Exquisite milk foam flower drawing course espresso espresso with commercial coffee beans

Boutique coffee (specialty coffee) is also called "specialty coffee" or "select coffee". It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee can be regarded as a selection of coffee beans because of its hard texture, rich taste and excellent flavor.

Standard one: milk foam should be delicate.

For example: be delicate (what is delicacy? No one can explain it in precise words), like velvet (what is velvet? As a national protected animal, how many people dare to hit a swan and touch its velvet? To be slippery (milk is the most slippery, just like this guy is lazy and has nothing left in your mouth), there are numerous such extremely vague adjectives. But there is a saying that is very close to the delicate state of milk foam: the surface should be reflective. This statement is very objective and direct, at least it can be used as a standard to be seen by the naked eye.

The main reason for saying so much here is to give you a standard that can be touched by the hand, seen by the eye and heard by the ear. Once this standard is mastered, we will discuss the comprehensive impression formed in the mouth through the oral mucosa, taste buds and through the internal nostrils of the palate, that is, the question of taste.

So what are these standards? The surface should be able to reflect light first.

Standard 2: no coarse bubbles

There is no coarse foam on the surface. This requires a lot of foam control, when larger than the diameter of 1mm are called coarse foam.

Standard 3: the foam temperature is 60 degrees Celsius-65 degrees Celsius

In the case of the same amount of milk (all added to the position at the bottom of the cylinder mouth), no matter 60% full or 70%, 80%, 90% or full, the temperature should be the same, and the number of foam can not be adjusted by the temperature.

Standard 4: don't waste milk.

Make two cups of cappuccino, using the WBC standard cup. Pour the foam into the cup and leave no drop in the jar. If this standard is sublimated a little bit, it will become: just hit as many milk bubbles as you want (except for micro-bubbles such as macchiato), which is very difficult to practice and takes a long time.

The above four standards have been achieved, at least it can be regarded as a good bottle of milk foam in terms of vision, feel and technology. Earlier also mentioned a sense of hearing, which depends on the milk, just hit the milk foam, must not hear a very continuous burst sound, which can ensure the persistence of the milk foam in the cup.