The practice is as follows:

Ingredients: espresso and fresh milk.

1, make a cup of espresso with mocha pot or italian coffee machine;

2. Heat the fresh milk in a microwave oven and pour it into a milk foaming machine to foam the milk;

3. Scrape off the coarse milk bubbles in the milk foam machine and block the milk bubbles with a spoon. Pour the fresh milk into the cup to a height of 2/3, and then scoop the milk foam onto the coffee with soup;

4, pay attention, you can also pull flowers on the milk bubble.

First, the production of milk foam:

Method 1: Make handmade milk bubbles with a milk bubble pot.

1, pour the milk into the milk bubble pot, and the weight should not exceed 1/2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making milk bubbles.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Attention! The cover and screen cannot be heated directly. If the chilled milk is frothed, cool the milk to below 5 degrees. Of course, don't freeze the milk so much that it freezes. )

3. Cover the lid and filter screen, quickly twitch the filter screen and press the air into the milk. You don't have to press it to the end when you twitch, because you have to pump air into the milk, so you can act on the surface of the milk; Don't need too many times, just twitch gently for about 30 times.

4. Remove the cover and filter screen, scrape off rough milk bubbles with a spoon, leaving dense hot (ice) milk bubbles.

Method 2: Machine-made milk foam with steam milk foam.

1, don't put the steam pipe into the milk yet, because there may be some condensed water in the steam pipe, so let off some of the steam in the previous stage and drain the excess water by the way.

2. Insert the thermometer into the container, then insert the steam pipe obliquely into the milk and turn on the steam switch.

3. Slowly adjust the position of the steam nozzle to a position slightly away from the surface of the milk, but never above the liquid level, otherwise the milk will splash everywhere. When the position is correct, you will hear a steady "hissing" sound, otherwise it will be loud or almost silent.

4. When the milk foam is sufficient, you can bury the steam pipe deeper and let the steam continue to heat the milk. It's best to bury the steam pipe at an angle just enough to make the milk rotate.

5. When the diffusion reaches 60 -70 degrees, turn off the steam switch.

6. Wipe the milk attached to the steam pipe with a wet rag, and release a stream of steam at the same time to prevent the milk from being difficult to clean after it is dry.

Second, the way to pull flowers:

1, brewing espresso, it is recommended to put espresso directly in the required cup. Then beat the milk foam. If there are coarse milk bubbles floating on the surface, please remove them.

2. Slowly pour the milk foam into the espresso just finished. When the poured milk foam and espresso have been fully mixed, the surface will be very thick, and at this time it will start to pull flowers (usually the cup is half full at this time).

3. The initial action of pulling flowers is to shake the wrist holding the cup from left to right, and the key point is to shake the wrist horizontally and steadily from left to right. Please note that this action only needs the strength of the wrist, not the whole arm. When shaken correctly, the cup will begin to show traces of white zigzag milk bubbles.

4. Gradually move the flower cup backwards to reduce the shaking amplitude. Finally, when closing the cup, draw a thin straight line forward and draw the stem in the cup as the end.