Will flower pulling affect the taste of the latte?
On the Internet, we can always see the topic of sex: why does coffee pull flowers? Will pulling flowers affect the taste of milk coffee? Can a good-looking flower pull enhance the taste of a hot latte? Pulling flowers doesn't look good, which means the coffee doesn't taste good. With these questions, let's move on to today's chapter.
The so-called coffee flower, is the use of steam sticks to send out the right amount of milk foam, in the fusion with Italian concentration, the use of techniques to regularly float the milk foam on the liquid surface, thus forming a good-looking white pattern.
If you want a cup of milk coffee to have exquisite "visual art", there must be a jar of high-quality foam with moderate thickness, silky texture and good fluidity, the right coffee fat (Crema), and a flower drawing technique that can be easily controlled by drawing techniques. As a result, some people wonder whether the coffee flower will affect the final taste performance.
In order to find out, Qianjie did a small experiment. First, use a shunt handle to extract the concentrated liquid (19.9 grams of coffee powder for 29 seconds to extract 40 grams of total liquid weight), then connect about 20 grams of coffee with two ceramic cups of the same size. Then use the same milk tank to pour 300 grams of milk, hit the medium thickness milk foam that can pull flowers, and then pour it into the above two coffee cups. A whole process only does not produce a picture, a shape that starts to push the leaves when the six minutes are full.
After the blind test, the Qianjie "atmosphere group" generally believed that there was no significant difference between the two cups of coffee, regardless of temperature, concentration, or coffee flavor and taste. However, there are also some friends who think that Lahua's small milk coffee tastes a little more full-bodied, especially when drinking the first sip of coffee, while the cup that does not pull flowers is more balanced and round. But from the second taste, the taste of the two cups of coffee also tended to be the same.
This difference is probably due to the difference in the "golden circle" formed by the fusion of coffee oil and milk foam. As we all know, there is a layer of brown grease Crema floating on the top of the newly made Espresso, and it is usually bitter to taste it alone. When the flower is concentrated, the dark oil is uniformly fused with white foam to form a golden "background plate", and the white part is the result of foam floating on the liquid surface.
The larger the pattern of the flower, the more oil is pushed to the edge of the cup, the darker the color of the "background board" is, and the stronger the taste of the first sip of coffee may be; on the contrary, the milk coffee without the flower evenly blends all the oil and foam into the "golden circle". The ratio of milk to coffee is equal, and the taste is relatively more balanced. It can be seen that, to some extent, flower pulling does have an effect on the taste of a cup of coffee, but the effect is very small.
If the selection of coffee beans and milk, the quality of concentrated extraction, the ratio of milk to coffee, the mixing quality of milk bubbles and the uniformity of fusion are all in place, then this cup of milk coffee will not be so bad. as for whether or not to pull flowers (how delicate the pattern is) will only affect whether the final photo shoot is photogenic or not.
Although in terms of taste, no matter how exquisite pull flowers will not directly make a cup of coffee taste several times better, it is precisely because a cup of hot milk curry has a simple and good-looking pattern, in addition to giving drinkers a better visual experience. it can also reveal from the side that the concentrated extraction state is moderate and the foam is of good quality, and can directly reflect the excellent skills of the barista. People will pay so much attention to the quality and quality of a cup of coffee.
Finally, from the barista's point of view, Lahua is not only a decoration for a hot latte in terms of appearance, but also a barista's love and pursuit of the process of making a good cup of coffee, as well as a focus on customer experience. If it were not for flower-pulling, many friends would not be interested in coffee, let alone bring so much cultural dissemination and in-depth study of flower-pulling skills. This may be the meaning of the coffee flower.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
Do you know the history of coffee?
Pulling flowers, called "Latteart" in English, refers to the combination of Italian concentration and steamed milk, and finally leaves patterns on the liquid surface through fusion techniques. The next article will take you to understand the history of the development of pull flowers. In the 1980s David Hume (Dav.
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Usually, friends who make their own milk coffee at home will have the idea that they want to master the difficult pattern of flower drawing. However, it will be bound by a coffee machine with weak steam, and the milk foam is relatively thick / rough, so that it is easy to atomize during flower drawing, or the foam hardens and does not move the flowers.