Does the state of Espresso oil affect the flower?

We did the following coffee experiment:

As shown in the figure below, there are three groups of Espresso: the first Espresso is normally placed for more than two minutes and the grease has slowly dispersed; the second Espresso is normally made with a rich, smooth, dark brown grease; and the third Espresso has been stirred well with a small amount of chocolate sauce. The amount of Espresso in the three groups was similar.

The above three kinds of Espresso are used for flower drawing, of course, as long as the three cups are made with the same quality milk foam (including the amount of milk foam, the degree of fineness, the degree of fusion) and similar techniques. The flower drawing effects of the three kinds of Espresso are as follows:

We got the coffee experiment analysis:

1. Comparing number 1 and number 2, we can see that the color contrast of number two is higher than that of number one, and the stripes of number two are much clearer than those of number one.

2. Comparing the 2nd and 3rd, we can see that the color contrast of the 3rd pattern is similar to that of the 2nd pattern, and the stripes of the 3rd pattern are slightly clearer than the 2nd pattern.

We came to the conclusion of the coffee experiment:

Through the test of the actual operation, we can draw the conclusion of the production! the state of Espresso oil has an effect on flower drawing.

We get the influence of grease on flower drawing:

Why does the state of grease have an effect on flower drawing? The state of different oils is actually equivalent to different liquid viscosity. As in the above experiment, No. 3 Espresso added chocolate sauce to increase the viscosity of Espresso. The thicker the liquid, the greater the fluidity of the liquid. When drawing flowers, using the same size of water injection, the better the state of Espresso, the higher the viscosity, the greater the fluidity of the liquid, and the clearer the lines of the pattern.

How to control the state of grease?

1. The Espresso cannot be placed for more than 30 seconds after the production is completed. If the Espresso is placed for too long, the grease and liquid will be delaminated. To do this, we need to form the good habit of pouring milk into the milk tank first, then extracting Espresso and whipping away at the same time.

2. Coffee beans must be fresh. If the coffee beans are stored for too long and are not fresh, the fat of Espresso will be very thin.

3. Freshly baked coffee beans need to be nourished. For freshly baked coffee beans, if they are not nourished, there will be too much carbon dioxide inside the coffee beans, and there will be obvious rough bubbles in the fat of Espresso.