Coffee Basics-Whipping

In fact, there has been no very clear literature on the origin of coffee flowers.

Coffee pull only knew that in Europe and the United States at that time, coffee pull was the difficult professional technology displayed in the coffee show, and such innovative skills and difficult technology greatly shocked the coffee industry at that time. It got the attention of the public from the very beginning. All people are deeply attracted by the magical and gorgeous skills of coffee flower drawing.

Coffee pull flowers, most of the attention is the presentation of patterns, but after a long period of development and evolution, coffee pull flowers not only pay attention to the vision, but also constantly improve the dense taste and integration of milk. And then in the overall taste of the presentation, to achieve the so-called state of color, aroma and taste. 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. 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. Each representative of each country will show their superb skills in the cappuccino event during the competition, which shows the importance and professionalism of coffee pull in the Italian coffee industry.

Coffee flower drawing basic exercise-the first step is to "pull water". Its purpose is:

1. Practice stability

two。 Preliminary mastery of sloshing skills

Exercise one

Pour the water into the cup with a milk kettle, starting from the mouth of the cup, then raise the milk kettle to a height of about three to five inches from the mouth of the cup, and pour into the cup with a column of water of the same thickness, but the water column should be thick enough. Press the milk pot close to the edge of the cup when it is seven minutes full until it is full. OK, the practice is over.

Do you see any bubbles when you pour in? yes, let's practice again, no, let's go into exercise two.

Exercise two

Try to pull the milk kettle up and down repeatedly when pouring water, to keep the water column the same as before, practice until there are no bubbles, no bubbles is stable enough.

Exercise three

First pour into the cup with a stable water column, and then try to shake the milk jug, not too fast, first shake slowly, not too much, slowly master it, but remember that the water column should be the same thickness.

Flower drawing step

Pour the foam directly into the coffee cup

Blend to seven minutes full and put the milk pot close to the surface of the coffee.

The milk foam will form on the surface of the coffee.

Continue to pour milk until the cup is full

Points for attention

Is it hot milk or milk foam poured out? hot milk will wash away crema, and milk foam will merge with espresso, so it is very different to drink.

Is it stable when pouring milk? Regardless of the height of the milk kettle, the water column should be close to the thickness.

Is the foam poured out at first as slippery as the last one?

These three points are very important and must be mastered. We should also pay attention to these three points in future exercises.

Tips

Is the foam thick enough? In addition to the taste and taste of not enough thick milk foam, the shape will not be strong enough.

Is the bubble thick enough to take shape? Try tilting the coffee cup at the beginning to bring the milk pot closer to the surface of the coffee and then gradually put it right after it is formed.

Pour the milk foam at the beginning to make the surface of the coffee turn white? Your foam is too thick, and the density of the foam is too low, so it floats on the surface, and you need to practice your foam skills again.

For milk foam, there are several misunderstandings that we need to understand, so that we can better understand milk foam.

The first misunderstanding: the use of shaking up and down to pull the vat to remove the rough foam on the surface. This is a very good method, but many friends have a strong dependence on this method, their own milk foam did not play well, do not summarize why they did not play well, but use this means to make up for it. In the long run, there will be dependence. Here I must say that if we only rely on this way to get rid of the coarse foam, there is no way to improve the foam technology, nor can we practice the advanced skills of pulling flowers.

The second misunderstanding: scoop off the coarse foam with a spoon. This method is what I reject most. Although some contestants use some methods in the competition, I think this is because their milk foam technology does not pass, the surface is too thick to shake off, can only scoop. For those who use similar methods to deal with milk bubbles, be sure to strengthen your steam control technology in milk foam.

The third misunderstanding: after beating up the foam, put it aside for a while. This method is very annoying, which is a form of expression that the milk foam technology has not been introduced yet. This will aggravate the layering of milk bubbles, and the integration of hot milk and foam will not be easy to complete. if you don't pay attention to it, it will become milk and foam. The whole cup of coffee doesn't balance the taste.

The fourth misunderstanding: the two jars will fall in a very high position, the original purpose is to merge, but to arouse more coarse bubbles.

The fifth misunderstanding: the milk foam is not good, blame the steam. The author believes that the steam pressure of the coffee machine (that is, boiler pressure) is relatively easy to grasp in 0.8BAR, this pressure is very long, and it is easy to understand the principle of milk foaming, but it takes about 13 seconds to make a cup of milk foam, ah, not as fast as the pressure. If the air pressure is 1. 0 or 1.1BAR, the way and method of bubbling will change, but the principle is the same. (at this point, it is necessary to rule out the phenomenon of "vomiting" caused by impure steam, and the flower jar is also shaking violently. If this happens, please empty the steam and try to heat it fully again.)