A good Espresso, become a cup of art pull flowers

The wonderful flower pattern adds infinite charm to the coffee, but do you know what factors it depends on for a successful cup of flowers? The main ingredients of a cup of flower are base coffee and milk foam. In addition to the differences in the florist's personal methods, the main factors that affect the flower are: base coffee, milk, cup and pattern. Today, let's talk about base coffee, that is, Italian concentrated Espresso!

Espresso was invented by the Italian, this kind of coffee is not only fragrant and mellow, but also simple, as long as the boiling water is passed through the very fine and squeezed coffee powder under steam pressure to absorb the strongest flavor of the coffee. When the coffee machine drips coffee with golden yellow, this is Espresso. Its extraction principle is usually "nine atmospheric pressure, 90 degrees of water, 25 seconds" to complete the extraction. This way of high temperature and high pressure for a short time can extract the whole flavor from the coffee powder, so the taste and aroma are also the strongest. Because it is concentrated, it is generally used in small cups, and this kind of coffee is also used as the base of fancy coffee. Experience tells us that when making a flower pull, a perfect Espresso needs to pay attention to the following points:

1.1 extraction quantity

Under the same conditions, the less the amount of Espresso extracted, the higher the concentration, the better the fluidity of the oil and the higher the contrast. On the contrary, if the liquid is too much grease will be very hard, very thin and the color is very light, the production of flower will lose contrast. Therefore, in the production of flower, under the premise of ensuring the taste of coffee, try to extract a little less Espresso.

1.2 extraction mode

There are two ways to extract Espresso: one is direct extraction, the other is pre-immersion extraction. What's the difference? We can conclude from the extraction rate: when the amount of powder, grinding, fresh state of beans and water temperature and time are all the same, the extraction rate of Espresso extracted by pre-immersion extraction must be higher than that of direct extraction. It is important to remember that if the beans are in good condition, OK will be extracted directly; if the beans are fresh or have other conditions, they can be adjusted by pre-immersion extraction!

1.3 extraction flow rate

The flow rate of the Espresso produced by extraction must not be fast, and both normal and slow flow rates are more suitable for drawing flowers, so in many videos, we can see that the flow rate of extraction is very slow and the amount of extraction is very small, basically in the front section. The main factors affecting the flow rate are the amount of powder, the degree of grinding and the freshness of beans.

1.3.1 Powder content and grinding degree

When making embossed pattern, there are higher requirements for the taste and concentration of Espresso, so the finer the grinding, the more the amount of powder (the prerequisite is to ensure the flow of liquid) the more suitable the oil concentration is, the higher the fluidity and contrast will be. However, when making the flower drawing of the combined pattern, the thicker the better, and the lower the extraction rate, the more Espresso acid will be, which will speed up the separation of milk bubbles, so the extraction rate is still a little more balanced when making the combined pattern.

1.3.2 freshness of coffee powder

From the above description, we can come to the conclusion that the fresher the bean is, the more suitable it is to make a flower. Freshly baked beans contain a lot of carbon dioxide, which will produce a lot of air bubbles on the surface when making flowers, and even milk bubbles are easy to separate, so baked beans need to be kept for at least 20 cents for at least 40 days before they are most suitable for flower drawing.

1.6 embossed grease and combination figure grease

The grease we need to make embossing is of high concentration and good fluidity, which can support very thin and thick milk foam to glide freely on the surface of the grease. Making a combination pattern also requires high-contrast grease and strong supporting grease, but the thicker the more suitable, it is recommended to use gold extraction rate of grease. Most of the time we spend most of our energy on milk bubbles, which are important, but fat is as important as milk bubbles.

Espresso is the base for making pull flowers, so its influence is the most basic, while milk, cup, pattern and other factors, due to the limited space, we will introduce it in detail later!