How do beginners learn to draw flowers in coffee? Blend of extracted coffee and milk foam

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Coffee flowers are in the coffee show, show the difficult professional technology, and such innovative skills, the display of difficult technology, greatly shocked the coffee industry at that time, from the very beginning has been the attention of the public. All people are deeply attracted by the magical and gorgeous skills of coffee flower drawing.

First of all, of course, there is a good cup of coffee base Espresso: since the Latte coffee we use to make flowers is made from Espresso, a cup of Espresso extracted correctly is also essential. after all, this is an imported drink rather than a work of art, and we must use a pump coffee machine. Is to ensure the quality of its entrance. In this way, more than 10 cups of failed flowers will not be wasted in the process of doing exercises. After all, the quality of flowers will not affect the taste of coffee.

The second is to hit the milk foam, do not use skim milk, because the fat content of skim milk is too low, so the taste of the foam will be worse than the full-fat steam foam machine or manual milk bubble pot. What is milk foam? Milk foam is the product of a fine mixture of milk and air. The way to make milk foam is to pump air into the milk. The principle is simple, but it is not a simple thing to make a cup of dense and meticulous foam.

It is important to mix espresso with steamed milk! Before a flower pattern is formed on the coffee surface, the process of mixing steam milk into espresso is called Mixing. In order for the pattern to finally appear, the coffee surface needs to have a force that can agglomerate steam milk, and this cohesion is formed through the mixing of espresso and steam milk. When a large amount of air injected steam milk is mixed with espresso, the surface cohesion is stronger, otherwise it is weaker.

Then there is the emergence of a flower pattern on the surface of the coffee. After the end of the mixing process, the process of making the pattern appear on the coffee surface is called Floating. In the mixing process, steam milk will be well integrated with espresso when it is poured down from a higher position, but in the process of emergence, it is necessary to reduce the flower jar as much as possible, and the closer to the coffee liquid level, the better the effect of the pattern. If you lift the flower jar too high, the steam milk will fall deep inside the espresso, making it difficult for the pattern to appear on the surface.

Accurately controlling the distance between the flower jar and the coffee liquid surface is one of the most basic requirements in the production of coffee flower. Through the adjustment of the distance, the light and dark contrast between steam milk and espresso can be realized.