Coffee flower pulling is the process of creating beautiful patterns on the surface of a coffee by combining espresso and frothed milk. It all starts with a layer of grease on top of the espresso.

When milk is frothed, it mixes with air, forming a light layer of milk foam. This foam, being lighter than the grease, merges with the coffee and creates intricate patterns.

To froth milk, it needs to have a creamy and less dense froth that can lay flat on the surface. Milk is composed of water, protein, fat, and minerals. When air is introduced into the milk, the proteins encapsulate the air bubbles, forming a stable foam known as milk froth.

There are various methods to froth milk, such as using espresso machines, manual frothers, or french presses, but they all achieve the same result.

When frothing milk, there are a few conditions to consider.

First, the milk foam should have good mobility and not be too thick, as excessive thickness will result in the foam floating on the surface and being difficult to manipulate.

Second, the milk should not be too thin, as this would make the surface unstable and prevent the formation of patterns. It is crucial to achieve the right thickness to create beautiful flower patterns.

The key to successful flower pulling lies in the precise coordination of actions from making espresso to frothing the milk and creating the patterns.

When preparing for frothing, hold the cup at a 45-degree angle and grip the milk frother handle firmly. Inject the milk into the coffee liquid from the center in a circular motion.

At specific intervals, press down on the cup's surface and slowly pull it back to the center. Finally, at the right moment, pull the cup upward to finish the flower-pulling process.

To achieve accurate flower patterns, it is important to tilt the cup at a 45-degree angle, keeping the mouth of the frothing pitcher close to the liquid surface.

This angle facilitates better control during the process. If the cup is straightened too soon after combining the coffee and milk, the resulting flower pattern may appear small and unsatisfying. Only when the cup is properly tilted can the full pattern be displayed.

Proper shaking technique is also crucial. Instead of shaking the entire frothing pitcher vigorously, the correct method is to swing the pitcher evenly using the handle as an axis, similar to a pendulum.

This avoids excessive movement and maintains stability during the process. When practicing basic patterns like the heart shape, it is essential to keep the pendulum in a fixed position without moving forward or backward.

The speed and rhythm of blending the coffee and milk froth also play a significant role. The fusion speed affects the taste of the coffee. Too fast blending may result in incomplete fusion, while overly slow blending makes it challenging to control the milk foam, leading to pattern deformations.

The rhythm of blending affects the overall presentation of the coffee and its patterns. Dense milk foam can hinder the creation of delicate patterns, so some prefer a slightly thinner foam to increase the success rate of flower pulling.

Understanding the importance of blending is vital to ensure taste and uniformity, allowing for a perfect cup of coffee with both color and aroma.