Coffee pull skills training: a detailed understanding of the skills of Italian coffee

The summary of coffee flower skills training is as follows:

1.#About fusion #The moment the fine milk foam pierced crema, the fusion slowly began. Baristas usually have two habits when dealing with fusion. 1,"circle" method, by the milk foam in the coffee liquid clockwise or counterclockwise circle, the advantage is that you can flexibly repair the appearance of "white spots";2,"shake left and right" method, by the milk foam in the coffee liquid uniform shaking back and forth, the advantage is not to destroy the "other side" crema color.

Second,#about composition #coffee pull flower form of expression classification, from the composition of the artistic conception can interpret the author's expression! Summarized as: 1, swing left and right symmetry;2, color contrast clarity;3, the overall complexity of the pattern; the essentials are: 1, according to different pull flowers to make different milk foam, good at using {dry, dry, wet};2, according to different pull flowers to choose different cups {wide mouth, standard, high cup};3, good at expressing a mood…

In addition to perfect composition and skillful fusion, there is also a core technique skill called "swing", which can be summarized as follows: 1. The arm cooperates with the wrist "middle" flow to shake the flower cylinder left and right at a constant speed, and the left and right amplitude is about 1CM;2. The arm cooperates with the wrist "large" flow to shake the flower cylinder left and right at a constant speed, and the left and right swing is about 2CM. The works are summarized as: the former is small and fresh, the latter is tall and high!

Espresso is an espresso that uses blended coffee beans and is extracted by a coffee machine. Perfect Espresso, from blending, mixing, baking, grinding, filling, filling, timing, extraction, production... Many links test the skills of the barista, but also the fun of human factors! Perfect concentration induction: 1, grease, tiger pattern, leopard print, thickness;2, fruit acid, smooth, aftertaste, lasting.

In the selection and application of milk, choose fully refrigerated whole milk, foaming is the process of "changing" fat and protein and recombining, which depends on the control of steam intake and the formation of "vortex". Delicate and durable dense milk foam is divided into: dry, semi-dry, wet. These different quality milk foam applied to different styles of pull flowers! Processing milk foam: 1. Shake up and down to break coarse bubbles;2. Shake left and right to mix evenly!

It is particularly important for baristas to develop good professional habits and qualities at work. These workplace ethics and tempering will always accompany the development of coffee career. Summarize as follows: 1. When preparing, eliminate unnecessary tools and avoid interference;2. When making, keep the standard production process and clean it at will;3. After production, clean up the countertop tools and reset them in order;4. Create frequently, combine coffee theory knowledge and practice notes!

VII.#About Creativity #In the Italian coffee system, creativity and research and development are the main themes, and a cup of delicious and delicious products infuses the emotional thinking of the creator. In the process of making creative coffee, it is summarized as follows: 1. Edible and quantity of creative coffee;2. Operability and process of creative coffee;3. Replicability and promotion of creative coffee;4. Composition and expression of creative coffee;5. Overall beauty and simplicity of creative coffee.