Four common questions that novices must pay attention to when learning to draw flowers! What should I pay attention to for in latte coffee?

Did you know that coffee florets also have a preparation as important as hand steaming, that is, fusion. Fusion refers to the step of mixing coffee in advance through the use of a small amount of milk. The reason why Qianjie will equate its importance with the steaming painting of hand-made coffee, because this action is the same as steaming, whether the operation is correct or not can directly affect the quality of the coffee.

If the steaming is not done by hand, the coffee can not be fully vented, which makes the extraction more difficult, and the coffee is more prone to insufficient extraction. The fusion of the coffee flower will affect the beauty of the pattern, increase the difficulty of drawing the pattern, and even affect the overall performance of the coffee. Therefore, fusion is a very important preparatory action for coffee flower pulling. Not only a novice, but also for many old players who have been in the circle for a long time, it is not an easy thing to do well. Because different from stuffy steaming, there are still many things to pay attention to during fusion, if you don't pay attention to it, it will leave an irreparable "scar" to the liquid surface.

But when a problem arises, we still need to know what the problem is, so that we can make relative adjustments. So today, Qianjie will share the mistakes that are often triggered during fusion. You can pay attention to them when you are pulling flowers, so as not to increase the difficulty of drawing for yourself.

First, the flow distance is too low, one of the most common problems is that the flow distance is too low, here Qianjie first briefly explain the flow distance. The "flow distance" in the coffee flower refers to the distance of the milk foam from the mouth of the milk tank to the coffee liquid surface, which will directly affect the effect of flower drawing and fusion. When the flow rate is fixed, the higher the flow distance, the stronger the impact of the foam, and vice versa.

In general, we use high flow distance to inject milk bubbles during fusion, because in order for the foam to be fully integrated with coffee, we need a relatively strong impact to rinse the foam into the coffee liquid and mix it. But many friends will be more "convergent" in the operation, and will use a low flow distance to inject milk foam. Then because it is too close to the coffee surface, the milk foam does not have an impact, leaving lines on the liquid surface. No matter how beautiful we are in the follow-up, the background will become "dirty" and "messy" because of these lines, and in short, the pattern is not so neat (as shown in the following picture). Therefore, in the fusion, we need to pay attention to control the flow distance, let it as high as possible, so as not to dirty the neat "canvas".

Second, the main point when the flow is too large is not only the flow distance mentioned above, but also the "flow". The flow rate of coffee pull refers to the amount and speed of milk foam poured out of the vat. As Qianjie said, the size of the flow is also the object that needs to be paid attention to when pulling flowers and merging.

In the process of fusion, we try not to use a large flow of milk foam, which can easily lead to the bottom of the foam and then whitening (that is, the white under the coffee liquid). Because there is not much coffee in the cup at this time, the milk foam can easily touch the bottom and rebound the "contaminated" liquid level. So in the integration, we try to control the flow.

Third, the third case of flow instability is also a problem of flow control, when foam is injected into the fusion stage, it goes up and down, intermittent (more outrageous than the figure below). This situation will have more adverse effects on coffee, but it is also the least.

The unstable flow will cause the milk foam to lose its stirring power and can not be well integrated with the coffee. At the same time, it is easy to generate large bubbles on the surface of the coffee liquid. The existence of these bubbles can become an "obstacle" that hinders the passage of lines during flower drawing. But as Qianjie said, this is a rare situation. Because the situation of unstable flow is mainly concentrated in the time when beginners have just come into contact with pull flowers, basically two to three days after contact with pull flowers, this kind of situation has rarely occurred.

Fourth, coffee has been put for too long before fusion, and many friends will focus on milk bubbles during fusion and flower drawing, thus ignoring the importance of the quality of coffee oil. But in fact, the quality of coffee oil during fusion will also directly affect the quality of fusion. If the coffee oil is kept for too long, it will be delaminated, agglomerated, defoamed and lose its fluidity.

The lost fluidity of the grease does not blend well with the foam, which allows the grease to remain "blocky" when we formally draw the flower. And this will also become an obstacle when drawing flowers, increasing the difficulty of our drawing. If we lump the coffee oil because we have to foam or other reasons for too long, it is best to shake the foam while shaking the coffee in the cup before fusion, which can cause the caked oil to be dispersed, re-merge with the coffee and regain its fluidity. In this way, when blending, the milk foam can be better mixed with the coffee and will not become a hindrance when pulling flowers.

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