Introduction to the gesture technique of Coffee drawing and Milk Bubble

Coffee flower pull

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, and after the coffee has reached 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.

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 are just learning to pull flowers, when the foam is done, 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.