How to use coffee flowers at home, how to practice coffee flowers, what equipment do you need, milk?

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People all over the world learn to pull flowers from coffee. Its principle is to pour milk bubbles from steam into the Espresso of espresso to form different patterns. There are mainly two kinds of flower-pulling techniques:

1. Direct inversion method (Free Pour)

Control the milk pot, through different shaking range, speed and the height of the milk pot, pour the milk foam into the coffee, pull out different patterns with free hands, and pay attention to skilled skills.

two。 Carved (Etching)

Slowly pour the milk foam into the coffee, pull out the basic composition, use flower needles or toothpicks to carve out a variety of patterns, the technical difficulty is low, but it is creative.

Good foundation, the achievement of good production, coffee flower not only focus on techniques, milk foam and coffee is also the soul. Start with the flower-pulling tool (extended reading: all pull-flower: prepare a flower-drawing step), immediately enter the actual combat, follow the following 3 steps, master the early skills, the pattern is easier to form.

Coffee pull flowers, a lot of natural art.

There seems to be no dispute over the use of whole milk for rookie coffee, but should it be hot or cold?

For no more than 70 reasons, I have heard some theories such as protein structure change, inlet temperature and so on, but I think the most important thing is that the steel cup is too hot to hold. In view of this, the main reason for foaming with 4 ~ 5 degrees frozen milk is to have enough time to foam and beat the milk well in the process of foaming, but since you are foaming in a milk bubble cup, there is no such problem. Just look at what you want to drink cold and hot. I think Lin Fengying's hair is actually full of water.

It should not be controversial to beat the milk 10-20 times quickly and then slow down 20-30 times, but should you rest or pull the flowers right away?

No matter which method, as long as it can meet the two principles, it is basically the same. 1) there is enough mixing and the foam is not stratified. 2) there are no obvious coarse bubbles. Ideally, there can be a smooth surface, so there will be tapping, shaking or scraping after the foam is still in use of ees200. The steam is so small that I will even directly stir the milk bubble with a tablespoon and scrape off the big bubble xD as far as possible. I think try not to, the milk bubble will be layered and it can help the milk bubble mix with each other between the cups, but it is also easy to produce large bubbles. In addition, it is impossible for everyone to produce the same amount of bubbles. For example, my habit is to fill 5% full milk. A bubble of about 30% with a score of 7 will make you feel better.

The purpose of sprinkling some cocoa on the coffee before pulling flowers? What is the intention of pulling flowers to tilt the coffee cup? Beginners do these two.

: will it be easier to pull?

A picture made of cocoa or cinnamon powder will have another feeling. But it is not necessary to tilt the cup from the principle of pulling flowers: let the bubbles float on the surface and pour the foam close to the liquid surface so that the bubbles will not wash directly under the liquid surface to tilt the cup so that the liquid level can get close to the cup earlier and have more time and space to complete more complex patterns, so there will be a gesture difference between high pouring and low pouring, if the mouth of the cup is wide and shallow enough, The drawing is simple, so I think the action of tilting the cup is optional, like some free pour can form some simple love.