How to practice coffee flower substitute? Experience sharing of substitute practice flower drawing

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You should pay attention to the coffee bouquet.

There are a lot of friends who just come into contact with coffee and blindly strive for the beauty of the pattern while ignoring the quality of the coffee.

I walked a lot of coffee shops in Shenyang. I just came into contact with some friends who made coffee. They all thought their coffee was perfect, but how many people could tell how to make a standard cup of coffee?

Let's start with cappuccino. You may know how to make classic coffee, but how many people can tell you the standard practice of making cappuccino?

First of all, you need a perfect espresso (no, look at my first post, which involves some technical parameters that require someone with certain coffee knowledge to debug for you. If you want to be a barista, you can't just make two cups of coffee. there is also a lot of coffee machine debugging and maintenance, bean grinder debugging and maintenance and repair knowledge, after a lot of nonsense, let's continue to make a cup of steamed milk My only suggestion for making steam milk is to practice. don't read too many articles about the production of steam milk, because what you can read is rubbish and what you don't understand is useless. Here is a more practical practice method: I use Nestle milk, ah, you can also make delicate steam milk by adding water in proportion to practice. The ratio of milk to water is 1:10 so that you can leave a lot of milk to practice. After practice, don't throw away the used milk and use it repeatedly.) after that, all you have to do is put the steam milk into the extracted espresso. Recommend novices to make espresso after making steam milk first, don't ask me why I summarize it myself, this kind of thing is your own, if you still don't know, I advise you not to make coffee, because you are not suitable.

After making, the ratio of milk coffee to steam milk is 2 cup coffee and 3 cups of milk, and 1 cup of milk and 3 cups of steamed milk.

That's why I said to pay attention, it's easy for people to make beautiful flowers and make steam milk so thin that you want to do cappuccino and make lattes.

After that, you should pay attention to the protein and fat of your milk, do not rush to drink cappuccino, use a coffee spoon to scoop up the steam milk on the surface, if the coffee liquid leaks out to prove the failure of the production, if there is no problem of liquid leakage, then stand up the spoon of the steam milk that you scoop up. If the steam on your spoon falls off from the spoon, it proves that your work is also a failure because there may be the following problems: 1: the fusion of steam milk and milk is not good. 2: destroy milk protein and fat. 3: steam milk is too rough.

Generally selected milk, fat and protein content should be more than 3.0, preferably 3.2 or more

The steam milk is in the best condition when it is blended in the milk tank with bright light on the surface and no obvious foam on the silk surface.

It is not easy to do all of the above. You have to keep practicing and summing up in order to achieve the above points. Your coffee may not have a beautiful pattern at the beginning, but I can guarantee that you will win a lot of applause on formal occasions. With the affirmation of the experts, through your continuous efforts, you will certainly produce a beautiful pattern on the basis of the standard.