The definition of SammyLin "encircling method" in Italian flower drawing
SammyLin definition of "encirclement method": this method, invented by Chinese barista SammyLin, was formed in 2003. It is a kind of coffee flower drawing art which is completely different from the traditional method and is often used in Cappuccino production. First extract an Espresso, then use a spoon to circle the foam along the wall of the cup to half full, push the coffee oil in the cup to form a color block, and then fill it with milk. According to the different shape of the color block, use the pick needle to pull out a variety of patterns. This is the method of encircling.
SammyLin encircling coffee flower art: lion
SammyLin "advice for encircling practitioners": if you agree that what we are doing is a kind of creation, then let me give you the key word "freedom" from the perspective of artistic creation. The word means that the creation is unrestrained, there is no framework in technique, and there is no specification in creativity. If you ask yourself to make a certain effect before you create it, the actual production will be greatly reduced. The creator wants to be free.
The Art of Coffee drawing surrounded by SammyLin: Dragon
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Green tea coffee recipe a pure Oriental flavor of coffee
Green tea coffee: a pure Japanese flavor of coffee. Pour whipped cream into the brewed coffee and sprinkle with some green tea powder. The elegant fragrance and slightly bitter taste of green tea are intertwined with the rich aroma of coffee and the slightly round acidity and sweetness of the taste, just like the cultural exchanges between the East and the West. seek a stable balance in the collision and agitation.
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Coffee basics: why use a coffee powder press
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water penetrates through the weakest part of the coffee cake, not from the thickest ground
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