Latte coffee and flower teaching! Espresso coffee embossing skills! How thick should I make the latte lather foam?

The exquisite flower pattern not only evokes the psychology of many passers-by to taste coffee, but also attracts many friends to step into the field of coffee. Qianjie asked many friends why they chose the coffee industry in the first place, and many of them imagined that they would be able to draw exquisite patterns one day in the future. And this is the charm of coffee flowers. But if you want to talk about the skills that all baristas want to master most, it must be "embossing". Because it is different from the conventional drawing, the embossing technique is to inject milk foam by constantly swinging the flower jar, pressing the white lines into an arc, which can make the pattern more beautiful and artistic than before. Therefore, this is a skill that many baristas want to master!

But unfortunately, no matter how many baristas practice, they are always unable to make a clear pattern. So today in front of the street to share, the production of embossed flowers need to master what skills! (for those who have not yet come into contact with Lahua and want to learn it, please read this article first and learn from the basics. "how does a novice learn coffee pull from scratch?" "~)

Tip 1: the thickness of milk bubbles is largely due to the fact that many friends can not make delicate lines when pulling flowers. The technique of embossing has high requirements for the thickness and fineness of milk bubbles. Different from the big white heart, embossing needs to draw delicate lines by constantly swinging the flower jar, so this requires milk foam to have a high mobility. The thicker the foam is, the lower the mobility is, and the thinner the foam is, the higher the mobility is. To this end, we need to control the milk foam when embossing in a thinner thickness, so as to ensure that delicate lines can be drawn!

But it's not too thin! When the fluidity of the foam is too high, the pattern is easy to shift in the production process, thus destroying the whole pattern. At the same time, the latte also needs a certain thickness of the foam to enhance the touch. So we can't endlessly reduce the thickness of the foam. Qianjie is recommended to be controlled around 0.4cm, that is, a little thinner than a regular latte.

Skill 2, the degree of integration is obviously about to be successfully pressed out of the grain, but the latte is already full, and you can only hold a semi-finished product in the end, which ends with regret. This is a scene often triggered by many friends, and the problem in this case is very simple: too much fusion!

When making a regular pattern, we will be used to blending coffee into the 5-6 minutes of the cup, because this can help our cylinder mouth closer to the liquid surface, so as to better draw patterns and lines. But the difference in embossing is that it needs to be constantly injected with foam to push forward the previous lines, so if we merge too much, it will reduce our space for drawing. And, when the fusion is too much, the coffee liquid surface is more lack of fluidity, even if the milk foam is very thin, it is difficult for us to be able to introduce delicate minimalist lines.

Therefore, when making embossed patterns, Qianjie Association recommends that the fusion should be stopped when 4 points are full, and then start drawing directly. Of course, we can not ignore the amount of milk we note! When the amount of milk is too large, it is not only easy to fill the cup, but also the lines can not be made very fine, so the amount of milk injected during flower drawing should also be relatively controlled.

Technique 3. It is well known that the distance of the cylinder nozzle is too close to the liquid surface. It is well known that the pull flower needs the cylinder nozzle close to the liquid surface to draw the lines! However, the embossing can not be too close. And this is almost a mistake that most of my friends must make when they are learning to embosse patterns.

Because although the cylinder nozzle close to the liquid surface can stabilize the picture, but this will limit the shaking range of the milk tank. Embossing requires constant large (relatively speaking) swinging pull cylinder to shake out the lines, if we draw flowers close to the liquid surface, not only the swing of the cylinder will be limited, the lines will also be very thick, lack of beauty. So in the embossing, we can properly raise the cylinder nozzle, a little away from the liquid surface, so as to help us better suppress a good-looking grain!

Then the above are the three directions in which embossing needs to be skillfully mastered. When we can skillfully master, embossing this skill is no longer under the word, after all, pull flowers simply rely on muscle memory. So we just need to study hard, no matter what kind of flower production, can be "included in the bag".

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