:

The main feature of Japanese style pattern is that it covers a large area, and it is conceivable that a liquid surface with high mobility is needed for a large range of patterns, so the fusion weight of Japanese patterns is usually relatively small.

The main feature of the Korean style is that the pattern is neat and symmetrical, and the pattern with high symmetry needs a liquid surface with low mobility. So there are usually a lot of Korean pattern fusion.

So when we pull flowers, we choose the right amount of fusion according to the effect we want (mobility). One of my favorite words about integration is to think of integration as building and laying foundations, the more the foundation of integration, the more stable the foundation. The less the fusion, the stronger the mobility of the foundation.