Italian Coffee pattern drawing skill "Circle"-basic exercise
Flower drawing step
Pour the foam directly into the coffee cup
Blend to seven minutes full and put the milk pot close to the surface of the coffee.
The milk foam will form on the surface of the coffee.
Continue to pour milk until the cup is full
Points for attention
Is it hot milk or milk foam poured out? hot milk will wash away crema, and milk foam will merge with espresso, so it is very different to drink.
Is it stable when pouring milk? Regardless of the height of the milk kettle, the water column should be close to the thickness.
Is the foam poured out at first as slippery as the last one?
These three points are very important and must be mastered. We should also pay attention to these three points in future exercises.
Tips
Is the foam thick enough? In addition to the taste and taste of not enough thick milk foam, the shape will not be strong enough.
Is the bubble thick enough to take shape? Try tilting the coffee cup at the beginning to bring the milk pot closer to the surface of the coffee and then gradually put it right after it is formed.
Pour the milk foam at the beginning to make the surface of the coffee turn white? Your foam is too thick, and the density of the foam is too low, so it floats on the surface, and you need to practice your foam skills again.
- Prev
The skill of "Heart shape" in Italian Coffee pattern-basic exercises
The practice of pulling the heart shape in the flower drawing step is actually similar to that of the circle, except that there is one more closing action. After mastering the circle, it should not be difficult to master. When blending to seven minutes full, putting the milk pot close to the coffee surface and the milk foam will raise the milk pot and push the milk pot forward when the coffee surface is almost full, making the tip form tips to make a difference in size by controlling the time when the coffee begins to take shape.
- Next
The skill of "pulling water" in Italian coffee-basic exercises
Objective 1. Practice stability 2. Preliminary grasp of shaking skills exercise 1: pour the water into the cup with a milk kettle, starting from the mouth of the cup, then pull the kettle up to the spout about three to five inches high from the mouth of the cup, and pour into the cup with a column of water of the same thickness, but the water column should be thick enough. put the milk kettle close to the edge of the cup when it is seven minutes full until it is full. OK, after practice, do you see any bubbles when you pour in?
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?