Fine coffee common sense coffee flower skills

The coffee pull is a change made on the original cappuccino or latte.

In fact, there has never been a very clear literature on the origin of the coffee flower, only that at that time in Europe and the United States, the coffee flower was the difficult professional technology displayed during the coffee performance, and such innovative skills and the difficult technology showed greatly shocked the coffee industry at that time and attracted public attention from the very beginning. All people are deeply attracted by the magical and gorgeous skills of coffee flower drawing.

At that time, most of the coffee flowers paid attention to the presentation of patterns, but after a long period of development and evolution, coffee flowers were not only visually particular, but also the ways and techniques of milk taste and integration have been constantly improved. and then in the overall taste of the presentation, to achieve the so-called color, aroma, taste state.

In Europe and the United States and Japan, there are many professional coffee books, all introducing the basic technology of "Latte Art", and many coffee-related books, which take coffee flower as the professional symbol of the cover, and coffee flower has become a necessary professional technology in all kinds of competitions.

Modern development

Every year, the "The Millrock Latte art Competition" World Coffee pull Competition is held in "coffee fest" in the United States, bringing together coffee pull experts from all over the world to show a variety of innovative patterns and skilled skills in the competition. In the "world barista competition" (WBC) World Coffee draw Competition, which is known as the Olympic competition in the coffee industry, coffee pull is a necessary professional coffee technology for athletes. Every representative contestant from various countries will show their fear of a high degree of flower-pulling skills in the cappuccino event during the competition, which shows the importance and professionalism of coffee-pull in the Italian coffee industry.

Flower drawing production

The leaves of a plant. Because it is very attractive, so some people will develop other patterns on this basis, so you will also see heart-shaped or tulips and so on.

Production preparation

Espresso Coffee: since the Latte coffee we use to make flowers is made from Espresso, it is also necessary to extract the correct Espresso. After all, this is a drink to be imported rather than a work of art, and we still have to ensure the quality of it. In this way, you will not waste more than 10 cups of failed flowers in the process of doing exercises. After all, the quality of flowers will not affect the taste of coffee. If you want to make a pure Espresso, you must use a pump coffee machine. Two semi-automatic models are recommended: Delonghi Delong BAR14, fully automatic: Delonghi Delong EAM400.

Use of raw materials

Do not use skim milk, because the fat content in skim milk is too low, so the taste of foam will be much worse than full-fat steam foam machine or manual milk bubble pot: what is milk foam? Milk foam is the product of a fine mixture of milk and air. The way to make milk foam is to pump air into the milk. The principle is simple, but it is not a simple thing to make a cup of dense and meticulous foam. The most common problem is that too much air enters the milk, producing too thick hard foam, which floats on the surface and cannot be fully mixed with coffee, so you can't enjoy the fine texture of foam and coffee when you drink it. It is recommended that you use a steam foam machine to make milk bubbles, which will make the process easier. First of all, the temperature requirements of milk bubbles are relatively high, only at 60-80 degrees will produce good quality milk bubbles, so you can feel the temperature of milk through the stainless steel milk tank. Secondly, in the production of pull style, the small pointed mouth is like a painter's brush.

Manufacturing method

Official start: first of all, add the milk foam to the ESpresso coffee, and when the milk foam and coffee have been fully mixed, the surface will be thick. That's when it's over. Due to the large size of the foam, you need a larger cup, preferably a Cappucino cup or a mug. Now the formal flower drawing begins. Start from the root of the leaf and shake the wrist holding the flower cup (beating the milk jar) from side to side. The key point is to steadily make the wrist move back and forth horizontally.

Skills of Coffee flower drawing

First, the production of milk foam:

1. Pour the milk into the milk bubble pot, and the amount should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will spill over due to expansion when making the milk bubble.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze and let the milk freeze.)

3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

Second, the way of drawing flowers:

1. To cook Espresso, it is recommended to put the Espresso directly into the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it.

2. Slowly pour the milk foam into the newly finished Espresso. When the foam is fully mixed with the Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).

3. The beginning of the pull flower is to shake the wrist holding the flower cup from left to right, and the key point is to steadily make the wrist shake horizontally to the left and right. Please note that this action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks.

4. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.