The principle of coffee flower how should coffee flower be done? The steps of coffee flower drawing

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What is the most impressive thing about a cup of coffee?

In my spare time, take the book to the coffee shop and order a hot latte. The most enjoyable thing is the moment the hot coffee is served, the strong aroma of the coffee is accompanied by dense milk bubbles, and in addition, there is an amazing pull flower.

When it comes to coffee, it's hard not to think of flowers. We often see exquisite and complex flowers, but behind a beautiful back, it takes a lot of practice and complex principles to make a beautiful cup of flowers.

The principle of flower drawing

Latte Art is the English word for Lahua, which, as the name implies, is latte art, which uses milk foam to paint on coffee. The base of a typical Lafayette coffee is Espresso (espresso). This is because Espresso has a thick layer of oil (Crema), which produces enough surface tension to hold up milk bubbles made of tiny bubbles. Through the arrangement of milk bubbles and oils, a variety of patterns can be made, so apart from the barista's skills, milk bubbles and coffee oils are also very important factors for the success of flower drawing.

The oil on the top of the coffee (Crema)

The prerequisite for the success of flower drawing is that the substrate has sufficient surface tension, so not only coffee can be made, but general water is also possible to be successful. But the difference is whether it tastes good (or can you drink it) and whether you can make a beautiful pattern.

Flower drawing step

1. Extracted coffee

First prepare the coffee base Espresso, and then start to foam, because the foam structure will disappear after a long time.

two。 Pour the right amount of milk into the steel cup.

A seemingly simple step is actually the first step in successfully making a good foam. The volume of milk expands when it turns into foam, so there can't be too much milk, so there is enough room to heat the milk to form foam. Milk is usually poured to the bottom of the V-shaped cup mouth.

3. Release steam

Before putting the steam stick into the flower pot, turn on the steam and let the water at the front end of the steam stick release, otherwise if too much water runs into the milk, it will affect the fineness of the milk foam.

4. Foaming

The main purpose of this step is to pump air into the milk so that part of the milk forms milk bubbles. Place the steam stick on the surface of the milk and turn the steam to the maximum, which should produce a squeak. Control the amount of foam according to the type of coffee until there is enough foam to stop foaming.

5. Mix

When there is enough foam, insert the steam stick into the bottom of the milk and let the milk begin to rotate so that the upper foam mixes with the lower layer of milk. When the temperature reaches 60-70 degrees, the steam can be turned off and the milk foam used to pull flowers is finished.

The ideal drinking temperature of milk is 60-70 degrees. If the temperature is too low, the whole cup of coffee will not be hot enough and affect the taste. If the temperature exceeds 70 degrees, it will destroy the milk structure and make the milk lose its sweetness.

6. Pull flowers

Before the milk foam is separated from the milk, pour the milk into the Espresso so that the coffee and milk are fully combined. When the cup is 6 or 7 minutes full, draw the figure directly through the shaking of the cup and steel cup.