Technical skills of Coffee pattern how to make Coffee pattern well

1. The basic knowledge and technology of coffee flower: the origin, classification and correct concept of coffee flower / related machinery, equipment and materials.

two。 The key to the success of the coffee flower: the brewing technology of espresso Espresso / the production of dense and meticulous milk / the perfect fusion of coffee and milk.

3. The basis of all coffee flower drawing techniques & advanced & high difficulty: flower drawing? Species / detailed formula and step diagram. 4. The concrete practice of coffee ideal GaBee. For readers who love coffee flowers, or friends who open and run cafes, there are also the most practical techniques for coffee flowers.

One of the skills of making coffee flowers: some feathers, apples, double hearts, double leaves and so on depend on everyone to practice.

The start of the pull flower is to shake the wrist holding the flower cup from left to right, and the key point is to steadily make the wrist shake horizontally to the left and right. Please note that this action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks. At that time, most of the coffee flowers paid attention to the presentation of patterns, but after a long period of development and evolution, coffee flowers were not only visually particular, but also the ways and techniques of milk taste and integration have been constantly improved. and then in the overall taste of the presentation, to achieve the so-called color, aroma, taste state. The angle of milking: it is best to milk at an angle of 45 degrees with the steam sprinkler, depending on the thickness of the foam.

Slowly pour the milk foam into the newly finished Espresso. When the foam is fully mixed with the Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).

One of the techniques for making coffee flowers is that only semi-automatic coffee machines can make the best coffee. One of the techniques for making coffee flowers: milking: the most important technique, although not very advanced, requires a long brew of Espresso. It is recommended to put the Espresso directly in the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it.

One of the production skills of coffee flower: heart! The most basic flower drawing technique, if friends want to do better, they must make a good shape of the heart.

One of the techniques for making coffee flowers: a cup that is too small requires too much technical experience. Friends are advised to use a slightly larger cup first.

Gradually move the flower cup back, and reduce the range of shaking, and finally close the cup forward to pull out a thin line, draw the stem of the leaves in the cup as the end.

One of the techniques for making coffee flowers: leaves! The leaves are changed according to the shape of the heart, and the main point is to shake the shape of the heart in half a cup, and then move on down. The coffee pull is a change made on the original cappuccino or latte.

A lot of attention. All people are deeply attracted by the magical and gorgeous skills of coffee flower drawing.

One of the skills of making coffee flowers: the fat of coffee also plays a key role, and directly affects the taste of a cup of coffee. As a matter of fact, there has never been a very clear literature on the origin of the coffee flower. We only know that in Europe and the United States at that time, the coffee flower was the difficult professional technology displayed during the coffee performance, and the innovative skills shown in this way greatly shocked the production of milk bubbles in the coffee industry at that time:

1. Pour the milk into the milk bubble pot, and the amount should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will spill over due to expansion when making the milk bubble.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (for example, make ice foam to cool the milk below 5 degrees Celsius, of course, do not overfreeze and let the milk freeze.)

3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times. 4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

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 "word barista competition" (WBS) 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 contestant from each country will show his high-level flower-drawing skills in the cappuccino event during the competition, which shows the importance and professionalism of coffee-drawing in the Italian coffee industry.

To quote a passage circulated on the Internet:

In any case, many people like coffee, not because of the coffee itself, but because of the environment, feeling and so on outside the coffee. A cup of beautiful flower-drawn cappuccino with great visual enjoyment can attract more people's attention; a perfect espresso espresso, high-fat and delicate milk foam, focused injection and shaking, can also add a little chocolate sauce or syrup, etc., there will be a beautiful flower, a heart. Need to savor carefully, not only a cup of coffee, but also the mood of making a cup of coffee. Maybe I will watch it for a long time, and I don't want to drink it. If it's cold, it may not taste good.