The course of Italian Coffee: how to Control the Symmetry of Coffee pattern? what are the main points?

The creation of coffee flowers, from the beginning of the design, baristas began endless devil-like exercises, the process of repeated basic skills is extremely boring and tiring, very few people understand the process behind the perfect coffee flowers, let alone understand.

Today, the skill of coffee flower drawing is no longer heart-shaped, leaf-shaped, segmented tulips, but an eternal creative topic for baristas, these patterns come from thoughts, wisdom, life and perception.

The symmetry of the pattern is a strict "assessment" standard, such as the skill competition, the peer communication, and the basic introduction. How to make a symmetrical cup of coffee flower?

The air intake of milk foaming is refrigerated to a certain temperature, and the time of air intake can be controlled in the process of passing away, so as to judge the air volume and temperature. Generally speaking, the "dry" or "wet" of milk foam texture is directly related to the fluidity in fusion and swing, and the pattern of "dry" milk foam is limited. The production of traditional "golden circle", "heart-shaped" and "segmented tulips" can be satisfied, but when it comes to pattern symmetry, strong basic skills are needed to support it.

"wet" foam is in the accurate temperature (65 ℃-70 ℃) to control a small amount of air intake, so that the foam volume is not large, there is a "weight" feeling. In the process of flower drawing, the repair ability, fusion ability, swing ability and ending ability all depend on the importance of fluidity, and it is also the key point of pattern symmetry.

The amount of fusion injected into the selected point is injected according to the simplicity and complexity of the pattern, and the selected point is not at the edge of the inside of the cup mouth. Beginners can choose the midpoint of the liquid surface and adopt the method of moving left and right at a uniform speed and circling the circle at a variable speed. When there is a "white spot" in the process of fusion, a slightly larger flow rate is used to repair, and the amount of fusion is judged according to the pattern and the capacity of the coffee cup. I personally understand that 1/3 is a conservative value, and there will be more room to complete the pattern when the cup is full and not overflowing. Of course, if the design is simple, it is OK to merge to 1/2. The key point is not to destroy Espresso crema during fusion, to ensure integrity and color consistency!

When the distance between the left and right swings is integrated to the desired degree, it is the beginning of the creation of the pattern, swinging left and right so that the white foam "pushes forward" the golden grease, the distance between the swings and the flow rate are related to the size of the pattern, and the frequency of the left and right swings is related to the level of the pattern. My personal understanding is that the value of the distance between the left and right swings is 0.5cm-1cm, and the excessive spacing not only can not control the flow, but also has a great impact on the mobility and pattern symmetry.

The point in time at which the line ends

Whether it is a simple pattern, or a complex embossed or segmented pattern, the flow control at the end is related to the integrity and beauty of the work, so the closing time is after the coffee pattern is completed, and when the mouth of the cup is close to full and does not overflow, increase the vat to ensure a small vertical flow and end in a straight line. If the pattern is completed but not full, a small flow across the pattern, the end of the cup stop to inject to the full cup, it is not possible to ensure the symmetry and integrity of the pattern.

Source: Beresta's blog