Choose coffee cups, Italian lattes, espresso, spaghetti beans
Many baristas like sharp-mouthed flower pots, feel that the mouth is sharp, the wall is thick, and it looks professional. They buy them one after another. He showed off his skills on various occasions, but the probability of failure was very high. Some even used "not in good condition today" as an excuse. However, in fact, due to the deep outlet of the sharp-mouthed flower pulling cylinder, it is convenient to control the flow rate, and the swing operation can be evenly applied, so such a flower pulling cylinder is the most suitable for making fine leaf flower pulling. But at the same time, due to the sharp mouth, if it was used to make heart-shaped flowers or tulips, it would not be easy to operate, and the success rate would become very low.
Round mouth pull flower jar is the most common kind of pull flower jar in the market. It is cheap and widely used. Many cafes will be equipped with such pull flower jar. Round mouth round mouth, as the name implies, is the mouth type (exit) wider, shallower, his flow control will be wider, pull flower shaking operation will be thicker, so it will be easier to make heart-shaped pull flower or tulip flower type, of course, if friends want to make leaf-shaped pull flower, it is also possible, but it will be much more difficult than the pointed mouth type pull flower jar, then the test of technology time arrived.
There is also a triangular flat-mouthed flower jar, the mouth shape of this kind of flower jar is a small circle, the outlet is reflected in the form of a hook, which limits his flow control and swing operability, when pulling flowers, the milk flow is small, there is no strength to swing, and the shape cannot be formed; if the milk flow is large, it is difficult to control the swing, even if it can make coffee flower pulling, it is always unsatisfactory in appearance. Some baristas think that the difficulty of small cup coffee is that the amount is very small, and it is a small mouth type, but it is more suitable for small cup coffee flower control. If you have a chance, you can still try it.
If some friends practice hard for a long time and still can't produce the effect, it may be that there is a problem in the selection of flower cylinder. You can make corresponding choices according to the characteristics of the above flower cylinder.
Although it is said that the flower pot has an impact on coffee flower pulling, other comprehensive factors such as machine professionalism, skill operation proficiency, milk foam smoothness and so on are crucial. No matter who it is, it is still fundamental to practice frequently!
1, if the product is urgent, you can use a larger capacity, such as 600ml or 1000ml, so that you can play two cups of milk at the same time, but the milk is not good, can not pull flowers, only heating. If you are not in a hurry to produce, you can choose a smaller capacity, 500ml is appropriate. 300ml of 150ml milk, steam spray is easy to heat up, it is difficult to make dense milk foam. You can choose some of the inner wall has a scale, both can practice pull flowers, but also can practice milk volume.
2, MOTTA this brand feels better than RW ripple, and the feeling of milk foam is very good, the raised tip is easy to close to the liquid surface, so that the light proportion of milk foam can float on the coffee liquid.
3. First push RW. Must buy genuine, can cope with all graphics, controllability is relatively strong. Motta is more reliable to push tulips, but its shortcomings are also very obvious, its own weight is very sufficient, but hesitate volume is relatively small, put less milk, so it will lead to milk foam pull flowers, shaking can not feel the center of gravity in the hand. Genuine RW stainless steel about 150 yuan, Singapore TIME MORE black Teflon about 300 yuan, there is a paint version, Taobao do not buy less than 100 yuan
4. MOTTA is thick in material, beautiful in workmanship, fine in foam,
Alice, looks beautiful, but not good to milk, milk mouth is very thin.
Good brands include HERO, BARISTA, and WPM.
- Prev
Classification and causes of defective beans in SCAA Coffee SCAA level: Italian mixed beans with secondary defects
CAA level: whole sour bean is a first-level defect; one whole sour bean = a complete defect name: local sour bean SCAA level: local sour bean is a secondary defect; less than half of a bean is sour bean, 3 beans = 1 complete defect cause: agriculture and treatment. Sour beans are caused by fermentation, and they are contaminated by microorganisms in many places in the process of harvest and treatment.
- Next
Do coffee beans need freshly roasted coffee beans to distinguish the quality of coffee beans?
Do coffee beans need to be raised? To ask this question, let's first take a look at some of the grounds for the saying "raise beans". A relatively convincing explanation is that the coffee beans have just been roasted, and the smoke and carbon dioxide produced by high temperature will be adsorbed in the structural pores of the coffee beans during the baking process. this is not conducive to coffee extraction and brewed coffee will have a smoky smell and some thorns.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?