Summary of training and teaching of coffee flower drawing

Flower drawing, one of the logo skills of baristas, is expressed in various and complex forms. In the process of learning coffee flower drawing, we should keep practicing, constantly summing up and patiently communicating, so that we can master flower drawing skills faster and better.

The summary of coffee pull skills training is as follows:

First, on the fusion of fine foam punctured the moment of crema, about the integration will slowly begin. Baristas usually have two habits when dealing with integration. 1. The "circle" method, in which the foam is circled clockwise or counterclockwise in the coffee liquid, has the advantage of flexibly repairing the "whitening point"; 2. The "left and right" method, in which the foam moves back and forth at a uniform speed in the coffee liquid, has the advantage of not destroying the crema color of the "other side".

Second, the forms of expression of coffee flowers in composition are classified, and the author's expression can be interpreted from the artistic conception of composition!

It can be summarized as follows: 1. Left and right symmetry of wobble; 2. Color difference contrast clarity; 3. Overall complexity of pattern

The main points are as follows: 1. Make different foam according to different flower drawing, and be good at using {dry, dry, wet}.

two。 Choose different cups {wide mouth, standard, tall cup} according to different flower drawing.

3. Be good at expressing an artistic conception.

Third, about the swing in the creation process of coffee flower, in addition to the perfect composition and skilful integration, there is also a core technique skill is "swing".

It can be summarized as follows: 1. The arm cooperates with the "middle" flow of the wrist and shakes the vat at a uniform speed, with a range of about 1CM.

two。 Arm with wrist "large" flow uniform speed left and right sway pull vat, left and right swing is about 2CM.

The works are summarized as follows: the former is small and fresh, the latter is high-end!

About concentrated Espresso is a kind of espresso extracted by coffee machine using blended coffee beans. Perfect Espresso, from blending, mixing beans, baking, grinding, loading, filling, pressing, timing, extraction, production. Many links test the skills of baristas, and at the same time, it is also the pleasure of human participation!

It can be summarized as follows: 1. Grease, tiger pattern, leopard pattern, thickness

two。 The fruit is sour, smooth, lingering and persistent.

Fifth, in the selection and application of foamed milk, choose fully refrigerated whole milk, foaming is a process of "changing" fat and protein and recombining, which depends on the control of steam intake and the formation of "whirlpool". Delicate and long-lasting milk foam is divided into: dry, semi-dry, wet. These different quality milk foams are applied to different styles of flower drawing!

Treatment of foam: 1. Shake up and down and break the coarse bubbles

two。 Shake left and right and mix well.

Sixth, about habit baristas in the work to develop good professional habits and literacy is particularly important, these workplace ethics and training will always be accompanied by the development of coffee career.

The summary is as follows: 1. When preparing, eliminate unnecessary tools and avoid interference

two。 When making, maintain the standard production process and keep it clean.

3. After production, the table cleaning tool is reset and in good order.

4. Diligent creation, combined with coffee theory knowledge, practice notes!

Seventh, about creativity in the system of espresso, creativity and research and development are the main theme, a cup of delicious delicious taste, injected into the creator's emotional thinking.

The summary is as follows: 1. Eatability and portion of Creative Coffee

two。 Maneuverability and process of Creative Coffee

3. Replicability and Promotion of Creative Coffee

4. The composition and expression of Creative Coffee

5. The overall beauty and simplicity of creative coffee.