Tips for beginners in Coffee drawing: experience sharing among Champions of Coffee Bean selection

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1. What is the composition and difficulty of the three-cup Latte Art in this Hong Kong competition?

The most skillful thing about Macchiato is mixing, because it is different from the usual free pour or design art. It uses 2.5oz cups, so if there are more espresso portions, there will be less space for patterns. So macchiato, I used less weight than single shot to make this pattern. This is an invert pattern, so do the swan part first, because the position of the swan will affect the position of the backhand slow pour. Compared with what I said just now, the first place for free pour to put milk bubbles is more important. If the swan is placed too far forward, the slow pour position of the backhand wave will become narrower and there is not enough space. This is the difficulty of free pour.

As for design art, I think it's a balance pattern of technical and etching. If there is too much free pour, it will consume time; if there is more etching, the difficulty score will be low. So this time I try to create in a more balanced way, and I will add more etching to continue between the skills of pouring. This design art will first make a cymbal fin, then use slow pour to build a snout and caudal fin, and then start etching. I used color in the design art pattern, because in the world jacquard competition, color is becoming more and more popular in design art. If you want to connect with the world competition, you have to add the use of color, hoping to enhance the contrast color.

two。 Do these three patterns have a story frame?

Without using a story framework. Most of what I do is to think about free pour first, and then do design art. But I have also tried that when I thought about doing design art after free pour, I found that free pour was not very good. I thought about free pour again, and then I thought that design art would not work, and I thought about it again. It keeps alternating like this.

After thinking about these two patterns in the preliminary round, I want to macchiato in the final. At first, I will think about whether it would be better to be more complicated, but find that it is the lesser of the two.

Finally, I chose a relatively simple but relatively stable pattern, that is, swans.

3. In the idea before the game, do you want to use that cup, which pattern, or which key point to get points?

My focus is on stability. This year's pattern is slightly less difficult than last year, in order to improve my stability. Because this competition is not one cup, but two cups at the same time.

If the pattern is smallpox, dragon and Phoenix, but it doesn't show up in the end, it's just a pattern that can't help you, so the pattern I choose this time is based on stability.

4. How long did it take to decide to use these three competition patterns in the end?

The pattern has been in preliminary planning since June, and stumbled on the design of free pour in July and August.

But really all the patterns are stable a few weeks before the preliminary round, and then start practicing crazily from 9 to 11.

Use one case a day during peak milk consumption. Just like last year's practice, it is to exercise the memory of the muscles so that the pattern can be made stably.

5. Is there anyone else to assist with these three designs in the process of conception?

My coach, Chris, is like handing in my homework. Every time I finish a picture, I take a picture and send it to him.

He judged whether the completion of the two cups of this pattern could be easily completed.

Because there are only 8 minutes and 10 minutes in the preliminaries and finals. In the end, we have to see whether the whole process has enough time to complete the pattern, so it's really like counting.

11. Having participated in HKLAC for two years, what do you think you can get from the competition?

Personal patience, that stubbornness.

When you practice for a while and the pattern is not finished, the muscles of your hands begin to get tired, and the more you practice, the more distorted you become. In fact, it's frustration, and you're not the only one practicing.

It's like when you practice the process and predict preparation time, you have colleagues and coaches around you. When such a situation happens, I can only hand it over to this level.

In fact, it will be more frustrating, which is a lot of pressure. I'm fine, because even if I'm under pressure, I wake up and start all over again the next day.

twelve。 When you enter the finals, do you feel that that one is the archrival? What adjustments have been made to face the opponent?

Of course, there are opponents, but I think no matter how strong the opponent is, he can never beat himself.

You will always be your own biggest enemy, if you can't overcome your demons all the time, and you can't do the usual practice on the stage, then you don't respect your opponent.

With such a good field and such a good opportunity for you to collide with a high-level opponent, you can't show your level and even get angry with yourself.

13. Start preparing for the world championships?

Start again by conceiving the pattern. Because the Hong Kong tournament does not have the art bar in the world competition.

We first prepare for the art bar of the preliminary round, and then we will see if there are any major improvements to my existing 3 patterns, or even need to change the pictures.

Time is always limited, so I have started to think about it. Basically, macchiato will still use the current pattern, but free pour and design art still need to consider.

14. Want to say thank you to those people?

First of all, my boss. His full support, taking on so much milk and beans, as well as the special training in Taiwan last year, was also arranged by the boss.

Speaking of pulling flowers, I would like to thank a very good teacher in Taiwan-Mr. Peng Siqi. Luckily, I was taught by him from the first time I learned to pull flowers, and I met him to teach me every game.

I didn't ask him for special training this year, but what I learned from him last year, I can finally show him completely this year.

From teaching me how to make milk foam, how to make turlip, how to divide milk when making two cups of patterns, how to keep milk foam smooth. Wait, it's all taught by him.

The third is Chris, I have always been the technical or rules coach, how the process should go, which part to take the score, he helps me adjust.

Finally, of course, there are colleagues from all over the company, who act as my technical judge when I practice, helping me pay attention to those bad habits and even mistakes.

15. Do you have any suggestions for beginners to pull flowers?

You can't think that pulling flowers is a simple thing that can be done by pouring out the milk. I really met some friends who came and thought happily that they could pour a milk to make a pattern in an hour or two. It was not until I went to class that I found that pulling flowers involves a lot of things: first, you have to make a good foam, then you have to mix mixing, and then you have to look at the angle of the foam. Everything is involved. So if you don't mind learning from the basics, pulling flowers is quite a challenging thing.

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