How to practice the basic skills of Coffee Blossom in the Teaching of Coffee drawing skills _ Milk foam & Fusion

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Many people began to jump into the pit of boutique coffee from latte art, which upgraded baristas to the status of both "artist". Pulling flowers is also the best material for publicity. After all, you can't attract more attention when you talk about the flavor of coffee in moments than a beautiful flower.

Recently, fans often ask the editor how to pull flowers. Today, let's talk about coffee flowers again.

In a nutshell, the coffee flower is milk foam stacked on the espresso oil (crema), using the contrast of the two foam colors to present the pattern.

In this way, the first and foremost conditions are:

Espresso should have enough crema. Light baking or insufficient extraction usually does not have much crema. This point will be discussed next time.

The foam must be thin, slippery and shiny enough to flow with the milk like a liquid when rotating instead of sticking to the cup or forming a lump in the middle.

At present, there are many ways to beat milk, such as coffee machine, manual foam machine, French pressure pot, etc., different methods, but the same goal. The editor will skip the scientific principle of foam formation today, and then use his own experience to talk about how to make milk foam, and take the Italian coffee machine as an example.

The milking process is divided into two parts, simplified as: aeration (A) and heating fusion (B).

Pump (A)

Put the steam pipe under the surface of the milk, open the steam pipe, pump the steam into the milk to make milk foam, and you will hear the sound of "Zizi". What many people overlook is that the process of "nourishing" actually accounts for only 20% of the whole milking process.

Yeah, you only need 4-5 seconds to cheer up.

Many beginners think that the more milk foam, the better, so the more "Zizi" sound, the longer the time, the milk foam will become very rough, unable to do flower pulling.

Pay attention to the following video. The pumping process is completed from 0:22 to 0:27, which takes about five seconds.

When you open the steam pipe and the air enters the milk to make the foam for a few seconds, raise the steel cup so that the steam pipe enters the middle layer from the surface, which is the second part of the remaining 80% of the time.

Heating fusion (B)

In this part, the whirlpool of milk is a grinding plate, and you need to "grind" the foam made by (A) more smoothly and heat the milk to the right temperature at the same time. In this part, a whirlpool must be created in the center of the milk, in which the milk and foam rotate and run into one. At this time, you should no longer pump air into the milk, in other words, you should not hear the "nourishing sound". When the milk reaches the ideal temperature and turns off the steam pipe, you will find that the big foam has disappeared. In fact, a layer of microfoam has been formed on the surface of the milk, and that layer of foam is the material for drawing flowers.

The longer the whirlpool, the slippery the foam.

Here beginners will encounter another problem: how to create a whirlpool? It would be convenient to explain this with a chart:

The steam nozzle is placed on any straight line (not the center point) so that the steam can drive the milk to create a whirlpool. The habit of ordinary people is to put the steam nozzle in a straight line between 2 and 4, so the whirlpool is in the direction of the clock.

The most expensive place to play with flowers is actually milk. If it is purely for practice, you can first use clean water + detergent to practice pumping and heating fusion. The advantage of this method is that the cup of foamed soapy water can be reused 2-3 times so that you don't have to buy milk every time.

Like many craftsmanship, coffee flower-pulling is a technique that is easy to learn but difficult to master.

The highest state: there are no flowers in the cup, but there are flowers in the heart.

With the right milk foam, the next step is to pull flowers that rely entirely on the feel. Oh, oh, ah, the tricks you learned from other masters are:

High but slow

Low and urgent.

High and low refers to the position of the steel cup from the cup; slow and urgent refers to the speed at which milk is poured out.

High but slow

Picture

Start the steel cup higher away from the cup. When tilting the steel cup about 60 degrees, let the milk flow out slowly, but not slowly to the point of dripping. The milk is aimed at the center of the coffee water level, that is, the deepest place, so that the milk does not turn up and cover the coffee bubble with crema, turning it into a vast expanse of white.

Low and urgent

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When the cup is close to 2 stroke and 3 full, the position of the steel cup moves down, and the mouth of the steel cup is closer to the surface of the water, so it is necessary to increase the speed at which the milk is poured out. Many beginners can't "imagine" how to pour out milk quickly. in fact, it's very simple. as long as you increase the angle of the steel cup, from about 60 degrees to nearly 90 degrees, the milk must be gushing out eagerly and bring out the micro-foam on the top of the milk. so you pull out the basic flower pattern!

When preparing to pour out the pattern, you must pay attention to the correct angle of the cup. How to straighten the cup with one hand and increase the tilt of the steel cup to 90 degrees with the other depends on continuous practice to cultivate the feel.

We use Qianjie coffee [boutique mix] coffee beans as a concentrated base.

Recommended parameters of Qianjie Coffee: 13g coffee powder, single handle, 25g / 30s extract 20g espresso

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