Basic is able to learn coffee pull flower, and can be said that all learn coffee pull flower people are from 0 basis to start. To learn how long this and you want to learn the degree of personal comprehension related to the understanding of the good, learn on two days will be able to pull out on the most basic peach pattern.
For a beginner. Beginners are preferred to flare cups.
Espresso on the shadow of the flower pulling to do a good cup of Espresso is the foundation of the coffee pulling. A good Espresso has a balanced acidity and bitterness, and the oil (Cream) is thick and smooth, with no holes.
Crema (grease) is a layer of creamy substance floating on the surface of Espresso coffee, is the essence of Espresso coffee, usually reddish-brown or curry color, with a strong aroma and stimulate the sensory performance, but also one of the important components of the coffee pulling flower, play a role in pulling flower to block the impulse of the flow of water and the pattern of the role of the bottom
Pulling flower cylinder Influence on flower pulling:
The different shapes of the cylinder of the flower pulling cylinder will affect the angle at which the steam pipe of the coffee machine is inserted into the milk liquid. In addition to focusing on the cylinder of the flower pulling cylinder we also need to pay attention to the use of the cylinder of the flower pulling cylinder nozzle, a good flower pulling cylinder nozzle for the fusion, pouring, charting will play a better effect.
Large mouth suitable for: embossing, push heart, tulips, large leaves. Regular patterns too, can't do fine work, mouth too big.
Small mouth is suitable for: embossing, push the heart, tulips, large leaves, small leaves. The small leaves refer to an element of the combination.
The effect of milk froth on the flowers:
The thinner the froth, the more delicate the pattern will be, the higher the contrast and cleanliness will be, on the other hand, if the froth is very thick, the lines will be very thick, and it is difficult to make a delicate and beautiful pattern.
The tube is hot steam, if you pass the tube under the surface of the liquid, you get a heated milk foam that doubles in volume, and the whole system is a very homogeneous system of micro-bubbles for latte froth; while cappuccino is to put the tube close to the surface of the liquid.
Preparation before pulling the froth:
1. Make sure the pure milk is as fresh as possible, the cooler the temperature the better, and that there should not be any icing.
2. You need to make sure that the temperature of the milk is 65-70 degrees when you are beating it, and here it is recommended to use a thermometer for better measurement.
3. While using the coffee steamer, make sure that there is not too much water vapor in the steam spout and that no water gets mixed into the milk.
4. When you hear the rhythmic "bared" sound, it proves that the technique is just right, wait for the milk froth to fully integrate, and the reflection of the static surface proves that the milk froth has a dense texture.
Note:
1. The first move is to shake the wrist of the cup from side to side, with the emphasis on stabilizing the wrist in a horizontal back-and-forth motion. Please note that this action is purely wrist strength only, do not move the whole arm together. When the wiggle is done correctly, white zigzag-shaped traces of milk foam will begin to appear in the cup.
2. Gradually move the cup backward and reduce the amplitude of the shaking, and when you finally close the cup, bring it forward to draw a thin straight line, ending with the stem of a leaf in the cup
.