Why is Italian latte a must-take item for baristas? The practice of pulling flowers for latte coffee is the step trick!

As we all know, baristas go through a round of core skills assessment whether during an interview or before promotion. In addition to theoretical knowledge of coffee, the assessment also includes the ability to practice hands-on. For many coffee shops, hot lattes can be said to be a must-have item at every stage, especially during interviews.

Because by making a cup of hot latte, we can comprehensively and efficiently evaluate a barista's core skills and strengths.

1. Operation process For example, during the production process of hot lattes, we can see the technical specifications of the barista. If you simply split the production of hot lattes, you would make espresso, stir up the milk foam, and then blend it with lavas. But if we further subdivide the content, there are many links such as grinding, weighing, cloth powder, pressing powder, extraction, smoothing milk foam, fusion, drawing flowers, and finishing the bar.

From whether the operation of each link is standardized and smooth, we can see how solid a coffee maker's basic skills are. The more skilled the barista is, the more comfortable it will be when operating. Not only can the operation be very standardized, but the speed of completion is also considerable. Of course, the examiner needs to observe not only whether the behavior is standardized, but also whether the taste and taste of the hot latte, as well as the complexity of the flower pattern are all the contents of the assessment.

Second, the quality of milk bubbles is just like what is often shared on Qianjie. If we want to create a beautiful drawing pattern, then we have to send out a high-quality milk bubble. A high-quality milk foam suitable for pulling flowers must meet at least three requirements: it is delicate and dense enough, has a suitable thickness, and has high liquidity. Only this kind of foam can create a beautiful pull flower pattern, and this is exactly the foam needed for a hot latte.

Therefore, the thickness and quality of milk foam have become a required course for baristas before learning to draw flowers, and have also become a criterion for measuring whether a barista is professional.

3. Latte's drawing flowers Although the quality of the drawing flower pattern will not directly affect the taste of a cup of coffee, we can see the barista's skills through the completeness, refinement and complexity of a drawing flower pattern. Proficiency.

Because if the barista wants to make a beautiful drawing, he needs to repeat the boring practice many times. It is not until he develops muscle memory and knows how to make the lines that he can draw delicate and exquisite patterns on the coffee surface. The harder and finer the pattern, the longer it takes to practice, so through the flower pattern, we can directly see the flower skills of a barista.

Finally, the taste of coffee is the taste of coffee. In addition to the espresso extract, the taste of latte coffee is also affected by the temperature of the milk and the quality of the fusion of milk foam and coffee.

We usually use temperature as a stop point when we send latte foam, and when the milk temperature reaches the range of 60°C~65°C, it will stop sending. The reason is very simple, because this temperature range can activate the sweetness of lactose, and then the milk will not burn the mouth and taste better. When we use milk foam at this temperature to make lattes, the taste and taste of the latte will be even better. Then so is the quality of integration! As Qianjie often shares, the quality of the fusion will not only affect the background cleanliness of the flower pattern, but also affect the taste of the coffee.

If the fusion is good, the milk foam on the surface of the coffee will be close to the taste of the coffee liquor, and there will be no very abrupt contrast, and then the background of the drawing flower pattern will be very clean; if the fusion is not good, not only will the drawing flower background be easily messy, and the taste of the milk foam will also be different from the taste of the coffee liquor, with a strong contrast. So by tasting the taste of latte, we can further understand the degree to which the barista has mastered the core skills. In the end, we only need to combine all aspects of performance to evaluate whether the barista's ability is up to standard, which is something that many other coffees cannot do. Therefore, latte has become a must-have item for assessing baristas.

- END -

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473