Before encountering the art of pulling flowers, espresso (espres), loneliness prevailed. With the help of the flower pulling technology, the wonderful collision of milk and coffee has made many baristas fall for it. It is said that "the layman looks at the bustle, and the insider looks at the doorway", what is the mysterious principle of this skill?
Coffee labuque is formed by mixing espresso (a liquid made from coffee grease and water) and sparkling milk (a foam made from milk using a steam bar in a steam milk bubbler), often changing on cappuccinos or lattes. At the time of production, a variety of interesting patterns are formed according to the espresso and milk foam required for pulling flowers and different production steps.
Espresso
Espresso has a strong taste, but it has a thick layer of coffee grease on top of it, and its presence is seen as a sign of espresso quality. Coffee grease is extracted, which contains many gases, accounting for about half of the total volume. Looking at the structure of coffee grease under a light microscope, it can be seen that it contains bubbles, fat particles (generally less than 10 microns) and some solid particles (fragments of the cell wall of coffee beans).
The principle that milk leaves traces on coffee is that the surface of the gas-rich grease of a good coffee is large enough to support the equally gas-rich milk.
The principle of milk traces to make shapes is that experience and practice can make clever, and when brewing milk, skillfully shake hands, let the milk move according to the expected trajectory, and leave the expected traces on the surface of the coffee.