First, the production of milk foam:

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.

Second, the way to pull flowers:

1, brewing espresso, it is recommended to put espresso directly in the required cup. Then beat the milk bubble. 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.