Coffee review

Coffee pattern embossing and shaking-the most basic coffee pattern

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, Coffee pull embossing shaking technique-the most basic coffee pull ①, light pressing is carried out with the weight of the cake hammer itself; ②, heavy pressure is carried out even with artificial external forces. Due to too much artificial force, packing is one of the biggest factors in the whole ESPRESSO extraction process, so experienced baristas choose light pressing in a cup of coffee in order to ensure consistency.

Coffee pattern embossing and shaking-the most basic coffee pattern

①, light pressing even with the weight of the cake hammer itself.

②, heavy pressure, even if the use of artificial external forces.

Due to too much artificial force, packing is one of the biggest factors in the whole ESPRESSO extraction process, so experienced baristas choose light pressing to ensure product consistency.

More than 98% of the ingredients in a cup of coffee are "water". The importance of water is beyond doubt! If you use bad water to brew coffee, even the best beans will be in vain-because bad water can destroy the best coffee. Even a simple "filter kettle" can filter out many bad substances for "tap water", making the brewed coffee more fragrant, strong and mellow. Like making tea, you need to avoid using distilled water, and if the tap water in your place is of poor quality, using clean mountain spring water is also an ideal way. Coffee beans must be used in sufficient portions. Too little coffee powder may lead to bitterness or insipidity, but not too much at a time. The standard amount of coffee is: use "two flat spoons" (about 15g) coffee beans (powder) to brew "one cup" (about 180cc) coffee. Please adjust your coffee consumption according to this proportion.

There is a misunderstanding about the amount of embossed foaming, thinking that the thinner the foam is, the better. In fact, it is not. According to your actual situation, such as the support of grease and the control of your hand, for example, the foaming volume at first reaches 30%. After several years of practice and adjustment, the improvement of beans At present, the foaming amount is generally maintained at 10% or less, the blending / baking / extraction method of beans / the foaming amount of milk / the cotton density of milk / the blending amount of coffee and milk / the height of fusion, etc., so if the pattern is too small / the package is not round / can not move / push and so on is often affected by several factors, we should look for the problem one by one to solve the problem. Start with the leaves of Love (fixed-point shaking) (moving and shaking). As for the extent of practice, when you practice the leaves of Love to symmetrical and distinct colors, you can start the practice of embossed tulips. I think embossed tulips are a latteart pattern that is easy to practice basic skills, which combines basic techniques such as fixed-point shaking / moving / pushing / point pulling.

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