Introduction to Xiaobai Learn the skills of drawing flowers from scratch. How to use the coffee machine steam stick to kill the milk bubbles.

For many coffee lovers who have entered the pit, coffee pulling flowers can be said to be very attractive ~ It seems quite simple, and you can just drop them with caution, tulips or something...

But in fact, when I operate it myself, I will find out why the milk is poured out in lumps? Let alone embossing or pulling a cygnet, I can't even be careful!! Don't worry, Qian Jie will come today to share with you some tips about drawing flowers ~

What coffee beans are best for lattes? Qianjie believes that it must be oily Italian beans. Newbies can buy Qianjie Classic Blend. This is a recipe designed by Qianjie Coffee itself, covering three producing areas: Brazil, Indonesia and Vietnam. It uses deep baking. Therefore, Qianjie Classic Blend can maximize the mellow flavor of the coffee, and also allow everyone to easily extract rich and dense coffee grease. It is suitable for home use and shop use, and provides a prerequisite for making the perfect latte.

extraction parameters

Amount of coffee powder

18 grams

Coffee liquid volume

36 grams

extraction time

28 seconds

1. Liquid milk foam

Before pulling flowers, we need to have a tank of suitable milk foam ~ usually the milk foam we use to make pulling flowers should be of moderate thickness ~ otherwise it will float directly on the coffee once it is poured out. So how can I get a jar of suitable milk foam?

| Find the right position of the steam rod

Generally, the angle of the steam rod is about 2-3 o'clock or 9-10 o'clock in the milk cylinder on the premise that the cylinder mouth is used as the 12 o'clock direction. This is because when the milk is beaten, we will use steam to make it rotate as soon as possible and form a small whirlpool, so that the thicker milk foam can be sucked into the milk, making the milk dense after being beaten.

After finding the right position, we have to find the right depth ~ It is not that the deeper it is, the better. After all, the main purpose of blowing milk is to blow air into the milk. If the steam stick is too deep, how can it contact the air; of course, it is not enough to be too shallow, because if it is too shallow, then the steam milk may splash when it is turned on, or the steam will foam too much.

Generally, we use the extension of about 1cm as a benchmark. If the steam in the coffee machine is too strong, the vortex formed is too large or turbulence is formed, then the steam stick can be placed in a deeper position (such as 1.5cm); if the steam in the coffee machine is not strong enough, then the steam stick can be placed in a shallower position (such as 0.5cm or less). Allow the milk to form a small whirlpool as soon as possible without rotating too violently or forming turbulence.

| Suitable foam

We can hear the sound of zi zi while passing the milk. If we don't hear it, it may be because the steam rod is too deep, so we can pull the milk vat down a little. If there is no sound or sound, it means that there is no passing process. When it expands to eight-point full, pull the steam pipe obliquely to the right of the center point of the steel cup and close to the edge of the steel cup, so that the milk bubbles roll in a vortex manner, mix the milk bubbles and milk well, and collect the bubbles by the way.

| temperature

At the same time, pay attention to the milk not to be too hot, and of course the temperature not to be too low. Generally, we recommend that the temperature be between 55 and 65℃. If the temperature is too high, it will easily burn and the milk foam will be unstable. If the temperature of the milk is too high, the protein in it will change and it will not taste too good to drink.

2. Integration

There is another very important step before drawing flowers: integration. Perhaps for many people, integration doesn't seem to be very important. It's just taking milk bubbles and going around them a few times.

But the fusion is actually to lay the foundation for pulling flowers. The quality of the fusion also determines the taste of this cup of coffee. Generally, fusion requires a clean liquid surface, so you can first shake the concentrated oil slightly, and then inject it with a relatively fine flow rate. The fused milk coffee will have good liquidity. In addition, the magnitude of the fusion has a lot to do with the thickness of the milk foam you make. The reason is that the thicker the milk foam, the worse the mobility is. When fusing, a larger magnitude is needed to ensure the fluidity of the surface of the milk coffee ~

Before practicing with milk, it is best to practice with water. Try tilting the coffee cup 45 degrees, and inject the water into the cup at a consistent size. At first, inject it at a fixed point, then try to inject it at a constant speed, high and low and round it, and finally at the same time, high and low it and round it, pay attention to slowly straighten the hand holding the cup. Remember that the injected water cannot be broken until the flowers are officially pulled.

3. The posture of holding the flower jar and cup

The way to hold the cup when pulling flowers is also very particular. Do you hold it from the bottom, side or handle? No matter what, the most important thing is to hold it comfortably and flexibly, otherwise you will feel a little awkward when making patterns behind it. Generally, we will hold the handle of the cup towards us, so that when serving it to the customer, the pattern can be directly pointed at the customer ~

When pulling flowers, tilt the cup appropriately in order to allow the pulling pot to get close to the coffee. Otherwise, the cup is too straight and the distance from the flower jar is too far, and it will not be so easy to control.

There are two common ways to hold the flower jar: one is to hold the handle of the flower jar, and the other is to hold the handle of the flower jar. Holding the handle of the flower jar can use the power of your wrist to make an atmospheric swing to make the pattern gorgeous; holding the handle of the flower jar can be finely adjusted by your fingers to achieve the exquisite pattern.

There is also the fact that the mouth of the flower jar and the cup are actually in a vertical relationship, otherwise the pattern made will easily tilt to one side and not be symmetrical enough.

4. Practice!

No matter how many skills are, it is useless if you don't practice it! As the saying goes, just talk but not practice fake tricks! The cost of milk and coffee is too high, so it's dirty soy sauce! After all, they are skills that practice makes perfect. Cloud practice does not exist ~

Of course, it doesn't mean that you just need to work hard. It's best to summarize the experience of the last cup after each practice, and then go back and start again. Only by being good at summarizing will you make great progress ~

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