A, the production of milk froth

1, pour the milk into the milk froth pot, the portion should not be more than 1/2 of the milk froth pot, otherwise the production of milk froth when the milk will be due to the expansion of the milk will overflow.

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 lid and strainer should not be heated directly. (If you make iced milk froth then cool the milk to less than 5 degrees, but of course, don't over-ice it and let it freeze.)

3, the lid and strainer cover, quickly pump the strainer will be pressed into the milk air, pumping the time do not need to press the bottom, because the air into the milk, so as long as the surface of the milk action can be; the number of times do not need to be too much, gently pumping about thirty times can be.

4. Remove the lid and the strainer, and use a spoon to scrape the surface of the milk froth off, leaving behind a dense, hot (iced) milk froth.

The second way to pull flowers

1, brewing Espresso, it is recommended that the Espresso directly connected to the desired cup. Then beat the milk froth, and remove any coarse milk froth floating on the surface after completion. 2. Pour the beaten milk froth into the finished Espresso. When the milk froth and Espresso have been fully mixed, the surface will appear thick, and this is the time to start pulling flowers (usually the cup is already half full).

3. The beginning of the pulling motion is to sway your wrist from side to side while holding the cup, focusing on stabilizing your wrist in a horizontal back-and-forth motion. Please note that this action is purely wrist strength only, do not follow the whole arm to move together. When the wiggle is done correctly, the cup will begin to show traces of white zigzag-shaped milk froth.

4. Gradually move the cup backward and reduce the amplitude of the shake, and when you finally close the cup, bring it forward and pull out a thin straight line, drawing the stem of the leaf in the cup as the end.

Expanded content:

Coffee pulling is the process of making leaves or other patterns on the original cappuccino or latte. About the origin of the coffee pull flower, in fact, there has been no very clear literature, only know that at that time in Europe and the United States. Coffee pulling is all in the coffee show, the high degree of professional technology, and so innovative skills, the high degree of technology shown, greatly shocked the coffee industry at the time, from the beginning of the public attention. All the people were y attracted by the magical and splendid skills of coffee pulling.

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