How to skillfully master the skills of coffee jars?

Whether it is coffee as a job or as a fashion life, for coffee production itself, being able to master the skills of coffee flower drawing shows the exquisite shape of coffee, which is what every (professional and amateur) barista pursues and hopes to master.

Many entry-level baristas pay attention to the operation skills hidden in the coffee flower, familiar with a lot of practice, but sometimes counterproductive, ineffective; from professional baristas pay attention to comprehensive aspects, such as coffee machine, raw materials, techniques and so on. Of course, these conditions are essential, preparation will not be easy to fail.

The flower-pulling jar is a necessary "weapon" for coffee flower-pulling. Careful baristas will find that in addition to the capacity, there is a difference in the shape of the cylinder tip on the market, so they are good at reasonable selection and use. Be able to show their flower-pulling skills in every operation. For those baristas who pursue the secret book of pulling flowers, do not focus on a certain point, but should consider it comprehensively so that you can get twice the result with half the effort.

At present, the common jars in the market can be roughly divided into three types (sharp mouth, round mouth, triangular flat mouth), and the cylinder type of different pattern application is different. About (pointed mouth pull flower jar) is a lot of baristas like, feel sharp mouth, thick wall, and appear professional, buy one after another. There are a lot of "wet" people who fail on various occasions, and they always excuse themselves for "hey, I'm not in good shape today." He he. In fact, the pointed flower jar, because the outlet is deeper to control the flow rate is convenient, swing operation is uniform, so this kind of flower jar to make fine leaves is the most appropriate. Because of the tip of the mouth, if you make a heart-shaped flower, or the current popular tulip pattern, the success rate will become very low, and it is not easy to operate.

(round mouth) the round mouth flower jar is the most common kind in the market, which is cheap and widely used. Many cafes like to be equipped with it. Compared with the pointed mouth flower jar, the mouth shape is wider and shallower, his flow control will be wider, and the operation of flower pull will be a little thicker, so it will be relatively easy to make push heart (tulip flower) and heart-shaped coffee flower. Of course, it is also possible to make leaf-shaped flower-pulling, but it is much more difficult than the pointed-beaked flower-pulling jar.

This kind of jacquard cylinder is a small circle, and the cup outlet is reflected in the form of hooks, which limits his operation of flow control and rocking. I personally feel that although it is difficult to pull flowers in a small cup of coffee, because the quantity is very small, and the cup itself is a small mouth, it is more appropriate to apply to a small cup of coffee in the control of small flow operation. You can try it when you have a chance.

If you have been practicing coffee drawing for more than a year and are still worried that you can't pull it out, you probably choose this kind of triangular flat mouth flower jar. When the new coffee shop opened, some coffee traders promised that as long as you bought our coffee maker, the flower jar could be given away. I do not know whether it is because of the low price, or for some reason, some coffee traders like to give away this type of flower cup.

First of all, this mouth design is very wide, very shallow, and it is very inconvenient to operate. Therefore, in the coffee flower, the milk flow is small to shake without strength, can not be out of shape; when the milk flow is large, it is difficult to control, even if it is able to make coffee flower, it is often unsatisfactory in appearance. As a result, many people in the industry who know about it do not like to use this kind of flower jar.

Although the flower jar has some influence on the coffee flower, the comprehensive factors such as machine professionalism and skill operation are all very important. whether enthusiasts or professional baristas pay attention to methods, rational use, diligent practice, this is fundamental.