The sum of the details you need to pay attention to when blending Italian latte and flowers! What do the flow rate and flow distance when making coffee flower patterns?

In the previous two days of sharing, Qianjie mentioned that the quality of integration of baristas when pulling flowers is very important! Because the high or low fusion quality will not only affect the cleanliness of coffee flowers, but also affect the taste of coffee. If the integration is good, the pattern background will be clean and tidy, and the taste of the coffee will be uniform; if the integration is not good, the pattern background will be messy, and the taste of the coffee will differ from the taste of the milk foam, and it will feel a little abrupt when drinking.

Therefore, it is important to integrate well when pulling flowers. And if we want to do this step well, there are three details that we can pay attention to when we merge.

1. Flow during fusion As Qianjie said earlier, one of the purposes of fusion is to ensure consistency in taste. By pre-blending a small amount of milk with coffee, the subsequently injected milk can be better integrated into the coffee. And if we want to achieve this goal, we must make the milk have a certain stirring power when blending. There are many ways to improve the mixing ability, and many friends will choose to increase the flow during fusion to increase mixing. Although this is indeed a method, Qianjie does not recommend that you have too much traffic during integration.

Simply understood, the meaning of flow means how much milk we inject at a time. The greater the flow, the more milk we inject at the same time, and vice versa. When the flow reaches a certain level, a disadvantage will occur, that is, the milk will have a greater momentum. The huge impact can easily cause turbulence. Although coffee can be well integrated with milk, the integrity of coffee grease will be destroyed, and its cleanliness and color will be reduced.

Therefore, the Qianjie Association recommends that you not use too much flow when blending flowers, and it is better to make up for it slightly thinner. We can make up for the lack of stirring power from other places, such as-height.

2. The height at the time of fusion. The height at which we inject milk should be completely opposite to that at the time of drawing flowers. The lower the height at which milk is injected when drawing flowers, the better, because it is necessary to allow the milk foam to float on the coffee liquid to form a pattern. During fusion, we need to pull up the milk tank and increase the height. The purpose is not only to increase the impulse of the milk, but also to avoid the milk bubbles forming lines on the liquid surface at this time, resulting in a messy background.

The combination of the small flow rate and high flow distance allows all the milk and milk bubbles to rush into the coffee and fuse with the coffee during fusion, while avoiding leaving traces of milk bubbles on the liquid surface. Then, during the fusion process, everyone should remember to shake the cup and milk vat, and the two rotate simultaneously, so that the fusion can be more evenly.

3. The amount of milk during fusion. The last thing you need to pay attention to is the amount of milk during fusion. If you want to make flowers. Because the more milk you pour in during fusion, the more full the cup will be. Most patterns require a lot of space in the cup to be made, such as embossed patterns or complex combinations. So if we want to make this kind of pull flower, then we can't use too much milk when blending, and we need to stop blending until it reaches less than half of the cup size.

If it is some simple drawing pattern that does not have so many lines to draw, then we can use more milk when blending, and blend it to about half of the cup size. It is just important to note that the fuller the fused cup, the lower the liquidity, and vice versa. The specific amount of liquidity you need to integrate depends mainly on your own needs. So, the above are the three details that we can pay attention to when integrating. If you want to make a cup of milk coffee with a high consistency in taste and a cleaner pattern, you may wish to refer to it ~

- END -

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473