Photo: Coffee Latte Art Tutorial: Tips on Seven-leaf Wheat Ear

What is Espresso? The traditional Italian Espresso is 7-10 coffee powders, 20-25 seconds to extract 25-30ml of coffee. This is a traditional method and is based on a relative standard! Now, in order to be more stable, we choose to use the liquid weight of the coffee. The amount of powder can be set differently according to different coffee machines. Just adjust the powder-liquid ratio. The most commonly used powder-liquid ratio is about 1:1.5-1:2.

How to deal with milk foam? Some people say it is better to add air while frothing, some say it is better to add air first and then frothing, some say it is better to use the rotation method, and some say it is better to use the tumbling method... In fact, it is not that complicated. Milk foam is to make milk foam, and then use the steam to generate rotation to distribute the foam more evenly in the entire cup! When the foam is of the same size and evenly distributed, the milk foam is the most dense!

Seven Leaf Wheat Ear 7oz cup | This is a best pattern for training basic skills. This pattern can be used to train positioning/swing amplitude/swing frequency/flow control/cup rotation and many other advanced latte art patterns that require these techniques for composition.

1 Fusion

When drawing wheat ears, sufficient fusion is required, which is more than other traditional patterns. This is to make the drawing cylinder as close to the liquid surface as possible and allow the pattern to remain on the liquid surface. After fusion, the liquid surface is clean, which is convenient for subsequent drawing.

It should be noted that the more fusion there is, the worse the fluidity of the liquid surface is, so sufficient fusion is suitable for making some wheat ears or non-embossed patterns.

2. Pattern layout design

First of all, you need to have a clear idea of ​​the entire composition, so that you can smoothly draw the latte art, know when and where to choose the points, and what to do next.

Pay attention to the location of the first selected point, as well as the height of the latte art cylinder and the flow rate.

3 Backward Swing

When the wheat ears swing backward, it is important to form a straight line, which is similar to the way leaves do it, but the amplitude of the backward swing is smaller than that of leaves.

Too much retreat speed will make the distance between the ears too large, which will result in a column-like pattern.

The amount of flow during the swing. Too much flow will cause the wheat ears to be blurred, while too little will make the pattern "disappear";

If the height is too high, the pattern will be washed under the liquid surface, otherwise the shape of the wheat ear will not be obvious;

4 Wheat ears end

When finishing, you need to pay attention to the flow size and flow distance, and more importantly, to make it a straight line.

The end of the first ear of wheat is chosen to be next to the pattern to make the pattern look more beautiful.

5 Select a point again

Since we are making a seven-leaf wheat ear, the entire liquid surface needs to be divided. Here we choose to make the wheat ears on both sides first and then the pattern in the middle. At this time, the positions of the first two wheat ears are required to be high, which may easily lead to no space in the middle in the end.

6 Select a point! Swing back! Increase the collection!

Select the point again, and this time you need to pay attention to the center axis of the liquid surface. This ear of wheat is longer than the two ears next to it, so you need to pay attention to the straight line when retreating and ending, and the ending should be in the middle of the ear of wheat.

7 Select a point! Long distance backward swing! Improve the collection!

The location of the fifth ear of wheat is on the central axis. The swing amplitude, retreat speed, flow rate and height of the drawing cylinder are the keys to the formation of an ear of wheat.

8 rotating cups

Different from traditional patterns, the combination pattern or the 7-leaf wheat ear pattern will use the cup turning technique to better select the points and draw the pattern. You must keep a steady hand when turning the cup, as the coffee in the cup is almost full at this time. If you are not careful, you will need to get a rag or mop.

9About Wheat Ear

The difficulty of making wheat ears lies in the understanding of cream and milk foam. The more wheat ears there are, the greater the difficulty. The reason is that as time goes on, there are more bubbles on the liquid surface, and the fluidity of the surface becomes worse, making it difficult for milk foam to remain on the liquid surface in the end.

Pay attention to the final amount of milk in the cup. It is 11 points full but has not overflowed. The reason is that the surface is almost entirely a mixture of milk foam and cream.

In fact, the drawing of each ear of wheat, the flow distance, flow rate, swing amplitude, and swing speed are slightly different. It requires a lot of practice to enhance the understanding of milk foam and cream, when to increase the flow distance or get close to the liquid surface, when to increase or decrease the flow rate, when to increase the swing amplitude or swing speed, etc.