The Secret of Milk drawing in Coffee-the knowledge points that beginners are most likely to ignore

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The dense milk foam produced by hot steam is injected into the base of espresso (Espresso). The fine foam composed of tiny bubbles is supported by the coffee oil (Crema) on the espresso, coupled with the barista's flower-drawing skills, and finally a beautiful pattern is sketched on the surface of the latte.

And the key to mapping with milk in coffee is:

1. Considerable quality espresso (Espresso) base

two。 Even and fine milk foam

Here, this is not to say that the barista's sloshing skills or the choice of other coffee utensils are not important, of course, if discussed in detail, it can be extended to the influence of the mouth of the steel cup and the shape and surface area of the bottom of the coffee cup. You must consider the figure to be made, and then determine the extent to which air is pumped into the milk by steam. All of the above will affect the flower composition.

The editor believes that these two are the key factors that are really important.

In order to make a beautiful latte, you must not only have the ability to make dense milk foam, but also extract an espresso base that is suitable for pulling flowers. In the absence of these two keys, it is difficult to pull out good flowers no matter how powerful the skills are. This may also be the most easily overlooked point for beginners who have just come into contact with pull flowers.

Today, the editor takes the drawing of coffee flowers as the premise and uses his own experience to share:

-how to extract the espresso that is most suitable for flower drawing?

-how to make a dense and even milk foam?

-concentrated extraction & mastering the time point of milk foam production

Under the premise of playing with flowers, let's talk about the extraction of espresso first.

To play with flowers, learn Espresso first. This is almost a clich é, but the espresso base for making flowers is actually a little different from the Espresso for direct drink reference. The most beautiful espresso bottom is not necessarily good to drink directly, and Espresso, which has the most perfect flavor and taste, is not necessarily suitable for pulling flowers.

First of all, whether your coffee machine is fully automatic or semi-automatic, the bean grinder and the Italian machine are combined or separated, you should theoretically be able to grind the coffee beans into powder.

The scale of each bean grinder is different from the thickness of the grinding machine, so it needs to be adjusted according to the situation. In fact, there is no need to be intimidated by these data, all the parameters may vary depending on your tool, but we can basically use the flow rate results of the extraction to determine whether the concentration is good or bad:

A . The flow rate is too fast, the possible reasons are:

-the grinding is too rough

-too little powder filling.

-the surface of the cloth powder is uneven

-lack of strength to fill pressed powder

B . The flow rate is moderate (slightly fast)

C . The flow rate is slightly slower, and the possible reasons are:

-slightly finer grinding

-too much powder filling

You may often see the extraction results of An in convenience stores or in the company's fully automatic coffee machine, which is too fast to really produce good coffee oil. In terms of color change, it can be seen that the color changes quickly from dark brown to light brown, and the time the water passes through the coffee pressed powder is too short and too fast, so that the concentrated bottom extracted will be especially watery, and the color of the bubbles floating on it will be light and thick, which will affect the promotion of the injection of milk bubbles when pulling flowers, and the bitterness will be more obvious in drinking.

On the other hand, the extraction result of B is relatively close to the generally acceptable drinking quality, and there should be a relatively basic bottom in drawing. At the beginning, you can try to practice with the extraction result of B. the color change can end the extraction before turning to light brown.

Although the extraction of C looks a little slow, as if the front segment has been infiltrated for a long time, the extracted coffee oil is rich, and when milk foam is injected, the fluidity of the fusion of milk foam and coffee oil is particularly good. To pull flowers to do convection map players may prefer this kind of extraction speed, in the end will also get a higher oil content of the front concentration.

Of course, the extraction knowledge of espresso is profound, and there are many baristas who use scientific data and quite high cup testing ability, and they must have more rigorous ways to judge whether a cup is good or bad. The level and principle of coffee machine equipment will also affect the stability of extraction, and then affect the quality of concentration.

Here to declare a sentence: parameters, flow rate, does not represent the quality is good or bad, here is just to share with friends who just want to participate in the art of flower drawing a relatively superficial concept, so that beginners who do not have so much research on extraction parameters, we can also use an intuitive way to determine whether the extracted espresso is suitable for pulling out a cup of good flowers.

This time, I would like to add a few points of my own experience in condensing:

For the filter cup of 58mm, the size of the filter cup is recommended to use the powder that can be filled as 20g-22g, with the coffee cup of 12oz (about 350ml) to concentrate 30ml is the best, which is more than double concentrated.

Under this condition, the rich concentrated oil filtered out is the most suitable for flower drawing, because the former 30ml is extracted with double concentrated coffee powder.

So if I only want to drink a single cup of concentrate, can't I pull flowers!?

Sure!

But must be honest, have tried a single concentrated 7Murray 10g extract 30ml in a smaller coffee cup (about 240ml or 300ml), the oil content in the front section is really not enough, pull a general onion heart may be OK, to let the milk foam slip around in the concentration, the editor suggested to start with double concentrated extraction, remember to match the deep-baked beans will be easier to use.

Steam & foam making-

If you have a household machine with fairly strong steam, in order to steam out fine foam, you may start to study the mouth shape of the steam sprinkler, because this will affect:

1. Steam intensity

two。 The rate at which milk is heated

3. Which in turn affects the way you practice milking.

-porous sprinklers: for example, 3 holes or 4 holes

For ordinary household machines, because it distributes the overall steam volume to each hole on average, the steam intensity of making milk foam visually or actually will feel weaker than that of single-hole steam nozzles.

But in fact, people who have used the single-hole steam nozzle attached to the original factory know that although the steam of the single hole is strong, it is difficult to control the steam, and it will give people the feeling that the steam is "too strong". The steam of the single-hole nozzle is too strong and messy. How to milk is to burst the texture of the milk foam.

Although the porous sprinkler dispersed the steam intensity, it can give a more stable and evenly dispersed steam flow, at the beginning of the practice of making milk bubbles is a more suitable choice than a single hole, the only thing to pay attention to is porous due to average dispersion of heating, milk temperature rises very fast, accidentally milk bubbles are still being dispelled, as a result, the steel cup has been overheated (more than 70 ℃) leading to the hand can not hold the steel cup.

There is also a type of in-line nozzle on the market, which is commonly known as the samurai sword steam nozzle.

- Inline (samurai sword) nozzle:

1. The steam is sprayed in a straight line, concentrated in intensity but not limited to a single point.

2. Single direction, strong steam causes milk flow vortex to form quickly.

3. Due to the vortex churning fast, suitable for doing at the same time, beat cotton.

The amount of milk used to make milk foam is also particular, for example, 600ml pull flower steel cup should hold at least half the volume of milk (320--350ml).

If the steam pipe of the household machine is on the left side, it is stable against the lower right corner of the pull flower steel cup. The steam nozzle is completely immersed in the milk liquid level first. After turning on the steam, the hands slowly move the pull flower steel cup down a little bit. The purpose is to let the steam pipe slightly expose the liquid level. Hear the sound of air pouring into the milk to adjust the degree of contact between the liquid level and the steam nozzle (this step requires many exercises, and it is also the most difficult part to practice). When the temperature of the steel cup reaches about 60℃, turn off the steam and stop.

After preliminary observation, the liquid level should be at least 20% higher than 20%. If there is too little expansion, it means that the milk has just been reheated with a steam pipe. If the liquid level is raised too much, the foam may be coarser and harder this time.

If the milk does not form a whirlpool at all, it is likely that the foam will not be detailed enough this time, for several reasons:

1. The steam of the household machine is too weak to drive the formation of the vortex.

two。 The steam pipe is unstable and the direction is out of order.

The formation of the whirlpool has several advantages. Whether your milk foam is made first or together, the whirlpool can make the upper and lower layers mix more evenly and contribute to the formation of dense milk bubbles. (the dense milk foam should have a smooth, shiny blingbling reflective surface.)

Finally, don't shake the composition of the steel cup before pulling flowers, you can try to observe with the naked eye what the foam will look like when it comes into contact with concentration.

If it is very meek and keep pushing forward, it means that the quality of this milk foam is OK!

If the whole bubble seems to pour down without any sense of fusion, it means that the foam is too much or too hard (can be drunk as a cappuccino).

If nothing white floats on the concentrate, it means you were just heating up the milk.

Concentrated extraction & timing of milk foam production-

At the beginning of the practice of flower drawing, everyone should have a question: should I do concentrate or milk foam first?

The general intuitive reaction should be: why don't you concentrate first? Because the foam will be layered after being kept for a long time.

It was the same with me when I first came into contact with pull flowers. I did concentrated extraction first, then put it aside after extraction, and then began to make milk foam. But you should notice that the longer you concentrate, the Crema on it will slowly disappear. Especially when you use a household machine to make milk foam, the steam is usually not as strong as the business machine, the time to make milk foam will be longer, and the state of concentration is not so good at this time.

The better conditions for us to pull flowers are that the concentrate has just been extracted and the milk foam has just been made (uniform and meticulous), both of which are in the best condition.

To avoid the situation of "concentrated milk foam or milk foam is concentrated", try to make the two production time closer to the same point. Of course, this sometimes depends on the limitations of machinery and equipment, and it usually takes two boilers to do these two things at the same time. After all, the temperature range of extraction and concentration is 90 Murray 95 degrees C, and the temperature of the boiler that ejects steam must exceed 100.

If the espresso cannot be carried out with the milk foam, the espresso that has been put for a while can shake him away directly, and the harder espresso can do the same, and the liquidity will be better.

That's all for today's sharing. Thank you for your reading. Let's continue to make progress on the road of coffee drawing.

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