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Modern development of coffee pulling flowers
At that time, most of the attention was paid to the presentation of patterns. However, after a long period of development and evolution, coffee flower drawing not only paid attention to vision, but also improved the dense taste of milk and the ways and techniques of fusion, and then presented the overall taste, reaching the so-called state of color, fragrance and taste.
There are many professional coffee books in Europe, America and Japan, all of which introduce the basic technology of "Latte Art", and there are many coffee-related books, which are professional symbols with the cover of coffee drawing, and coffee drawing has become an essential professional technology in various competitions today.
Every year, the "The Millrock Latte art Competition" is held in "coffee fest" in the United States, where experts from all over the world gather to show various innovative patterns and skilled skills, and in the "world barista competition”(WBC), which is known as the Olympic Competition in the coffee industry;
Coffee flower pulling is a necessary professional coffee technique for the players. Every representative player from all countries will show his superb flower pulling skills in the cappuccino project during the competition, which shows the importance and professionalism of coffee flower pulling in the Italian coffee industry.
Lahua making
Because it is very attractive, some people have developed other patterns on this basis, so you will also see patterns such as hearts or tulips.
Use raw materials
Don't use skim milk, because the fat content in skim milk is too low, so the taste of milk foam will be much worse than that of full fat. Steam milk foam machine or manual milk foam pot: What is milk foam? Milk bubble is the product of fine mixing of milk and air. The way to make milk bubbles is to pump air into milk.
The principle is simple, but it is not a simple thing to really make a cup of dense and meticulous milk foam. The most common problem is that too much air enters milk, resulting in too thick and hard milk bubbles. Such milk bubbles will float on the surface and cannot be fully mixed with coffee, so you can't enjoy the fine texture of milk bubbles and coffee when drinking. It is suggested that you use steam milk foam machine to make milk foam, which will make the process easier.
Fortunately, many pump-press coffee machines now have this function built in, such as Delong BAR 14 (single pump type, coffee needs to be made first and then the milk foam is made) and Delong EAM4000 (double pump type, coffee and milk foam can be made at the same time). This thing is the most easily overlooked one. Although it is inconspicuous, it has a great effect.
First of all, the temperature requirement of milk bubbles is relatively high. Only at 60~80 degrees, milk bubbles with good quality will be produced, so you can feel the temperature of milk through the stainless steel milk tank. Secondly, in the production of drawing patterns, the small sharp mouth is like a painter's brush.