Italian latte coffee and flower introduction teaching science! What blend coffee beans to make rich concentrated oil?

A good-looking coffee flower can not only increase the look of a cup of coffee, but also make people have delicious associations with the taste of coffee and increase their appetite. Therefore, mastering flower drawing techniques can be said to be a required course for every barista. Qianjie has shared various teaching tweets for this purpose, such as how to make a good portion of milk foam, how to control the flow, how to hold the jar, shake the jar, etc., you can find it in "Qianjie Coffee Knowledge Collection 2.0".

In order to stably produce beautiful flowers, in addition to mastering the skills shared above by Qianjie, we also need to learn to adapt immediately. Why would Qianjie say this? Because friends often report that although he can already make a good-looking drawing flower, the stability is very low. As long as the coffee is in the wrong state, the coffee drawing flower he makes will likely overturn. The status here mainly refers to the freshness of the coffee. Coffee with too high or too low freshness will be more difficult to pull flowers. The main reason for this is that their oil is not so suitable for pulling flowers.

If a coffee bean is in the taste period, the espresso extracted with it will have a layer of coffee grease that is very suitable for pulling flowers. Because this layer of grease is very delicate, highly stable, and has just the right thickness, it will have a suitable fluidity. When drawing, the lines can be well followed by our ideas, and it is easy to make beautiful drawings.

If the coffee beans are too fresh, the extracted coffee oil will be rough because the beans are too rich in carbon dioxide. Although the oil will be very thick, they will quickly break up in a short period of time and then agglomerate, forming obstacles that affect the mobility of our flowers when we pull them; if the coffee beans are left for a long time and the carbon dioxide has been exhausted, then the extracted espresso coffee will basically not contain much oil. Especially when the beans are lightly baked, the thinner the extracted oil will be. Too thin grease will greatly improve liquidity. When we draw flowers, if the mobility of the coffee is too high, the pattern will easily deviate or deform during the process.

But as Qian Jie said, there is a way to deal with this! As long as we make some small adjustments when drawing flowers, we can easily make a beautiful drawing flower even with these oils that are not suitable for drawing flowers! Then there is one more point that everyone needs to pay attention to. The quality and thickness of espresso have nothing to do with the taste of the coffee, but are mainly affected by the variety, roasting degree and freshness of the coffee beans. If you want to buy a coffee bean that is suitable for pulling flowers and has a rich and mellow taste, then the Qianjie Italian classic combination in the Qianjie flagship store is very suitable.

It is a specially blended bean specially blended from Front Street for espresso produced by families and coffee shops. It is made of the strong aroma of Mantelin, the excellent taste of Brazil, and the Robusta coffee, which brings rich oil to the coffee. The espresso extracted with it not only has strong chocolate and nut flavors, but also has a soft, mellow taste and rich oil. It is very suitable for producing Italian style at home or coffee shops and making lattes~

So then again, when faced with espresso coffee whose oil condition is not so suitable for pulling flowers, we can easily make beautiful pulling flowers through the following methods!

1. Remove some of the oil When the coffee beans are too fresh and the extracted oil is very thick and rough, we can appropriately remove some of the oil to reduce their number and reduce their impact on the flower. Yeah, that's right. It's as simple as that.

Second, thin the milk foam or another way is that we can appropriately thin the milk foam to increase the mobility of the milk foam, and then slightly increase the flow and flow distance during fusion, so that we can break up the agglomerated milk foam during fusion, and the desired pattern can be made more easily when pulling the flowers.

3. Pre-fusion When the coffee has no fat and is very mobile, the Front Street Conference recommends that everyone carry out pre-fusion first and then start the process of pulling flowers.

The so-called pre-fusion means that before the actual fusion step begins, we first pour a small amount of milk foam into the coffee, and then mix the coffee liquid with the milk foam in advance by shaking. This has two advantages. One is that it can increase the fusion degree of coffee liquor and milk foam, so that the liquid level and taste have a higher consistency; the other is that it can fill in the shortage of oil. When the oil is too thin, this method can allow the milk foam to be perfectly integrated with the coffee liquor in advance, reducing the mobility of the liquid, so that when drawing flowers, the mobility of the liquid surface will not be so high that it affects the drawing situation~Of course, this method can also be used when the oil is too rough.

So the above are some of the tips that baristas often use when the grease is too rough or too thin~You can understand it, which can indeed be of great help in subsequent practical operations~

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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