Always fail to pull flowers in coffee? Maybe you haven't noticed the following points.

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Pour out the milk foam and form a beautiful pattern ── on the surface of the coffee. This is Latte Art, one of the most fancy techniques in espresso. But in the actual operation, I found that it is not so simple and easy.

First of all, what is the layer of flower floating on the surface of the coffee?

Maybe no one will think too much about this problem. But in the eyes of scientists, it is a mixture of two microfoams (microform) of different colors, but it can be understood that the two liquids merge with each other so that patterns can be created. So in order to get such a flower, you must make the two kinds of foam mix together. Before mixing, we have to prepare these two bubbles, and then the two bubbles have to meet at the right time and in the right place, neither later nor earlier.

So the first kind: coffee fat foam

Coffee fat is obtained from coffee powder which is washed by boiling hot water and finely ground under high pressure. the brown and red part of the surface of coffee is what we call coffee oil. Most people may not like espresso very much and think it is too bitter. In fact, it is important to taste espresso. Coffee fat is the soul of espresso flavor and the key to judging the quality of a cup of espresso and baristas. The amount of coffee fat foam not only has something to do with the coffee bean itself, but also has something to do with the technology of tamping, which is the action of putting coffee powder into a small container and pressing it again. The tighter the pressure, the easier it is to extract coffee fat, but if it is too tight, the coffee may not flow out, so it is very skillful.

The second kind: milk foam

Need to have protein in milk to form the structure, fat stable structure, the right temperature to make the protein active. The structure of milk foam is similar to that of coffee fat foam, and the size of the particles is exactly at the micron level, which sounds complicated, but it simply allows the air in the milk bar to collide with the milk and form dense milk bubbles.

So what should you pay attention to when drawing flowers?

1: when you pour down the bubble, you should first be fast and then slow. When the speed is fast, the bubble sinks because of the impulse, and then floats because of the force of the liquid. When you see that the color of the liquid in the right half of the picture below has turned white, you can start to "pull". Pull the bubble cup a little further to observe the liquid state, and then pull closer and continue to pour, shaking the cup to become more uniform.

2: when the white and brown patterns have already appeared on the surface, you should slowly start drawing flowers. Here is the second important pull, control your hands a little, and then see if the white foam has stayed on the surface and will not sink.

3: when the white and brown patterns have already appeared on the surface, you should start drawing flowers slowly and pour them carefully.

4: gently shake left and right and back on one side to get this pattern, and pull a thin line back to the end.

As long as you control the direction, shake, a variety of small changes can get a variety of flower work, but the most important thing is to practice.