Bid farewell to the first stage of coffee and explain coffee flower drawing in super detail.
Junior baristas, are they still worried about their bad ripple shape? Poke this video and learn it. It's super detailed.
The three elements of flower drawing-speed, distance and position.
Speed: the faster the milk is poured, the richer the texture; the slower the speed, the more liquid (milk). It is necessary to maintain a uniform speed throughout the flower drawing process to obtain a uniform quantity, texture and liquid.
Distance: the farther the cup is from the surface of the coffee, the more milk sinks to the bottom of the coffee; conversely, the more milk bubbles gather on the surface of the coffee.
1-start by pouring from the appropriate height to the center of the coffee cup.
2-when the coffee cup is half full, lower the flower cup and get as close to the coffee cup as possible, and continue to pour into the center.
3-when the first half of the coffee cup is filled, move slowly backward.
4-when reaching the lower edge of the cup, the cup should be basically full. Slow down a little at this time, raise the flower cup and sweep through the middle of the coffee cup pattern.
The key here is to stay in the center of the coffee cup (until the first half of the coffee cup is filled) while keeping the speed uniform.
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SammyLin's "encirclement method" defines the skills of baristas in 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 color blocks
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