The skills and steps of leaf-shaped coffee flower drawing are introduced in detail in the video.

The skills and steps of leaf-shaped coffee flower drawing are introduced in detail in the video.

The principle of coffee extraction is very simple:

Hot water dissolves the soluble substances in coffee and releases aromatic molecules. If we want to improve the quality, we must strictly control the amount of coffee, the amount of water, the correct extraction time and extraction temperature. Please note that the more substances you extract, the better!


 has finished talking about the principle, let's talk about the steps of brewing. First of all, we need to grind coffee, which is to increase the contact area between coffee and water to ensure that the extraction ratio of coffee reaches the ideal ratio of 18-20% (this number is detected by refractometer, and the instrument itself is very expensive. it is also very complicated to use, which is not necessary for ordinary enthusiasts). In other words, the proportion of soluble substances we will eventually extract should be in the range of 18-20%. In order to achieve this, we must follow the following principles:

The finer the ● coffee powder is ground, the faster the coffee extraction rate should be (that is, the contact time between coffee and water should be shorter).

The coarser the ● coffee powder is ground, the slower the coffee extraction rate should be (that is, the coffee should be in contact with water for longer).

The greater the range of movement of ● coffee powder particles, the higher the extraction ratio (you know why many people like to stir coffee when brewing!)

The proportion of ● extraction is more than 22%, and the taste of coffee is bitter, astringent and dry.

When the extraction ratio of ● is less than 18%, the coffee tastes sour, the overall acidity is high, and has the smell of grass.

1. The cylinder nozzle is close to the cup wall, aiming at the center point of the liquid level of Espresso, and the small milk flow is injected.

two。 Gradually pull up the milk tank and use the small milk flow to draw circles for fusion.

3. After five minutes full, the milk tank is close to the liquid level (note the position where the milk flow is injected at this time, called the flowering point) to increase the milk flow.

4. Keep the position and shake the spout evenly so that the foam will naturally produce a semicircle.

5. When the eight minutes are full, gradually raise the milk tank, fine the milk flow, and slowly pull forward, resulting in a central tip effect.