Basic coffee flower drawing teaching: detailed step diagram of leaf shape flower drawing of a thousand-layer heart tree!

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Recently, Jay Chou shared his coffee drinking routine on social software. Em... Ah is really embarrassing.

Different from other sharing, baristas from all sides gathered at the bottom of the comment area to discuss the reasons for the formation of such a pattern, while comforting friends who have just learned to pull flowers in coffee.

that! If you encounter the same situation, how do you adjust it?

We can see from the picture that the barista wants to make an embossed leaf pattern. However, from the perspective of the hierarchical clarity of the embossing and the presentation range of the final leaf main body, there are two main problems in the above picture: the milk foam is thickened so that the fluidity decreases, and the final leaf main body swings less when it is made.

(practice until grumpy

)

Every day we make flower patterns, the most important thing is the thickness and fineness of the milk foam! Because this will determine whether the milk and coffee can be mixed and the smoothness of the final picture.

The fineness of the foam depends on the depth and angle at which the steam stick is put into the milk surface. The steam head is not put as deep as possible, after all, the main purpose of milk is to pump air into the milk. If it is too deep, the steam hole cannot touch the air to form a vortex. If it is too shallow, the steam hits the liquid surface, forming rough bubbles and splashing milk.

The steamed milk stick is put into the milk tank at an angle of 45 degrees, so that the milk can form a small whirlpool as soon as possible, and the appearance of the whirlpool can involve thicker milk bubbles into the liquid surface.

The thickness of the foam depends on the time it takes to inflate. Put the steam head into the 0.3cm and turn on the steam switch, and you will hear a "squeak-squeak" sound, which is the inflatable stage.

The thickness of the milk foam for making lattes is 1cm, so we don't need to over-inflate. When you hear the squeak 4-5 times, you can adjust the depth of the milk stick back to 0.8-1cm, maintain a 45-degree angle to create a whirlpool to eliminate the coarse bubbles and heat it to the appropriate temperature.

(the final product: smooth and delicate, with resistance and strong mobility at the same time)

The fusion of milk and espresso determines the cleanliness of the "background board" of the pattern and the overall taste of the coffee. The general method of fusion 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.

The production of leaf patterns is important in the landing point and trajectory. The leaves are a backward version of the thousand-layer heart, so we have to keep the same range of swing in the whole pattern.

The situation in figure 1 in the picture and text is that the milk foam is a bit thick, which leads to greater resistance when the main body of the leaf swings in the later stage, and the barista may also be in a panic, resulting in a reduction in the extent of swinging the milk tank.

The principle of the leaf drawing is based on the heart of a thousand layers-reducing the flow while swinging and retreating. So in order to pull out the delicate leaves, we need to raise the vat within the 0.5cm-1cm height of the liquid distance. This distance allows the foam to wobble wide enough to form lines like fishtail lines.

When you are about to retreat to the edge of the cup, you have to start the closing activity. don't rush to raise and pull forward when you finish. The correct way is to lower the cylinder mouth and pour out more white foam. Let the end form the size of a small peach heart, and then raise the cylinder mouth to finish forward.