How many kinds of coffee are there? what are the steps to be taken before you pull flowers?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

People all over the world learn to pull flowers from coffee. Its principle is to pour milk bubbles from steam into the Espresso of espresso to form different patterns. There are mainly two kinds of flower-pulling techniques:

1. Direct inversion method (Free Pour)

Control the milk pot, through different shaking range, speed and the height of the milk pot, pour the milk foam into the coffee, pull out different patterns with free hands, and pay attention to skilled skills.

two。 Carved (Etching)

Slowly pour the milk foam into the coffee, pull out the basic composition, use flower needles or toothpicks to carve out a variety of patterns, the technical difficulty is low, but it is creative.

Good foundation, the achievement of good production, coffee flower not only focus on techniques, milk foam and coffee is also the soul. Start with the flower-pulling tool (extended reading: all pull-flower: prepare a flower-drawing step), immediately enter the actual combat, follow the following 3 steps, master the early skills, the pattern is easier to form.

Coffee pull flowers, a lot of natural art.

1. Boil Espresso

Because the foam will disappear after a long time, prepare the Espresso of the coffee base and fill it in the desired cup before making the foam.

Coffee with milk foam, bumping into the senses and tastes. (Photo Credit:cookingnytimes)

2. Beat the milk foam

Remove about 175200cc of whole milk chilled to 4 ℃ and pour into a 350cc jug (milk accounts for about one-third of the kettle).

After empty spraying the steam bar of the cleaning coffee machine, insert the nozzle into the bottom of the milk about 1cm, form a foaming angle, and then turn on the steam stick to pump air, at this time the milk begins to rotate and issue a crisp "squeak" sound, when the milk foam begins to form, immediately gently move the milk can down, the process must keep the nozzle on the surface of the milk to ensure that the milk rotation.

When the foam reaches the desired amount, slightly increase the kettle and insert the nozzle deep into the milk, in order to beat the air bubbles into a dense fine foam, while heating the milk, and when the temperature is close to 65 ℃, close the valve. Take out the steam stick and spray it to clean it.

The ideal milk foam is as slippery and delicate as velvet, with a reflective surface; if the foam is too big or not fully mixed with milk, you can't pull flowers with coffee.

3. Coffee fusion

According to the coffee created, mix the milk foam and Espresso in proportion to help pull flowers and enhance the taste.

First tilt the cup containing Espresso, slowly pour the milk foam into the coffee, set the landing point to the middle deep, the milk foam flow should not be too large, keep stable and continuous, do not stop, it is recommended to learn to move the milk pot around at a uniform speed. After the fusion is completed, the surface of the coffee should be clean and consistent in color, so as to avoid white foam on the surface. If there is a white foam, you can continue to inject foam fusion into the area in order to pour the foam under the coffee.

When the foam and Espresso are fully integrated, the surface will show a thick shape, usually at this time the coffee cup is half full, the next step is the official coffee flower.