Coffee pull skills to share simple heart-shaped coffee flower tips for novice teachers!

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For many coffee lovers who enter the pit, coffee flowers can be said to be very attractive ~ It seems to be quite simple, casually pour it is a careful heart, tulips or something…

But in fact, when you operate it yourself, you will find that, ah, why is the milk poured out in lumps? Don't even mention making an embossing and pulling a cygnet, you can't even pour out your heart! Don't worry, Qianjie Coffee will share some tips about pulling flowers with you today ~

1. Fluidized milk foam

Before pulling flowers, we have to have a suitable tank of milk foam ~ usually we use to pull flowers of milk foam is to moderate thickness ~ otherwise poured out directly floating on the coffee. So how do I get the right foam?

| Find the right position for the steam wand.

Generally, the angle of the steam stick is about 2-3 o'clock or 9-10 o'clock direction of the milk tank under the premise that the cylinder nozzle is 12 o'clock direction. This is because we use steam to spin the milk as quickly as possible and form a small vortex, which can pull the coarser milk bubbles into the milk and make the milk dense after being whipped.

After finding the correct position, we have to find the correct depth ~ not the deeper the better, after all, the milk is mainly sent to the air inside the milk, steam stick is too deep, how to contact the air; of course, too shallow is not good, because if it is too shallow, then a steam milk may be splashed, or the steam is too strong foaming too much.

Generally, we extend into about 1cm as a benchmark, if the coffee machine steam is too strong, the vortex formed is too large or turbulent, then you can put the steam stick in a deeper position (such as 1.5cm); if the coffee machine steam is not strong enough, then you can put the steam stick in a shallower position (such as 0.5cm or shallower). This allows milk to form small swirls as quickly as possible without spinning too hard or creating turbulence.

| Proper foam.

We could hear zi zi as we whipped the milk, but if we didn't hear it, it was probably because the steam stick was too deep, so we could pull the milk tank down a little. If there is no pig sound or no sound, it means that there is no process of killing. When the expansion is eight minutes full, the steam pipe is pulled obliquely to the right of the center point of the steel cup by the edge of the steel cup, so that the milk bubbles roll in a swirling manner, and the milk bubbles and milk are mixed well. By the way, the bubbles can be collected.

| temperature

At the same time, pay attention to the milk should not be too hot, of course, the temperature should not be too low. Generally, we recommend that the temperature is 60~65°C. If the temperature is too high, it is easy to burn and the milk foam is unstable. Moreover, if the milk temperature is too high, the protein inside will change, and it is not too good to drink.

2. Fusion

There's one more important step before pulling flowers: fusion. Perhaps for many people, fusion didn't seem to be very important. It was just a matter of casually holding milk bubbles and circling around a few times.

However, fusion is actually to lay the foundation for pulling flowers, and the quality of fusion also determines the taste of this cup of coffee. Fusion is usually done with a relatively fine stream of water. After fusion, the milk coffee has fluidity. In addition, the amplitude of fusion has a lot to do with the thickness of the milk foam you make. The reason is that the thicker the milk foam, the worse the fluidity. When fusing, you need a larger amplitude to ensure that the surface of the milk coffee has fluidity ~

Before practicing with milk, you need to practice with water. Try tilting the coffee cup at 45 degrees. The water flow is consistently injected into the cup. At first, it is injected at a fixed point. Then, try to inject it at a constant speed and circle. Finally, it is injected at the same time. The hand holding the cup should be carefully adjusted. Remember that the flow of water must not be interrupted until the flower is pulled.

3. Posture of holding flower vats and cups

The way the cup is held when pulling flowers is also exquisite. Do you hold it from the bottom, the side, or the handle? No matter what, the most important thing is that they are comfortable to hold, and flexible, otherwise they will feel a little awkward when doing patterns later. Generally, we will hold the handle of the cup towards ourselves. In this way, when we hand it to the guest, the pattern can be directly facing the guest ~

When pulling flowers, in order to make the flower jar close to coffee, the cup should be tilted appropriately. Otherwise, the cup is too straight, and the distance from the flower cylinder is too far, it is not so good to control.

There are two common ways to hold the flower jar: one is to hold the handle of the flower jar, and the other is to hold the handle of the flower jar.

Holding the handle of the flower pulling jar can make atmospheric swing with the strength of the wrist, so that the flower shape is gorgeous; holding the handle of the flower pulling jar can achieve fine flower shape by fine adjustment of the fingers.

There is also a vertical relationship between the mouth of the flower jar and the cup, otherwise the pattern will easily be tilted to one side and not symmetrical enough.

4. Practice!

No matter how many skills he said, it was useless if he did not practice them! As the saying goes, good ah, light said not to practice fake style! Milk coffee costs too much then detergent dark soy ah! After all, practice makes perfect skills. Cloud practice doesn't exist ~ Of course, it doesn't mean that it's okay to immerse yourself in practice. After each practice, it's best to summarize the experience of the last cup. Only when you are good at summarizing progress will you make great progress ~