How to use the Coffee pattern? what is the effect of the pattern on the flavor of coffee?

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Heart-shaped flowers, I don't know if you have ever seen such a coffee flower full of girls' hearts. Many people go to cafes to drink coffee and pay more attention to its appearance, that is, pull flowers. To teach you how to make a creative good-looking flower?

If you want to make a good-looking lace coffee, you must first learn to make a good foam. Mastering the time and degree of milk is a compulsory lesson for Lahua. Only with good foam can it be perfectly integrated with coffee and the desired pattern can be formed on the surface of coffee.

Preparation work before coffee blossom:

1. Ensure the freshness of pure milk, the lower the temperature, the better, without any freezing.

two。 When milking, you need to make sure that the temperature of the milk is between 65 and 70 degrees Celsius. It is recommended to use a thermometer to measure it better.

3. When using a coffee steam engine, make sure that there is not too much steam in the steam nozzle and that water is not allowed to mix into the milk.

4. When you hear the rhythmic "bared" sound, it is proved that the technique is just right, waiting for the milk foam to fully merge, and the static reflection proves that the milk foam has a dense taste.

While making beautiful flowers, we must not forget that we should also take into account the flavor of coffee. I have seen some baristas pursue the effect of flower drawing, which will deliberately enhance the contrast between oil and milk foam. the final coffee balance and flavor is greatly reduced, coffee is the first drink, followed by the appearance.

Just like coffee should have rich micro-foam, perfect integration with hot milk and espresso, when you drink, you will have a unique sensory experience, you can enjoy both rich and delicate sweetness and marshmallow-like lingering taste.

It would be a great pity to sacrifice the taste that can affect the quality of the whole cup of milk coffee for the sake of a coffee pattern that is basically destroyed after a sip. So baristas should balance weight, vision and taste, and strike a good balance.