How to master coffee flower drawing? Basic knowledge of coffee flower drawing matters needing attention

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The flower is originally beautified on the latte, which originated from the appearance of the flower in the coffee production show in Europe and the United States. As a demonstration of difficult technology, it was a great shock to all the people in the coffee industry at that time. The gorgeous skills are deeply attracted to use the steamed milk to taste more smooth, sweet and delicious, with this thin and appropriate foam can directly make a variety of beautiful patterns on the Espresso.

After development and evolution, the coffee flower should not only satisfy the taste and mixing skills of enjoying milk visually, but also constantly improve the taste of pursuing the perfect combination of milk and coffee and the extraction principle of hand-brewed coffee. or the principle of raw bean roasting there is no particularly deep-seated technical theory, but milk also has technical points in dispelling and blending. So learning to pull flowers still need more time to practice, to find pre-flower coffee extraction, milk foam is also very important, and finally is the crucial integration.

Of course, the integration of coffee and milk will have a great impact on beginners. In fact, most of the time they need to practice more and do more research. The strength control of their own flower jar and wrist, and so on, many factors are the technical points that cause a perfect cup of coffee to pull flowers, so be sure to remember where the difficulty is where targeted exercises can make beginners more familiar with the action flow. I think of the process of making a cup of lace coffee as two stages: the first stage is "integration", and the second stage is "injection molding", which is what we call it.

1. Height of cylinder cup

The distance between the regular milk jar and the coffee cup is about 5ml 10cm (reference), which should be the distance between the mouth of the cylinder and the coffee liquid level. For beginners, this can be used as a reference range, and you can get familiar with it according to the distance you are used to. Because the density of the foam is small and light, we often choose to increase the distance between the milk tank and the coffee surface during fusion to avoid destroying the cleanliness and color of the grease, so we have to understand that the thicker the bubble, the higher the distance (impact). On the contrary, the thinner the foam, the lower the distance.

Second, the size of milk flow

The normal reference value is that the milk flow is a little thinner under constant conditions. The purpose of the milk flow size is to ensure that the milk foam and coffee are fully integrated without destroying the cleanliness and color of the grease. If the milk flow is too thick, it will have a greater impact and there is a certain probability that it will be thrown into the bottom of the cup to produce turbulence. Therefore, we will generally choose a finer milk flow for fusion, and if it is more flexible, the size of the milk flow should be carried out with the quality of the milk foam.

Third, fusion techniques

1. One word fusion

two。 Circle fusion

3. Fixed-point fusion