What are the reasons for the failure of coffee flower drawing? what are the skills and methods that do not fail?

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Want to learn coffee flower, watch You Tube coffee talent demonstration, pay attention to every link, but why still can not pull out a flower shape? The professional coffee teacher said that at this time, we should go back and check whether the ratio of milk foam to milk is wrong.

Wu Xiwen, head teacher of coffee and tea blending and catering in Landai, said that the milk foam used in the coffee flower is not all right. Whole milk must be used, and the temperature is 60 to 70 degrees Celsius and the coffee temperature is 50 to 60 degrees Celsius.

Wu Xiwen said bluntly that some people's continuous adjustment of flower drawing is still ineffective, in fact, they should go back and readjust the proportion of milk foam and milk, and do not insist on the details behind, because the failure of flower drawing is most likely due to the failure of pre-work.

He stressed that coffee flower has five elements, including coffee oil, milk foam, milk, feel, proportion, coffee oil (Crema) must be golden yellow, if the black, brown, white flowers are not good-looking, it is not easy to pull out the flower shape.

He explained that when the coffee is ready to show golden coffee oil, pour into the cup about 1 stroke 5 to 1 stroke 3 full, and then through the pointed mouth of the steel cup, it will be beaten by the milk bubble machine, and the very fluffy, soft milk and milk will be poured into the cup. When the cup capacity reaches 1 stroke 2, the hand will begin to rhythm to prepare the flower drawing, and the process of drawing flowers will be ready to end when the bubble reaches the 8-minute fill of the cup.

He said that from the beginning of pouring milk foam, it takes only about 10 seconds to pull flowers. The quality of coffee flowers is closely related to the rhythm of the hand. A good rhythm produces beautiful bubbles and patterns.

[selection of flower-drawn vats]

The pull-out cylinder has many brands and different styles, and the structure of the cylinder mouth is subdivided into long mouth, sharp mouth and round mouth. Generally speaking, baristas choose to create different styles of coffee jars according to different mouth shapes.

Personal experience sharing:

①, round mouth type flower drawing jar is suitable for making: heart shape, "tulip" and so on.

②, sharp-mouthed jars are suitable for production: leaf shape, "embossing" and so on.

In the barista's hands-on course, making a perfect flower drawing requires pre-decomposed process skills exercises, which are part of the actual operation.

The basic decomposed process skills exercises are summarized as follows:

1. Operation flow of bean grinder

2. Filling and pressing process of loading powder

3. Operation flow of coffee machine

4. Steam rod operation flow

5. The habit of clean reset

In the actual operation of the coffee flower, the production of foam for the flower is particularly critical, this skill training is also the most patient link. We have sorted out the study materials of "how to make milk foam with a coffee machine"!

When operating the steam system of the coffee machine, the degree of steam quality needs to be ensured, which is divided into three times of air spray and one wipe to complete the process operation. After the first air spray removes condensate to get dry steam, the steam volume must be increased at one time when filling the steam, so that the steam can blow the milk in the milk tank to form a vortex. Control the temperature of whole milk and foam, why the effect of foam is not good when the milk temperature is too high? this is because there is a kind of glue in whole milk, which is dissolved at low temperature, and affected by temperature, this kind of colloid will coagulate and change from sol state to gel state. This kind of gel is the skin formed above after boiling the milk.

Steam will affect the effect of milk foam as soon as it produces gelation, so when dispelling milk foam, it should be controlled between 65 and 70 degrees, that is, you should feel the bottom of the vat with your hands and touch it rather hot. but stop the filling of steam when you can hold it for a few seconds, which is why you should use the refrigerator to refrigerate the milk when dispelling the milk foam. It is to increase the time spent in foam, to prolong the heating time of milk, and to control the intake of steam.

The height of the steam pipe mouth from the milk level must be controlled in place, just stuck at the end of the steam pipe mouth engraved position, not too deep nor too shallow. If it is too deep, it will only heat the milk without foam, and if it is too shallow, it will cause the foam to be too big or splash. Also pay attention to the proper lowering of the milk tank as the foam grows, always keeping the mouth of the tube at the same height as the milk. Want to play the ideal milk foam milk selection work is also very important, choose thicker milk, the water content must be small.