An introduction to the history and types of coffee pull art explain what is coffee pull art?

The art of coffee pulling is a method of pouring frothed milk into espresso coffee to produce lattes with designs on the surface of the coffee. The art of drawing flowers can also be to draw simple beautification patterns directly on the surface of milk foam. The art of pulling flowers is particularly difficult to make all the time because it requires espresso cups and milk. And the quality of the flower is also determined by the rich experience of the barista and the quality of the espresso machine. Finally, pouring out the beautiful pull is definitely a latte artist's challenge for the barista.

History of Coffee Flowers

The art of drawing flowers has developed differently in different countries. Depending on the espresso and fine foam required for pulling flowers and the steps of making them, combined with coffee fat and foam to make patterns, perhaps the true birthplace of pulling flowers is Italy.

Between 1980 and 1990, the art of flower pulling developed in Seattle, USA. David Schomel, in particular, popularized the art of coffee pulling. Schaumel affirmed the development of microbubbles ("velvet foam" or "milk texture") to Jack Kelly, who worked at the "Uptown espresso" cafe, in 1986, and the heart pattern became Schaumel's signature product at the "Espresso Vivace" cafe in 1989. Schaumel pioneered the rose pattern in 1992 after seeing a photograph of an Italian cafe called Cafe Mateki. Schaumel then popularized the art of latte pulling in his training classes. Italy's Luigi Rupi, meanwhile, got in touch with Chaumer from the Internet and shared videos of each other making latte drawl and cappuccino garnish.

Coffee flower ingredients

The latte pull is actually a mixture of two viscous liquids: espresso and milk microbubbles. Espresso is a thick liquid coffee with coffee fat (a layer of foam floating on top of the espresso); milk microfoaming refers to the foaming of milk with a milk frother. Milk itself requires full-fat liquid milk, while coffee presents a thick liquid. Coffee and milk are not stable. Coffee fat is separated from espresso coffee, while milk foam is obtained from liquid milk. Coffee fat and milk foam will disappear in a few minutes, so coffee will last for a short time.

Coffee flower technology

Coffee pull flower first needs to make espresso with coffee fat and milk microbubbles, and then combine the two to make latte pull flower.

Espresso must have enough creamer on the surface before milk is added. When the white foam is poured into the reddish-brown coffee, the sharp color contrast presents creative patterns. After the milk is poured, the foam separates from the liquid and rises to the surface. If the amount of milk and espresso is "just right," the milk can moves from side to side with the pouring action, and the foam rises and forms a pattern on the surface. Sometimes a pattern can be drawn on the foam with a pin or stick, and does not have to be formed during the pouring process.

There is a different view among the coffee community that baristas are too focused on latte styling. The idea is that we focus too much on the external image of coffee, rather than focusing on the more critical factors of fancy coffee itself, such as taste. This is especially important for novice baristas.

Types of coffee flowers

There are currently two types of pull flowers widely used: "free pour" and "carved". "Free pour" is more widely used in American coffee shops, which require more preparation time when making coffee.

dumping

The most common inverted flower patterns are hearts, roses and ferns. The heart shape is easier to make and is often used to make macchiato, while the rose shape is more complex and is often used to make latte coffee. More complex patterns are also possible, some requiring several toppings.

carved

Carved patterns can range from simple geometric shapes to complex paintings, such as shaded three-dimensional shapes: animals, flowers, etc., and some patterns need to be fixed with a coffee mixer. The life span of coffee with engraved technology is shorter than that with pouring technology because the milk foam breaks down faster.

Source: Network