Heart-shaped leaf-shaped tulip coffee pull step pull competition Italian blending of coffee beans

1. The cup is tilted and poured into the cup in a slightly higher place with a small flow of milk. pay attention to pouring it in the center of the cup. Here, the hand holding the milk tank is to pull the milk up and down in a uniform circle to merge the milk and espresso.

two。 When the cup is half full or 7 minutes full, the milk tank falls directly, the cylinder body is attached to the edge of the cup, and the mouth is as close to the coffee level as possible. the flow of milk is maintained at a moderate flow rate, facing the center of the cup, and the wrist begins to shake left and right at a uniform speed. Note that the small force shake is not a shake, nor is it a large swing of the arm. To control the position of the milk tank, hold on to the symmetrical shaking of the milk tank.

3. At this point, you will see layers of milk bubbles begin to emerge, spreading around from the cylinder mouth. If you do not have a pattern immediately after you start shaking, keep this action and continue to shake + pour. Layers of foam will slowly fold up.

3. The liquid level raising cup is then slowly righted from the tilted posture, at this time, you need to push the milk tank forward and let the milk pause at the central point.

4. At this time, the cup should be full, need to slow down the flow rate, raise the milk tank, quickly push forward, give the pattern a cutting surface.

If the flow rate of milk in this link is too high, the overall cutting surface will be very conspicuous and thick. Be sure to find the center of the cup to pick up the flower, if the flower is too close to the front, the pattern will be squeezed in the front of the cup, otherwise in the back. Another point is that some people will habitually slow down the flow rate when falling down the milk tank to shake. If the flow rate decreases, it is difficult for the white foam to float up to form a pattern. So when shaking the milk tank, the flow rate of milk is medium speed and large amount.

It is important to note that at the beginning, the flow rate is high and low-- hit the center of the cup-- the cup is half full-- drop the milk tank-- keep the center, medium flow-- shake out the foam-- pile up the foam-- slowly push forward, pause-- raise the vat-- lower the velocity-- cut straight ahead!

Then there is the theoretical guidance of leaves:

The leaf pattern is similar to the heart-shaped technique, but the difference is that the milk tank is shaking in place at the beginning, when the cup is almost full, the milk tank shakes and retreats, the cup is slowly righted, and you can pause at the edge of the cup. at this time, the milk tank is raised and pushed forward with a small flow to cut the pattern.

Finally, there is the theoretical guidance of tulips:

1. The technique of tulips is mainly a combination of shaking in place and "pushing". The pattern as a whole is divided into three parts.

two。 In the first paragraph, the big leaves of tulips are formed by shaking the nipple in place.

3. The second section of the milk tank select the right position (at the liquid level 1/3) while shaking the milk tank, pay attention not to be too large and the frequency is smaller than the first one. The milk jar is pushed forward and the leaves of the first section are pushed back with the help of the impulse of the milk to deform it.