The essentials of coffee flower drawing and the introduction of coffee flower drawing skills (with a detailed explanation of heart-shaped flowers)

When it comes to flower drawing, Wang Sen School coffee pull technology can be said to dominate the world. Wang Beiqi, a graduate of Wang Sen School, easily challenged foreign coffee masters in the Chinese Coffee pattern Challenge at the Shanghai Hotel Exhibition on November 13 and won the championship. It cannot be said that teacher Wang Beiqi's flower drawing is the best, but the flower drawing skills of Wang Sen School are unparalleled in China. Wang Beiqi shared his experience with his friends when he was learning to pull flowers. I hope it will be helpful to my friends.

After studying coffee at Wang Sen School for three years, and engaging in coffee education immediately after graduation, it couldn't be easier for Wang Beiqi to pull out a "heart" pattern.

If there is anything you really need to pay attention to when it comes to coffee flowers, Wang Beiqi said that you need to pay attention to four points:

1, can send good milk foam: whether you can make high-quality milk foam, will to a large extent determine the quality of pull flowers, especially for friends who have just started to learn pull flowers, the foam is good, pull flowers will be half successful. Pull leaves are usually in lattes (of course, this is not absolute), for lattes, milk bubbles should not be too thick, so personal advice for pulling leaves can also be thinner to make the bubbles more fluid. more conducive to pulling leaves.

2, pull flower technique: no matter what kind of flower pull, the technique is necessary, the technique also determines the pattern of the coffee.

If we just practice with milk and coffee, it is not easy for us to find some problems when we pull flowers. Wang Beiqi personally suggests that you should consider trying the practice of pulling water. There's got to be something.

3. Do more exercises: needless to say, the flower itself is piled up with coffee and milk, so it is important to practice more.

4. More reflection: after each cup of coffee comes out, we can find out what is wrong with the flowers of this cup of coffee, we think about the causes of the problems, and the next time we pull flowers, we will consider corrections, which is the process of repeated production and reflection. Our coffee flowers will get better and better.

The above four points are Wang Beiqi's experience in pulling flowers, which can be applied to all flowers.

Skills of Coffee flower drawing

After saying the points for attention, the next step is to learn to pull flowers. There is always a skill to learn. It is one thing to think about it yourself. Properly drawing on the experience of your predecessors is bound to get twice the result with half the effort.

As for the heart-shaped flower-drawing skills in coffee flowers, it is super simple to see people who can pull flowers, but when I really started to do it, I found that it was not as simple as it seemed. There is also a recorded video of Wang Sen School pulling flowers online, and friends can go to the Internet to search for videos to watch. Wang Beiqi gives an example of heart-shaped flower drawing to explain several techniques of flower drawing.

First, the main process of coffee pull.

1. Make a cup of espresso

2, dispense the milk foam, go up and down the milk tank, extinguish the air bubble in the milk foam, shake the milk tank horizontally, let the milk foam form a whirlpool, so that the milk and milk are not fully integrated.

3. After the light espresso, pour the milk and foam from the milk jar into the coffee.

4. the foam falls from the middle of the coffee, first pour the foam at a higher height, let the milk and foam go straight under the coffee liquid, and merge with the coffee under the fat.

5. The coffee gradually rises in the coffee cup with the injection of milk. when it rises to half a cup, sink the milk tank and continue to pour the milk foam. at this time, the milk foam will float above the coffee liquid surface and spread around due to impact, and then form a circle.

6. when the cup of coffee is almost full, lift the milk jar forward and upward, and the milk divides the circle into two halves. At this point, the heart-shaped coffee flower drawing is completed.

Second, the analysis of the skills of coffee flower drawing.

The above shares the main process of heart-shaped flower drawing with friends. After all, the text description is still a little abstract. If you follow the description a few more times, you may have a feeling. Here are some tips on heart-pulling process:

1. The quality of foam foaming will determine the success of flower drawing to the greatest extent. Good foam fluidity is very good, when shaking the vat horizontally, the milk and foam do not gather in the middle to form an upward bulge, but form a downward depression in the middle. After shaking horizontally, the foam is very shiny and feels as smooth as silk. This kind of milk foam, you just need to pour it into the coffee from top to bottom, it's easy to pour out your heart.

2. Shake the coffee liquid before flower drawing, which helps to make the color of the coffee uniform. After the coffee is extracted, the color above is often different, and there will be deep and light situations. For example, when tiger spots appear, the color will be uneven. If the milk is poured directly into the coffee, the surface of the coffee liquid will eventually appear in different colors, making the coffee ugly. The solution is to pour the coffee liquid into the milk, shake the coffee liquid horizontally, pour the coffee evenly, and then pour in the milk. After the color of the coffee becomes consistent, it looks a lot better.

3. The reason for the formation of flowers lies in the distance between milk and coffee liquid. Flowers are formed because the foam floats on the coffee liquid and blossoms. If we pour the milk into the coffee, the distance between the milk and the coffee liquid is not enough, the impact is not strong, it is inevitable that the milk foam will float directly on the coffee liquid, then the result is that the coffee is not full. The solution is to first increase the distance between the milk and the coffee, use the impact to inject the milk into the coffee liquid, wait for the coffee to reach half a cup, sink the milk tank, so that the milk foam can float on the surface of the coffee liquid, and the cream is finished.

Source:

Wang Sen's blog of Western Food and Coffee College