A professional coffee craft that is necessary for baristas.

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

In fact, there is no extremely clear literature on the origin of coffee pull flowers. We only know that in Japanese countries, when coffee flowers were performed in coffee performances, they revealed their difficult professional skills, while their innovative strategies and difficult skills greatly touched the coffee industry at that time and gained the attention of the public as soon as they split their faces. All the people are deeply absorbed by the strange and gorgeous talents of coffee flowers.

Today, coffee pull flowers, pay attention to a large part of the presentation of patterns, but after a long period of development and evolution, coffee pull flowers are not only visually elegant, but also constantly improve in the way and skills of milk taste and blending, and then in the spread of the taste of the group, to the so-called fields with complete color, aroma and taste.

There are many professional coffee books in Toyo countries and Japan, all introducing the basic skills of "Latte Art", and there are also many coffee related books, so coffee pull is the professional meaning of the cover, and coffee pull was once a necessary professional technology for 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, attracting coffee pull experts from all over the world, showing a variety of innovative patterns and skillful talents in the competition, and in the "world barista competition" (WBC) World Coffee pull Competition, which is known as the Olympic competition in the coffee industry, coffee pull is a necessary professional coffee craft for athletes. Each representative of each country can show that he is afraid of a high degree of tricks in the cappuccino project in the course of the competition, so we can see the importance and professionalism of coffee in the coffee industry.

Flower drawing production

The leaves of animals. Because it is very attractive, so some people will take back the rest of the pattern on such a foundation, so you will also see that the heart shape may be a tulip and so on.

Build preparation

Espresso Coffee: as the Latte coffee we use to make flowers is made by Espresso, so a cup of rough extracted Espresso is indispensable. Finally, this is a drink to be imported rather than a work of art, so we still have to ensure the quality of its export. How in your exercise to pull flowers in the course of the failure of more than 10 cups will not be extravagant, as a result, pull flowers will not affect the taste of coffee, assuming to make a chaste Espresso, do not have to use pump coffee machine, and then recommend two, semi-active: Delonghi Delon BAR14, full-active: Delonghi Delong EAM400.

Use of materials

Do not use skim milk, because the fat content in skim milk is too low, so the taste of milk foam will be worse than that of full fat. Many steam foam machines can manually bubble pots: what is milk foam? Milk foam is the product of the precise mixture of milk and atmosphere. The way to make bubbles is to pour the atmosphere into the milk. It is easy to say, but it is not easy to produce a cup of thick and coarse milk foam. The most common title is that too much air enters the milk to produce too thick hard foam, which floats on the surface and cannot be falsely assimilated with coffee, so you can't enjoy the dense and delicate texture of the mixture of foam and coffee. Encourage you to use steam foam machine to produce milk bubbles, how it will make the process more simple and complicated. Fortunately, many pump coffee machines now have this feature built in, such as Delon BAR14 (single pump, which needs to make coffee and milk foam first), Delon EAM4000 (double pump, which can make coffee and milk foam at the same time) sharp mouth flower cup (beating milk jar): this device is the most easily overlooked, although he is inconspicuous, but the feeling is not small. First of all, the application of milk foam to the temperature is relatively high, only at 60-80 degrees will give birth to wind-made milk foam, so you can feel the temperature of the milk through the stainless steel milk tank. Secondly, in the production of pull tricks, the small sharp mouth is like a painter's brush.

Production method

Formal match: first of all, increase the number of milk bubbles in the good ESpresso coffee, and when the milk bubbles and coffee have been alienated, the outline will show a thick shape. That's when it's over. Due to the large volume of milk bubbles, you need a larger cup, it is best that the Cappucino Cup may be the formal end of the mug now, first of all, from the root of the leaves, holding the wrist of the cup (beating the milk jar), the key point is to stubbornly let the wrist do horizontal swinging back and forth.

Ability to pull flowers in coffee

First, the production of milk foam:

1. Pour the milk into the milk bubble pot, the quantity should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will overflow because of the expansion when making the milk bubble.

2. Heat the milk to 60 degrees, but not more than 70 degrees, otherwise the structure of the egg white matter in the milk will be broken. Pay attention! The lid is heated directly with the strainer. (for example, ice-producing milk bubbles will cool the milk below 5 degrees Celsius. Of course, do not freeze the milk so much that it freezes.)

3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, you don't need to press it to the end when you twitch, because you want to pump the air into the milk, so you only need to walk on the outside of the milk; you don't need too many times. Twitch 30 times slightly.

4. Remove the lid and strainer and scrape off the slim milk foam with a spoon, leaving a 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 finishing, if there is a thicker milk foam floating outside, please remove it.

2. Gradually pour the milk foam into the newly realized Espresso. When the milk foam and Espresso have been fully alienated, the outside will show a thick shape, which is equal to the opportunity at the end (usually the cup is half full at this time).

3. The first step of pulling flowers is to swing the wrist holding the flower cup, and the key point is to persistently let the wrist do the degree of domination back and forth. Please be careful that this complete step only requires the strength of the wrist, do not move the whole arm together. When waving roughly, the origin of the cup will show a snow-white "zigzag" shape of milk foam.

4. Gradually move the flower cup back, and enlarge the extent of the waving. Finally, when you close the cup, draw a thin line forward and draw the stem of the leaves in the cup as the end.