咖啡拉花冠军卢道强现场“开课”！云岩这场活动“啡”常火热Coffee latte art champion Lu Daoqiang starts live! Yunyan's event is often very popular

“轻柔搅拌、倾斜贴杯，拉花杯贴近液面，像擦桌子一样轻推……”6月13日，“咖速集结 啡你不可”2026云岩第三季咖啡文化活动在新印1950火热举行。2023WLAC世界咖啡拉花大赛亚军、2021WLAC中国赛区总决赛冠军、十柴咖啡学院主理人卢道强亲临现场，从打奶泡到杯中构图，从融合到推花，零距离手把手地教咖啡爱好者制作拉花，吸引众多市民游客驻足体验。

教学中，卢道强首先讲解了拉花的基础，奶泡的打发原理。他告诉爱好者们，打奶泡本质上是动力与阻力的结合，通过观察气枪与牛奶的角度、倾听奶泡发出的声音，可以判断如何打出绵密或顺滑的奶泡。

有了好奶泡，接下来就是在杯中“作画”。现场实践环节，卢道强以经典的郁金香图案为例，详细演示了如何完成漂亮构图。先将打好的奶泡缓慢注入浓缩咖啡中，绕圈融合至杯量约五成满，形成均匀的咖啡色基底。接着，拉花杯嘴贴近液面，找到一个稳定的“锚点”。“贴近液面是为了让奶泡浮在表面，而不是沉下去。”卢道强强调。保持杯嘴紧贴液面，像擦桌子一样平稳向前轻推，白色奶泡自然推开咖啡液，形成第一层花瓣，推的力度要均匀，手不能抖。推至杯沿前收小奶流，轻提拉花杯，用一条细线穿过图案中心收尾。短短几分钟的演示，让围观爱好者直呼：“太精致了，原来拉花的门道都在细节里。”

教学后，多位咖啡爱好者排队体验制作拉花。在卢道强手把手的指导下，从打奶、融合、落点到推花收尾，每一步都有冠军耐心指正。一位爱好者完成了自己的第一杯郁金香拉花后感慨：“以前觉得拉花像魔术，今天才知道只要掌握细节和力道，普通人也能推出一朵像模像样的花。”现场气氛轻松热烈，市民游客不仅可以体验冠军教学、为自己做一杯咖啡，还能在各式咖啡摊位间穿梭品尝。

卢道强告诉记者，他2016年开始系统学习拉花，特意报了培训班。起初对咖啡并不了解，但在老师的用心教导下逐渐产生浓厚兴趣；2017年开始以赛代练，第一次获奖时心情复杂，因为他知道接下来还有更多挑战。

谈到贵阳咖啡，卢道强觉得贵阳的咖啡氛围非常好，每家咖啡馆都有自己的特色，折耳根、木姜子等特调饮品地域特色鲜明。这次他也带了自己在上海创立的品牌过来参加展览交流，交到了很多新朋友。活动以“大赛+市集”形式开展，现场动线布局合理，不少市民游客逛累了就坐下来休息，十分松弛。

来自深圳的谢女士和朋友来贵阳旅游，正好赶上咖啡活动，听说今天有冠军教拉花就来体验了。她感叹贵阳天气凉爽，咖啡氛围浓厚，在市集已经喝了8杯，还要跟着“咖啡迷宫”继续打卡。

一场接地气、生活化的咖啡文化活动，让冠军技艺走进寻常市民中间，也让贵阳的咖啡香气在炎炎夏日里飘得更远、更浓。

全媒体记者：顾兰云

编辑：陈靖

责编：程小畅 王玲

签发：万钰 刘竹寒

Gently stir, tilt and stick the cup, pull the flower cup close to the liquid surface, and gently push it like wiping the table... "On June 13th, the" Coffee Speed Gathering Coffee You Can't "2026 Yunyan 3rd season coffee culture event was held in Xinyin 1950. Lu Daoqiang, the runner up of the 2023 WLAC World Coffee Floral Competition, the champion of the 2021 WLAC China Finals, and the manager of Ten Chai Coffee Academy, personally visited the venue to teach coffee enthusiasts how to make latte art from milk frothing to cup composition, from fusion to flower pushing, from zero distance, attracting many citizens and tourists to stop and experience.

In teaching, Lu Daoqiang first explained the basics of latte art and the principle of frothing milk. He told enthusiasts that frothing is essentially a combination of power and resistance. By observing the angle between the air gun and the milk and listening to the sound of the froth, one can determine how to froth it into a dense or smooth foam.

With good milk foam, the next step is to "draw" in the cup. In the on-site practice session, Lu Daoqiang demonstrated in detail how to complete a beautiful composition using the classic tulip pattern as an example. First, slowly pour the prepared milk foam into the concentrated coffee and blend it in circles until the cup is about 50% full, forming a uniform coffee colored base. Next, pull the cup mouth close to the liquid level and find a stable "anchor point". Getting close to the liquid surface is to make the milk foam float on the surface, not sink, "Lu Daoqiang emphasized. Keep the cup mouth close to the liquid level, gently push forward smoothly like wiping a table, and the white milk foam will naturally push open the coffee liquid, forming the first layer of petals. The pushing force should be even and hands should not shake. Push to the edge of the cup to reduce milk flow, gently lift the latte art cup, and wrap it with a thin line passing through the center of the pattern. The short demonstration of just a few minutes made the onlookers exclaim, "It's so exquisite. It turns out that the way to pull flowers is all in the details

After teaching, many coffee enthusiasts queued up to experience making latte art. Under the guidance of Lu Daoqiang, every step from milk pumping, fusion, landing to flower pushing, was patiently corrected by the champion. After completing his first tulip latte art, a hobbyist exclaimed, "I used to think that latte art was like magic, but today I realize that as long as I master the details and strength, ordinary people can also create a decent flower." The atmosphere was relaxed and lively, and citizens and tourists could not only experience champion teaching and make themselves a cup of coffee, but also shuttle between various coffee stalls to taste.

Lu Daoqiang told reporters that he began systematic learning of latte art in 2016 and specifically enrolled in training courses. At first, I didn't know much about coffee, but under the careful guidance of my teacher, I gradually developed a strong interest in it; Starting from 2017, he started practicing through competitions. When he first won the award, he felt mixed emotions because he knew there were more challenges ahead.

When it comes to coffee in Guiyang, Lu Daoqiang thinks that the coffee atmosphere in Guiyang is very good. Each coffee shop has its own characteristics, and special drinks such as Zhe'ergen and Mujiangzi have distinct regional features. This time he also brought his brand founded in Shanghai to participate in the exhibition and exchange, and made many new friends. The event was held in the form of a "competition+market", with a reasonable layout of the on-site flow. Many citizens and tourists sat down to rest when they were tired from shopping, which was very relaxed.

Ms. Xie and her friends from Shenzhen came to Guiyang for a trip, coinciding with a coffee event. They heard that there was a champion teaching latte art today and came to experience it. She sighed at the cool weather and strong coffee atmosphere in Guiyang. She had already had 8 cups at the market and still had to follow the "coffee maze" to check in.

A down-to-earth and lifestyle oriented coffee culture event brought champion skills into the hearts of ordinary citizens, and also allowed the coffee aroma in Guiyang to drift further and stronger in the scorching summer.

Full media reporter: Gu Lanyun

Editor: Chen Jing

Editor in Chief: Cheng Xiaochang, Wang Ling

Issued by: Wan Yu, Liu Zhuhan