Coffee flower WCE World Cup flower contest standard coffee flower method how to avoid pattern pull bias

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Latte Art in English is the art of lattes, as the name implies. Using milk and milk foam to draw on coffee, first of all, making a good cup of milk foam is the basic condition, and then how to use skills to pull out cup after cup delicate flower pattern is to test the skills of bar players!

When it comes to coffee, it's hard not to think of flowers. We often see exquisite and complex pull flowers, but behind the beauty, it takes a lot of practice and complex principles to make a beautiful cup of flower coffee.

Latte Art is the English word for Lahua, which, as the name implies, is latte art, which uses milk foam to paint on coffee. The base of a typical Lafayette coffee is Espresso (espresso). This is because Espresso has a thick layer of oil (Crema), which produces enough surface tension to hold up milk bubbles made of tiny bubbles. Through the arrangement of milk bubbles and oils, a variety of patterns can be made, so in addition to the barista's skills, milk bubbles and coffee oils are also very important factors for the success of flower drawing.

The prerequisite for the success of flower drawing is that the substrate has sufficient surface tension, so not only coffee can be made into flower coffee, general water is also possible to be successful. But the difference is whether it tastes good (or can you drink it) and whether you can make a beautiful pattern.

WCE World Cup pull Flower Competition

At present, the most representative flower-drawing competition in the world is the WCE World Cup draw Competition (The World Latte Art Championship).

The visual scoring criteria of la Hua coffee look not only at the complexity of the pattern, but also on the color contrast between coffee and milk, and the size and position of the flower. Interestingly, the draw competition compares not only the presentation of the final flower, but also the whole competition process, such as clean environment, coffee flavor, participants' confidence and typhoon, and so on. A pull coffee contest is like a stage performance of a flower contestant.

The training of pulling flowers is difficult and arduous. It usually takes years of hard training and study for a strong flower pulling master to get on the stage. In order to make beautiful flowers, in addition to the skill and stability, you should also be proficient in the production of coffee, because the change of a certain factor in the production process will affect whether the coffee itself is suitable for flower production.

Coffee has become so popular in China over the past few decades as if you were born to know that it looks good, and Lafayette is no longer a new thing, even if you haven't drunk it. The amazing thing is that many new things have already been upgraded in China, and there are no stories that have been explored and found to spread. for example, we don't need to know how coffee grows like a shrub and turn into a fruit like a cherry. We don't need to know how to turn this fruit into lovely coffee beans, maybe we don't even need to know how the coffee is made, just go to the supermarket and buy a cup of coffee. It may feel good to jump directly to Uygur, but that feeling is fleeting and there is no dimension of memory. I'm afraid that creatures living in the fifth dimension can't understand the joy of expecting a cup of cappuccino.

Of course, the high-style cafe still has manual flower drawing, watching the beautiful woman or handsome barista draw a wonderful pattern on the coffee with a shake of his hand, and then send you a reserved smile, gently take it over, and return it with a smile, with an instant glamour value of 10. Work efficiency × 100