Details of Tulip Tulip

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

To make tulips, you have to know when to stop and when to continue pouring milk foam, this slightly paused rule. Unlike Rosetta, which requires shaking the milk tank on both sides, tulip pulling is an effect produced by simultaneously controlling height and flow. As mentioned earlier, pour the foam high and slow. However, this time, instead of lowering the spout and continuing to pour foam, stop pouring foam completely and lower the spout of your milk jar.

When you start pouring the foam in the center of the coffee again, make sure your teat spout is as close to the coffee as possible and that you pour the foam firmly and steadily. At this point you should see a white halo in the cup, which is the first layer of tulip pull. When the halo is close to your ideal size, stop pouring in the foam and lift the spout back before continuing to pour in the foam (you must lower the spout and pour in the foam quickly) and making the second tulip pull.

Tilt the coffee cup slightly and pour the frothed milk into the espresso, allowing the coffee to blend with the milk.

When the milk is about five or six minutes full, you can start making pictures.

In the middle of the coffee cup, pour the milk column.

Push the steel cup slightly forward in a circle.

Lift the steel cup to complete the circle

When the sixth circle is almost complete, lift the steel cup slightly to reduce milk production.

Pull the steel cup forward quickly.

Quickly pull the line to the bottom of the tulip.

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