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Pull flower is the most eye-catching visual feast in coffee culture. Professional coffee experts can easily pull out magical beautiful patterns, combining vision and taste, so that coffee tasting adds a "handmade" sense of honor.

Take a closer look at the florist in the film, he pays more attention to the solid presentation in the means of expression, but it is not the "entrance melting" style that is usually dispersed with a sip!

It may seem easy to pull out a square, beautiful and generous pattern on a coffee cup, but it is not easy to continuously produce exactly the same flower. It takes a long time to train, and there are many factors and details to be taken into account. For example, in order to produce milk bubbles with high stability, it is necessary to maintain the optimal temperature and thickness, which is the accumulation of experience.

In fact, pulling flowers is like the art of combining time and space, quickly injecting milk bubbles with the right temperature at the right time, merging fragrant coffee and milk through the stack, so that people can taste coffee and milk at the same time after every sip.

Just watching the florist's real-time performance is already a kind of visual enjoyment. They have flexible control of speed and proportion. Behind every ingenious pattern, there is a perseverance that is not afraid of failure and keeps practicing!

The secret of pulling flowers?

Yang Yaohui, the first Chinese winner to win the World New York Coffee Fest Latte Art Championship in New York in 2012, said it is the result of constant practice. At that time, he was only a 24-year-old Hong Kong youth who had worked in a coffee shop for nine months, but he stood on the world stage with perseverance.

Success was no accident, it was his self-training before the game: after closing at 11:00 every night at the coffee shop, he practiced alone until 3 o'clock the next morning, making more than 10 cups of lattes a night.

He said that to make beautiful patterns in time, it depends on continuous practice. He will watch various master demonstration films on the Internet, imitate their skills, and then try to do it himself. "this is the secret to getting used to patterns quickly," he said.

Yang Yaohui also told the unknown secret: the interaction between coffee and milk will affect the pattern, and "the simpler the pattern, the more difficult"!

The oil content and baking degree of coffee beans will affect the overall taste and color, while the milk oil content and handling skills and temperature will also affect the beauty of the pattern. A professional flower maker needs to keep trying on the color matching and composition of coffee and milk to come up with new possibilities and train his creativity.

After winning the award, he and his friends opened a shop near Taiwan's Songyan Cultural Park, because he particularly liked the "slow coffee culture" of Taiwanese. He once said, "Taiwanese will have their own opinions about a cup of coffee." The barista's thoughtfulness can be seen by Taiwanese. It turns out that a good florist will inject his heart and blessing into the pattern.