Why is it necessary to integrate the skills of beginner coffee before drawing flowers with latte coffee?

Latte is one of the most common coffee drinks. Watch the barista pour milk into the espresso and make a good-looking latte in the blink of an eye. But in fact, a good-tasting and good-looking latte is not so easy to make, one of the big hurdles is integration.

Fusion refers to fully mixing part of the milk and espresso, not only to make the flowers look good, but also for the taste stability of the latte. Just imagine, if a cup of coffee is not fully blended, then the content of coffee liquid in the latte is not consistent with that of milk, so it is possible that the bitterness of the first sip of coffee is stronger, and the second sip of milk is stronger, making the whole experience worse.

What is good integration? Because of this, fusion has become the top priority of a cup of milk coffee. First of all, a good fusion is the uniform fusion of coffee oil and milk foam on the surface, which is shown in the color consistency of the liquid surface, which is often called the "golden circle". The second is the coffee liquid surface is delicate and smooth, no big bubbles. A big reason for bubbles is that you pull the vase too high when you merge, and the milk breaks through the bubbles formed by the coffee oil. In the eyes of baristas, perfect integration is far more important than pulling out a beautiful pattern.

Are there any skills for flower-pulling fusion? First of all, ① is "hardware" pass! In other words, the quality of espresso and milk bubbles is better, espresso oil is rich and sticky, and milk bubbles should be delicate and fluidity. In many cases, the bad fusion is due to the thickening of the milk foam, resulting in poor fluidity, and the milk foam floats on the surface. And before fusion, shake the coffee cup and milk jar, so that the liquid fluidity inside will also increase the success rate of fusion.

The height of the cylinder nozzle when the ② is fused, we all know that when drawing the flower, we should lower the cylinder mouth close to the coffee liquid surface, so that white foam can appear. The same is true of the easy truth, too low, a large number of milk bubbles will float on the liquid surface, resulting in uneven fusion. If it is too high, there will be the problems mentioned above, and bubbles will appear on the liquid surface.

Generally speaking, the distance between the nozzle and the coffee level is about 5 to 10 centimeters. Everyone has different habits, so there is no completely fixed standard of height and distance. ③ fusion technique, the general fusion technique is to stir in one direction, holding the coffee cup in the left hand and pulling the flower jar in the right hand, and the two hands stagger half a circle for relative circle movement. The stirring strength of one high and one low can easily mix the coffee and milk. As for the size of the circle, Qianjie recommends the maximum circle without hitting the wall. Pay attention to the hand holding the coffee cup and straighten it slowly.

As for the amount of ④ fusion, it depends on how big the picture you come up with. If it is not like a flower, it can be fused to the fullness of the cup, and the taste of the coffee is still well preserved. If you come up with some simple patterns, you can blend into the 7-cent fullness of the cup. If there are some complex patterns, it can be merged into the 4-cent fullness of the cup.