Latte draw pattern Learning Guide what kind of milk should I use to pull flowers?

Many people attach great importance to the "white pattern" when practicing drawing flowers. With a little practice, you can pull out a nice pattern. However, the white pattern looks good, but it feels "dirty".

It turns out that the brown "picture" is uneven in color and looks very "dirty". In the standard of drawing flowers, in addition to the neat pattern, the cleanliness of the liquid surface is also a very important indicator. Why is the picture "dirty"? This is mainly due to the fact that milk foam is not fully integrated with espresso oil. This leads to more coffee oil in dark places and more milk in light places, so that the whole looks very "dirty". This is what Qianjie has always said, the integration stage is more important than the drawing stage. If the integration is not sufficient, even if the pattern pulled out is very good-looking, it will reduce the overall score. And a cup of uneven fusion latte, it is very likely to drink the first sip of coffee bitter, the second sip of milk light, affecting the taste. How to make the surface of the foam clean and tidy? 1. Qianjie believes that the first thing to do is to control the quality of milk foam and grease. Sometimes there is no problem with the fusion method, but the final pattern is still very dirty. It is very likely that the quality of milk foam or grease is not up to standard. If the milk foam, coffee oil stratification is serious, and relatively thick, rough, in the fusion is more difficult. To make the surface of the flower clean and clean, it is best to have a strong fluidity and delicate milk foam, and the coffee oil should also be delicate and can flow rather than caking. 2. Fusion techniques. The common 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 to move in a relative circle. One high and one low stirring intensity can easily mix the coffee and milk fully.

As for the size of the circle, Qianjie suggests going around the maximum circle without hitting the wall to let the coffee surface flow. Pay attention to the hand holding the coffee cup and straighten it slowly. Imagine mixing the yolk and egg white with chopsticks before steaming the eggs. The milk poured in is equivalent to chopsticks and espresso is equivalent to eggs. (3) the height at the time of integration. This is also the key to fusion. If the milk tank is placed too close to the liquid surface, the stirring force is insufficient, and the milk foam is easy to float on the surface, it is easy to have a "dirty" feeling of uneven fusion. If it is too high, and because the impact is too strong, there will be bubbles on the liquid surface, and when the bubbles burst, they will leave imprints and are not very clean. So generally, the distance between the nozzle and the coffee level is about 5 to 10 centimeters.