Tutorial: the easiest step for beginner coffee is to explain what kind of milk to use.

The steps of coffee flower drawing

Coffee flower needs stable milk foam, so milk needs rich protein and milk fat, so Qianjie Coffee recommends using fresh milk that needs to be refrigerated to pull flowers.

Extract a cup of Espresso

Second, the production of milk foam

1. The first step is to understand the correct operation flow of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and handy cleaning in coffee making.

The second step is to learn how to use the sprinkler to touch the milk noodles, the location and depth of the selected points.

The third step is to recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam.

2, pour the milk into the milk tank, the amount should not exceed the milk bubble pot 1 stroke 2, otherwise the milk will overflow due to expansion when making milk foam.

3, use the coffee machine steam to find the right angle to make the milk dense, the temperature is about 60 degrees, can not exceed 70 degrees, otherwise the protein structure in the milk will be destroyed.

Milk foam requirement

1 milking: the most important technology, although not very advanced, but requires a long time of practice, requires delicate and smooth milk foam, do not have large milk bubbles. 2 milking angle: it is best to milk at an angle of 45 degrees with the steam sprinkler, depending on the thickness of the foam according to the fluctuation. Only a semi-automatic coffee machine can make the best lace coffee. The oil problem of coffee also plays a key role, and directly affects the taste of a cup of coffee. A cup that is too small requires too much technical experience.

Second, pull flower production

Fully blend the milk with Espresso.

①, 1 / 3 selected point injection, coffee cup tilt angle of about 30 degrees, increase pull flower cup 10cm to pierce coffee oil

②, reduce the flower cup, make the flower jar close to the mouth of the coffee cup, keep a certain flow rate around and swing evenly with the width of 1cm, so that the surface appears whitening points.

③, with the operation of the shaking cylinder, the shape is getting bigger and bigger, at this time, note: pull flower just do not step back, and continue to keep the flow swing at a fixed point.

④, when the amount of the cup is increasing, the coffee cup should be slowly flattened to prevent spillover. Continue to shake the cylinder cup to make the heart shape more layered and linear.

When the volume of ⑤ and cup reaches 9 minutes, lift the cup slowly, reduce the flow rate, and slowly inject it into the front segment of the heart.

The drawing position of ⑥ and milk determines the symmetry of the left and right sides of the heart shape.

⑦, the end of the closing line, that is, when the cup is full without overflowing, and the thickness of the milk foam in the coffee cup should be 1-1.5cm. Congratulations, a beautiful cup of heart-shaped cappuccino coffee has been made.

Coffee drawing skills that coffee beginners need to know

1. Milk bubbles must be delicate and dense, and at the same time, milk bubbles and milk must be fully mixed and cannot be stratified, otherwise milk bubbles and milk will be mixed with coffee when they are poured into the coffee cup, and there is a pile of milk bubbles on top.

2. The steam outlet mode of steam pipe is mainly divided into two types: external expansion type and centralized type. Different forms of steam pipe, the steam intensity and steam output will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good milk foam tissue.

3. The amount of steam

The greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, the size of steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

4. When we start to pour milk, we should raise the flower jar and inject the milk in a slender and slow way. The purpose of this is to suppress the white foam and prevent it from turning over, so that the milk and coffee can be fully integrated.

5. when we inject milk to half the height of the coffee cup, we should lower the height of the flower jar and change the way of injecting milk. at this time, the flow rate of milk is fast and coarse, so that the white milk foam can be turned upwards. it's easy for us to pull flowers.

4. When you see the white foam floating out, shake it left and right, and the cup will begin to show traces of white "zigzag" foam.

6. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.

Finally, we must talk about more practice, while doing change analysis where the problem is the right remedy, quantitative change can lead to qualitative change.