The basic steps of pulling flowers and leaves in coffee? To shake the wrist holding the flower cup from left to right, let it steadily

The basic steps of coffee flower pattern are as follows:

(1) Espresso Coffee: as the Latte coffee we use to make flowers is made by Espresso, it is also necessary to extract the correct Espresso. After all, this is a drink to be imported rather than a work of art, and we still have to ensure the quality of its import. In this way, more than 10 cups of failed flowers will not be wasted in the process of doing exercises. After all, the quality of flowers will not affect the taste of coffee. If you want to make a pure Espresso, you must use a pump coffee machine.

(2) whole milk: do not use skim milk, because the fat content of skim milk is too low, so the taste of the foam will be much worse than the whole milk.

(3) Steam foam machine or manual milk bubble pot: milk foam is the product of fine mixing of milk and air. The way to make milk foam is to pump air into the milk. The principle is simple, but it is not a simple thing to make a cup of dense and meticulous foam. The most common problem is that too much air enters the milk, producing too thick hard foam, which floats on the surface and cannot be fully mixed with coffee, so you can't enjoy the fine texture of foam mixed with coffee the Spring Equinox when drinking. It is recommended that you use a steam foam machine to make milk bubbles, which will make the process easier. Now many pump coffee machines have this function built in.

(4) pointed-beaked flower cup (beating the nipple): this thing is the most easily overlooked, although it is inconspicuous, but it is also very useful. First of all, the temperature requirements of milk bubbles are relatively high, only at 60-80 degrees will produce good quality milk bubbles, so you can feel the temperature of milk through the stainless steel milk tank. Secondly, in the production of pull style, the small sharp mouth is like a painter's brush.

Pull flowers to start the action to shake the wrist holding the flower cup, steadily let the wrist do horizontal left and right to shake back and forth. This action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks. Gradually move the flower cup back to reduce the range of the shaking, and finally draw a thin straight line forward when you close the cup, drawing the stem of the leaves in the cup as the end.