Boutique Coffee Common sense pull Coffee Milk foam

In fact, there has never been a very clear literature on the origin of the coffee flower, only that at that time in Europe and the United States, the coffee flower was the difficult professional technology displayed during the coffee performance, and such innovative skills and the difficult technology showed greatly shocked the coffee industry at that time and attracted public attention from the very beginning. All people are deeply attracted by the magical and gorgeous skills of coffee flower drawing.

First, the production of milk foam

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 the milk 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.

Second, the way of flower drawing.

1. To cook Espresso, it is recommended to put the Espresso directly into the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it. 2. 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).

3. The beginning 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.

4. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.