The Historical Origin of Coffee drawing Story the development and change of latte flower drawing art
Coffee shop produces milk-based espresso, pull flowers are often standard, simple love, leaves, complex can also see animals, cartoon patterns.
In some coffee competitions, pulling flowers is a necessary professional skill for baristas, and all kinds of exquisite patterns are not to mention. So who developed such a gorgeous technique in the first place?
Does the coffee flower originate in Italy or the United States?
A cup of coffee needs flowers, of course, without a pressurized espresso machine and a steam bar. In the early 20th century, Luigi Bezzera, a manufacturer in Milan, Italy, invented the first semi-automatic steam pressurized coffee machine in order to extract coffee more efficiently, and applied for a patent in 1901. Later, the Italian company La Pavon bought the Bezzera patent and added a steam bar to the coffee machine, which was put on the market in 1906.
Although there has been a practice of steamed milk in Italy at the end of the 19th century, the emergence of the flower was decades later, and the art of it was recognized by the public thanks to Americans. In the 1980s, David Schomer set up a coffee stall in Seattle, USA. One day when he was making an espresso, he happened to put the last white foam on the liquid surface to form a "heart".
Later, after an in-depth understanding of the style and production technology of Italian espresso coffee at that time, David set up Espresso Vivace and delved into this "drawing pattern" technique to improve and train more baristas to produce high-quality flower art. The decorated coffee began to spread in the United States in the late 1980s and quickly spread around the world.
Coffee flower drawing is also called "latte art".
Latte is transliterated from the Italian word "caf è Latte", and "Latte" means milk. Put the hot milk into the espresso and pull out the "artistic" pattern, so it is called latte art "Latte Art".
The early coffee flower is just a simple pattern of love, leaves, and so on. With the development of boutique coffee, baristas all over the world pay more and more attention to this skill. They began to design for more elaborate visual effects, as well as a carving technique that uses foam and accessories to create bolder graphics.
At first, baristas paid more attention to the presentation of patterns, but after the development of the industry and the high demand of consumers, coffee flowers are not only visually fastidious, but also constantly improved in the dense taste of milk and the ways and techniques of integration with concentration, so as to enhance the overall taste of coffee to reach the so-called state of color, aroma and taste. David points out that a high-quality espresso and high-quality milk are crucial to making exquisite flower art.
The popularity of milk coffee such as latte and Australia White in social media and moments is largely due to the addition of Latte Art. Who doesn't like the coffee they ordered not only has a mellow taste, but also has a delightful beauty.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex
- Prev
The latest barista exam questions in the knowledge of boutique coffee are coming!
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) more boutique coffee beans please add private Wechat Qianjie coffee, WeChat account: Qjicieex2022 will be over in a twinkling of an eye! Have you finished reading all the coffee books you bought this year? Say no.
- Next
The difference between the flavor characteristics of sun-cured coffee and water-washed coffee which is more sour by sun-washing?
Usually when we buy coffee beans, if we want to be sweeter, we will prefer sun-treated coffee to washing. Is tanned coffee really sweeter than washed coffee? Where does sweetness come from? Qianjie's previous articles have explained that the "sweetness" in our coffee mainly comes from carbohydrates in raw beans.
Related
- Unexpected! Mstand actually launched scallion pancakes?!
- Why are cooperatives more common in Ethiopian coffee companies? What are the characteristics of Guodin coffee?
- White expectations! Manner's Peripheral Cup was "only announced but not included"?!
- Rain resumes in Brazil! Coffee bean production rises and prices fall
- Why is latte bitter? What is the ratio of coffee to milk in Latte? How strong should the coffee foam be?
- What is the best sugar in coffee? What is the difference between white sugar and yellow sugar? How to make a Camelot latte?
- How should coffee beans be preserved? The four coffee beans stored cannot be "touched"! How to store coffee beans best?
- Why can't an 18-gram powder bowl hold 18 grams of coffee powder? How good is the grind of espresso? How to determine whether the thickness of coffee beans is appropriate?
- Somalia expelled Ethiopian diplomats! Coffee export problem is serious
- Where is Mantelin coffee mainly grown? What is the Ateng in Indonesian coffee?