Teaching | steps and skills of Coffee pull Coffee Coffee production in Italian Coffee Cafe

The general step of making espresso is to extract the espresso, then dispense the foam, and finally pull the flowers to produce. And these three key steps have their own attention and ways, any link has not been done will lead to the final out of shape.

Extraction of espresso

The amount of powder: 7-10g for single part and 14-18g for double part. A shot 30ml double 60ml. (in addition, if you take the first 2 double shot 3, it will taste better. For example, flat white should take the first 2 prime 3 of double shot, that is, 45-50ml. )

After the cloth powder is uniform, press the powder.

The correct strength of pressing powder is 20 pounds, and the filling must be smooth. Try to press it once or twice and flatten it out. Don't press too many times. Neither too hard nor too light, otherwise the flow rate of extraction is not smooth or the channel is blocked. The extraction process should have a correct flow rate, and the conventional method is to finish the extraction within 30 seconds. If the flow rate is too slow or too fast, the general reason lies in the degree of grinding and filling strength.

The factors that affect crema include: 1. The amount of powder is not enough and the oil is less. Bean freshness; 3. The grindability of coffee; 4. Shallow baked beans.

Whip away the foam

The foaming principle is that the steam hits the milk, that is, the air is injected into the milk liquid, the tension on the surface of the milk protein forms a small foam, and the liquid milk expands to form milk foam. The role of fat is to make the milk foam form a stable state. The froth temperature should be about 55-60 degrees, not more than 65-70 degrees. Above 70 degrees, sweetness decreases and bitterness increases. Below 55 degrees, the sweetness can not be reflected.

The process of dispelling milk foam: the milk cylinder is placed under the steam nozzle, and the nozzle is placed at the 1cm below the surface of the milk liquid in the tank, right in the middle, while the milk tank is tilted a little bit.

Air intake: turn on the steam to start air intake and observe the surface of the milk. if the milk rotates and does not hear the sound of nourishment, it means that the air has not been breathed. at this time, you need to lower the milk tank a little bit and expose the nozzle for air intake. When you hear the nourishing sound of air intake, stop lowering the milk tank and keep it still. At this time to observe the state of milk movement, the normal situation should be to enter the air while the liquid rotates, forming a whirlpool. The air intake action of moving down the milk tank must be subtle and gradual, not too violently, and the sound should be stabilized and stopped when it is almost in the air intake state.

Inhale: when the milk is breathed, the larger bubbles on the surface will gradually disappear with the rotational movement. after no obvious air bubbles can be seen on the visual surface, when the milk liquid has basically been beaten into a dense milk bubble in a small foam state, this basically completes the morphological transformation from liquid to milk bubbles. At this time, the left hand can lift the milk tank slightly and bury the nozzle under the surface of the milk. after that, the temperature of the rotation process will continue to rise. at this time, pay attention to the temperature felt through the surface of the milk tank. If it is estimated to reach about 55-60 degrees, it shows that the foam is basically in place and the steam stick can be turned off. But this inspiratory upward movement must be careful and subtle, and there must not be too much shaking, otherwise it will destroy the structure of the milk foam and lead to foam failure. The criterion of getting rid of foam is to see whether it is dense and delicate and has good fluidity. If the milk foam hit too much and light foam is also considered a failure.

To pull flowers:

Fusion: before the flower shape, part of the milk foam should be poured into the espresso, and through the circle movement during the injection, the milk foam and coffee should be merged into one. In this way, only after the correct completion of the integration, on this basis can pull out the shape smoothly, otherwise it is very difficult to produce the effect.

Fusion technique: tilt the coffee cup properly in the left hand, lower the small water flow in the right hand and inject the milk foam into the coffee cup, then immediately pull it up to a height of about 5 centimeters, and then maintain the same water size. continue to inject the foam into the coffee in a circle, rotating at a slightly faster speed, and probably until the volume of about 2pm and 3 cups is over.

The shape of the flower: the basic figure is love, leaves, tulips. These three patterns include all the techniques and skills needed to pull flowers, and even complex patterns are realized through the basic skills of these three patterns. So the main way to learn to pull flowers is to practice these three patterns. Pull flower has a decision: low injection, high fusion, flat flower, fine ending.

The main techniques of love are swinging, staying, pushing forward, leaves swinging, pushing forward, pulling back, and tulips are mainly pushing forward and lifting.

After the fusion, you can begin to pull flowers. When pulling flowers, you should let the flower jar as parallel as possible, and the mouth as close as possible to the surface of the coffee liquid to inject milk foam, that is, flat flowers.

A cup of excellent flower drawing works need to achieve clean picture and high contrast. That is, the step of fusion must be done clean, the surface is not whitening, in order to finally maintain the cleanliness of the picture, there must be a gold circle. That is, the pull flower is mainly created in the middle of the coffee surface, can not touch the outer ring, there should be an outer ring formed by coffee liquid outside the pattern, the pattern is symmetrical, the total capacity of coffee is just close to or flush with the outer edge of the coffee cup, but the liquid can not overflow out of the cup.