What is coffee flower? How are milk coffee flowers made? Latte coffee pulling tips! How to pull the flowers of Italian coffee?

By pouring milk foam out of the flower jar, we can draw a variety of unique patterns on the surface of the coffee liquid, and this practice has a professional title, namely "flower drawing art", referred to as "flower drawing art". Qianjie often said that although pull flowers will not change the taste of coffee, but because of its unique and simple style is very ornamental, so with its existence, milk coffee can give people more visual experience, in other words, give more "emotional value". Even people who have not drunk coffee can imagine the taste of coffee through exquisite patterns. So in the beginning, the popularity of the latte is largely due to the existence of the flower. And this also leads to that no matter what kind of milk coffee, as long as it has milk foam, it will always be "manipulated" by baristas.

However, some friends found that the coffee pattern in most of the takeout packing cups was not as exquisite as that in the restaurant cups. It's either a beginner's heart or a tulip that "pushes the golden oil". Compared with the complex patterns that occasionally appear in the takeout cup, the pull flowers in the takeout packing cup are as simple as they can be, and as simple as they can be. This makes people wonder, is it really so difficult to pull flowers with a packing cup?

Indeed, packing cups are more difficult to pull flowers than eating cups. Because the packing cup increases the difficulty of flower drawing in two aspects, we need to master a higher degree of proficiency in order to make the same pattern as the restaurant cup on the packing cup.

Why is it more difficult to pick up flowers in a packed cup? Well, first of all, it is the caliber of the cup. Generally speaking, the caliber of the regular restaurant latte cup is about 10cm, while the takeout cup is 6cm~9cm. The caliber of the cup determines the size of the coffee surface. We can think of the coffee surface as a canvas. When the canvas is bigger, we have more room to operate, and when the canvas is smaller, the less room we can operate.

The same pattern will require different lines depending on the size of the canvas, so for baristas, it will be a test of whether they can flexibly control the lines. The second is the height of the cup! In fact, the steps of flower drawing are mainly divided into two stages: fusion and drawing. Generally speaking, when we use the ceramic cup to make the flower, it will be merged to half the capacity of the cup, because in half of the time, the flower jar can be close to the liquid surface, and we can easily draw the pattern. But because the restaurant cup is relatively high, it is usually in 10cm~15cm. If we draw flowers in the middle of the fusion, the foam will go directly into the coffee because the nozzle is too far away from the liquid level.

So we need to increase the amount of milk fused until the liquid level reaches seven to eight points of the cup before pulling flowers. However, due to the high liquid level, the remaining maneuverability space is relatively small, if not a master, it will be difficult to make a complete complex pattern. Therefore, relatively speaking, it will be more difficult to pull flowers with a packing cup. But it is only more difficult, not impossible to draw. As long as we master the skills, then we can also "walk flat" and make complex flower patterns as easily as eating cups.

But this requires all baristas to study hard and master the output of milk and the control of lines. In general, Qianjie Association recommends using a smaller amount of milk (that is, less milk is poured in at a time) to carry out fusion. Similarly, the fusion will be carried out until 7-8 minutes full. The reason for using less milk is that if you pour too much milk, because the cup is higher, it will add a stronger force to the injected milk! Then because of this force, the milk will bounce back to the bottom of the cup after blending into the coffee, thus affecting the cleanliness of the liquid surface. So this is a point that we need to pay attention to.

Of course, the reason why the packing cup does not make the difficult flower pattern is not necessarily the barista's lack of skills, Qianjie here is just talking about the difficulty of the packing cup flower pattern. Generally speaking, packaged coffee does not make difficult flowers because it can reduce the waiting time of guests. After all, many guests are ready for a cup before going to work. As a shopkeeper, they naturally need to take care of the guests.

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