[pull flower] the method of drawing tulip coffee the technique of hand temperature measurement in milking bubble
[pull flower] the method of drawing tulip coffee the technique of hand temperature measurement in milking bubble
Today, the world coffee flower has developed to a very high level, but also encountered a lot of bottlenecks. Directly into the formation of the method, most of them use the basic heart shape and leaf shape to make changes, it is difficult to jump out of these basic patterns, this situation is due to lack of contact, control skills are not hot. There is no real understanding of the principle of the inverted formation method. So most people can simply use hand drawing and model graphics.
The hand drawing method developed in Europe and the United States is mainly based on regular geometric shapes and uses rich raw materials of various colors to make changes, which makes the coffee look extremely colorful.
In Japan, it is more like to change with specific hand-painted patterns, the development of a lot of super lovely animals and characters. It has something to do with Japanese animation culture. In China, it is mainly suitable for the basic direct dumping method.
The principle of screen graphic method is very simple, generally speaking, it can be divided into two forms:
Make the surface of the coffee form a variety of patterns.
The second method is similar to the first, except that you don't have to wait for the milk to be concentrated and fused directly after you finish the foam, paying special attention to not producing white foam on the surface of the coffee, and then using a variety of coffee pattern molds to make the figure like the first method.
Mold graphic method is the simplest way for all coffee flower drawing skills. Everyone can carve different coffee models according to their own preferences or buy ready-made coffee patterns.
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Description of Flavor of Coffee beans treated with Solar Water and Honey introduction to Grinding scale of varieties
Flavor description of coffee beans treated with sun water and honey grinding scale introduces that the honey treatment process is vulnerable to pollution and mildew and needs to be closely monitored, constantly turned, and accelerated drying in order to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of the ripe fruit of coffee, making the coffee show light black sugar flavor and drupe flavor, while berry flavor
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Lockhart published his research results with a coffee brewing control chart, showing in the form of a chart what the best coffee was in the minds of Americans at that time. Years later, the American Professional coffee Association (SCAA) confirmed that American tastes had not changed much. At least for Americans.
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