Coffee knowledge | dozens of factors that affect beginner coffee blossom

Coffee means espresso. Let's start with extraction:

1.1 extraction quantity

The amount of extraction ESP is directly related to the extraction rate of esp, then under the same conditions, the less the liquid, the higher the concentration, and the lower the extraction rate, then the fluidity of the oil will be better, and the contrast will be higher, on the contrary, if the liquid is too much, the oil will be very hard, very water and the color of the flower will lose the contrast, so under the premise of ensuring the taste of coffee, try to extract less esp.

1.2 extraction mode

There are generally two ways to extract esp: one is direct extraction and the other is pre-immersion extraction, so what is the difference between the two methods? first of all, the extraction rate of the two extraction methods is the same. If the amount of powder, grinding, fresh state of beans and water temperature and time are the same, the extraction rate of ESP extracted by pre-immersion extraction must be higher than that of direct extraction. That is to say, the color of the oil extracted by pre-immersion is lighter than that of direct extraction, which means that a small amount of contrast will be lost, but it will reduce the acidic substance in ESP, so that the supporting force is relatively strong when making a combination pattern. Compared with direct extraction, it is not easy to make the lines spend when milk foam is combined with coffee, so the same is true if beans are very fresh. There will be a lot of bubbles on the surface of ESP by direct extraction, so we can reduce the bubbles and improve the smoothness by pre-immersion extraction. Of course, if the beans are in a very good state, the OK will be extracted directly, so this is the two different extraction methods that will make the esp behave differently.

1.3 extraction flow rate

Well, first of all, we need to know that whether to drink or just to pull flowers, the esp flow rate is too fast, and the main reasons that affect the flow rate are the amount of powder, the degree of grinding and the freshness of beans. (if you want to say that the filling strength also has an effect on the flow rate, I will only say, yes, but I will not use the filling force to adjust the flow rate.) so the esp flow rate of making jacquard must not be fast. Normal flow rate and slow flow rate are more suitable for flower drawing, so you can see in many videos that the flow rate is very slow and the amount of extraction is very small, basically in the front segment.

1.4 Powder content and grinding

The amount of powder and the degree of grinding are directly related to the taste and concentration of a cup of coffee, so if you want a cup of oil that is very suitable for gliding with embossed milk, you must consider the taste and concentration of your cup of coffee. so the more fine the powder is, the more the oil concentration, fluidity and contrast will be, but the combination pattern is not as thick as possible. The lower the extraction rate is, the more acidic esp will be, which will speed up the separation of milk bubbles, so it is recommended that the extraction rate be balanced. By the same token, beans that are too fresh are not suitable for making combinations. The solution is to grind them finer and reduce the amount of carbon dioxide and acid.

1.5.1 Fats and Oils

Let's talk about the factors that affect the change of oil and fat.

Baking degree, the lighter the baking degree is, the less suitable it is for making flower-drawn flowers, so deep-baked beans are generally used (from the first to the second explosion).

2. Milk

Milk fat: keep the milk foam in a stable state. The higher the milk fat content is, the sweeter the milk foam is.

Temperature: raise the temperature of the milk, can make the milk original lactose more fusion, hit to 60-65 degrees best! Too high nutrients are destroyed, taste like water, too low aroma can not be completely released, affect the taste of milk original temperature is also affected, usually refrigerated milk is easier to get rid of than normal temperature milk.

Tip: now popular three-dimensional flower, this kind of milk foam can only be played at a lower temperature, the maintenance time is relatively long, and the taste is relatively unsweet.

Vapour

Pipe form: a single steam hole with or without a partition, if a steam hole is cut in half, it can produce a vortex at the same time when the steam rushes out.

Quantity size: the number of holes in the steam pipe, 2 Murray 4 is fine, too many holes will produce turbulence

Dryness: condensate will come out in the first part of the steam, first pick it up with a clean dishcloth, directly into the milk will make the milk concentration thinner. To make fine milk foam, "dry" steam is the most important thing!

Milk jar

Size: related to the amount of milk foam to be beaten, milk usually expands by half the volume.

Shape: to find a fat bottom of the steel cup, so that the milk has enough room to stir

The steps of milking:

Flush before pressing the steam switch:

Objective: to rinse the steam pipe to remove the moisture at the front end and avoid the milk foam from getting too wet.

Tip: cover it with a cup or a clean rag to avoid spraying

Insert ice milk into the steam pipe:

Objective: to rinse steam into milk

Tip: tube depth: if the pipe diameter is inserted too low, it will only be heated to change the milk foam. On the contrary, if the pipe diameter is inserted too high, it will produce a big bubble, which is not beautiful. It can knock flat on the table and burst the bubble.

Insertion position: the most perfect and foolproof steam injection point is when the steam pipe is inserted into the steel cup, the steam pipe is against the small nozzle of the steel cup, and the nozzle points to the center and slightly deviates the 1cm.

Press the steam switch:

Objective: to start milking.

Tip: when steam is injected, the ears should listen attentively-there should be the sound of drinking drinks blowing on the straw, and there should be no crisp feeling of bubbles hitting the metal steel cup!

Finally, clean the steam pipe.

3. Coffee fusion

According to the coffee created, mix the milk foam and Espresso in proportion to help pull flowers and enhance the taste.

First tilt the cup containing Espresso, slowly pour the milk foam into the coffee, set the landing point to the middle deep, the milk foam flow should not be too large, keep stable and continuous, do not stop, it is recommended to learn to move the milk pot around at a uniform speed. After the fusion is completed, the surface of the coffee should be clean and consistent in color, so as to avoid white foam on the surface. If there is a white foam, you can continue to inject foam fusion into the area in order to pour the foam under the coffee.

When the foam and Espresso are fully integrated, the surface will show a thick shape, usually at this time the coffee cup is half full, and the next step is to officially draw flowers.

I'm ready to pull flowers.

Full-bodied coffee, coupled with dense milk foam, in the coffee to form a pattern, stunning and pleasant, perhaps, this is the magic of the flower bar! So, let's start with the basic heart shape, learn to pull flowers, and become the creator of coffee magic.