The difference between the round mouth and the sharp mouth of coffee flower jar what are the methods and skills of simple coffee flower drawing?

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Coffee flower, is one of the signature skills of baristas, a perfect cup of cappuccino, Latte, mocha works, the presentation of flowers give the beauty of coffee, give guests and baristas themselves are pleasant.

When talking about making delicious Cappuccino and Latte Art in coffee teaching, the importance of milk selection and application is discussed, in which the principle of milk foaming is deeply expounded, and the course of making milk foam is explained with pictures and texts.

1. The skills of forming spinning nests with milk bubbles in the cup.

2. The essentials of the temperature when making milk foam.

3. The operation process of making milk foam by coffee mechanism.

4. Post-processing and mixing of milk foam after production

5. Characteristics and selection of steam holes in coffee machines.

[selection of flower-drawn vats]

The pull-out cylinder has many brands and different styles, and the structure of the cylinder mouth is subdivided into long mouth, sharp mouth and round mouth. Generally speaking, baristas choose to create different styles of coffee jars according to different mouth shapes.

Personal experience sharing:

①, round mouth type flower drawing jar is suitable for making: heart shape, "tulip" and so on.

②, sharp-mouthed jars are suitable for production: leaf shape, "embossing" and so on.

In the barista's hands-on course, making a perfect flower drawing requires pre-decomposed process skills exercises, which are part of the actual operation.

The basic decomposed process skills exercises are summarized as follows:

1. Operation flow of bean grinder

2. Filling and pressing process of loading powder

3. Operation flow of coffee machine

4. Steam rod operation flow

5. The habit of clean reset

In the actual operation of the coffee flower, the production of foam for the flower is particularly critical, this skill training is also the most patient link. We have sorted out the study materials of "how to make milk foam with a coffee machine"!

When operating the steam system of the coffee machine, the degree of steam quality needs to be ensured, which is divided into three times of air spray and one wipe to complete the process operation. After the first air spray removes condensate to get dry steam, the steam volume must be increased at one time when filling the steam, so that the steam can blow the milk in the milk tank to form a vortex. Control the temperature of whole milk and foam, why the effect of foam is not good when the milk temperature is too high? this is because there is a kind of glue in whole milk, which is dissolved at low temperature, and affected by temperature, this kind of colloid will coagulate and change from sol state to gel state. This kind of gel is the skin formed above after boiling the milk.

Steam will affect the effect of milk foam as soon as it produces gelation, so when dispelling milk foam, it should be controlled between 65 and 70 degrees, that is, you should feel the bottom of the vat with your hands and touch it rather hot. but stop the filling of steam when you can hold it for a few seconds, which is why you should use the refrigerator to refrigerate the milk when dispelling the milk foam. It is to increase the time spent in foam, to prolong the heating time of milk, and to control the intake of steam.

The height of the steam pipe mouth from the milk level must be controlled in place, just stuck at the end of the steam pipe mouth engraved position, not too deep nor too shallow. If it is too deep, it will only heat the milk without foam, and if it is too shallow, it will cause the foam to be too big or splash. Also pay attention to the proper lowering of the milk tank as the foam grows, always keeping the mouth of the tube at the same height as the milk. Want to play the ideal milk foam milk selection work is also very important, choose thicker milk, the water content must be small.

[choice and use of milk]

When making foam, it is recommended to choose whole milk and fully refrigerate 3 ℃-5 ℃.

[the essentials of foam foaming in coffee lace]

①, liquid level air intake, milk extension period, fully into the dry steam

②, moderate soaking, repairing whirlpool period, fully foaming and dealing with

[coffee machine steam foam operation procedure]

1. For the first time, the steam pipe is empty to remove condensed water and get dry steam.

2. Take the steam pipe and put it in the milk jar.

3. Turn on the steam, inject air close to the milk level, and feel the temperature change with your hands.

4. Stretch the foam, control the appropriate amount of steam, and feel the temperature change with your hands.

5. Adjust the angle, foam with moderate whirlpool, and feel the temperature change with your hands.

6, 65 ℃ or so, turn off the steam and wipe clean

7. Steam pipe for the second time, clean and reset to prevent blockage

[treatment of Coffee Ladle Milk foam]

1. Shake up and down to break the coarse foam on the surface

2. Shake left and right and mix the foam evenly.

[characteristics and selection of steam holes in coffee machines]

The main results are as follows: 1. the angle of the steam hole directly affects the formation of the vortex during production.

2. Choose 3-hole and 4-hole coffee machine steam tube to make milk foam