Coffee embossing shaking technique-how does the coffee embossing hand move

Coffee Embossing Shake Technique-Coffee Embossing Hand How to Move

The fusion method uses the left and right stirring method, and the height of the water flow during fusion is consistent. This is the personal favorite fusion method so far. It can be a good fusion with high efficiency. The liquid surface is clean. The combination degree of Espresso and milk foam is also very high. When making a single picture, tilt the coffee cup. When the liquid surface area in the cup is the largest, the picture can be drawn (usually 1/3 of the cup volume). The timing of the picture determines the proportion of the pattern in the cup after molding. When making a composite diagram, you should blend a little more (at least 1/2 of the cup amount), so that the liquid surface has more support, and more fusion can not make the liquid surface so fluid, easier to make, and more fusion to make the pattern cleaner, more white space, do not enter a misunderstanding that the combination of less fusion to leave more for the production of the latter pattern, this is counterproductive, not only the pattern is easy to float, but also to the end of the pattern production you will find, The flower shape made by the first action will be enlarged by the liquid surface at the end. When making the combination diagram, tilt the liquid surface where the diagram comes out, which is conducive to forming. When swinging the wheat ear, inject it for a while first, feel the milk bubble released and then start shaking. The rhythm of shaking and retreating should be coordinated well, so that the rhythm of drawing will come up.

One of the things a coffee eater usually does when he comes to a cafe is order a "double latte" or "double American." This does not mean two cups. Instead, carry two portions of the base in one serving (about 25 ml, 15-20g). In this way, you can drink more "coffee flavor", and at the same time, problems such as the quality of coffee beans and technical errors in extraction will be magnified and exposed.

1. Be sure to drink it now.

If possible, avoid buying ground coffee and buy freshly roasted coffee beans. Because coffee grinds down and its flavor and attractive taste quickly change or even disappear.

2) Make your own coffee.

The coarser the coffee powder, the higher the water temperature, the longer the soaking time, and the higher the proportion of powder and water, the stronger the coffee and the less sour. These are several factors that affect you to get a good cup of coffee, we need to reasonably master: a, coffee powder such as coarse sugar, b, water temperature 80-90 degrees Celsius, c, soaking time 60-90 seconds, d, powder: water =1:15-20, of course, according to their own taste free adjustment.

3, warm cup

This is a step that may be overlooked by everyone, and a good coffee will affect the taste if it is not warm.