How did the coffee flower rise? Will coffee pull flowers make coffee taste better? Skills of Coffee flower drawing

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

We often talk about making a cup of coffee, but we only pay attention to the technique. We are used to defining the quality of a cup of coffee with different instruments and techniques. For example, Italian coffee will be very strong, and the individual product is thin and heavy on aroma. But have you ever thought that what we brew is coffee, which should have aroma and taste? The difference in the equipment should only be the difference in the extraction rate. Not the difference in taste.

Perfection that is not easy to maintain

The coffee milk made from steamed milk is the most delicious when it is finished. The texture, which is as smooth as whipped cream, will begin to separate as time goes by.

Form floating milk foam at the top and coffee milk with liquid at the bottom.

Milk foam is usually a temporary phenomenon, unlike whipped cream foam, which can maintain a fusion and stable foam state for a long time. Because fresh cream is rich in milk fat to fix bubbles, and compared with fresh cream, milk is thinner and contains more moisture, so milk foam is not easy to maintain.

Like coffee flower not only to take a good picture, but also to add milk sweetness and fullness to the coffee. But does pulling flowers really make coffee taste better?

Imagine walking into a coffee shop affected by the "third wave of coffee" and ordering a cup of flat white. The cup of coffee held in my hand is perfectly extracted and delicious. Wait a minute! Where's the coffee flower? Did the store make a big mistake? Or is it really no big deal?

As long as you mix steamed milk and Italian concentrate, you can make milk-based coffee, so the way it is mixed can greatly affect the flavor of the coffee.

In May 2005, Matt Perger, the leader of Barista Hustle, tested the coffee flower. He made two cappuccinos, two cups of milk in the same proportion as Italian concentrate, both cups with flowers, but he stirred one of the cups so that the milk was evenly mixed with the coffee (while ruining the surface), and then blindly tested the two cups of coffee himself. How did it turn out? If you want the taste of coffee to be coordinated, it may not be suitable for flower pulling. Pull flowers form a circle of pure coffee fat on the surface of coffee, showing contrast and symmetrical beauty, which may look good, but may affect the round flavor of coffee. But if there is no flower, Italian concentrated ordinary bitterness and mellow oil, can be paired with milk, leading to a rich, strong flavor.

However, there is a third option-you can draw beautiful coffee flowers without making you "miserable" in your first sip of coffee. It is generally believed that Scott Rao is the person who promotes this third method of flower drawing: first, pour a little bit of milk with a high proportion into semantic concentration, stir well, remove the bitterness of coffee fat, and then finish the flower drawing in the usual way. This removes the bitterness that occurs at the beginning of drinking. I think it will look better to pull flowers this way, because the brown tone of the coffee is more uniform.