1. Make milk foam first. It should be noted that the blended milk needs to be kept at 4 C, so as to ensure that the milk foam is fine and dense. Otherwise the failure rate of pulling flowers will be high.

(1) to? 600? Pour the milk into a 10 ml steel cup until the milk reaches the groove.

(2) Start the steam valve, release the moisture in the steam rod, and air spray the steam rod for cleaning. ? Hold the steel cup in your left hand, lift the steam stick to an appropriate angle with your right hand, and insert the steam stick into the milk at an angle of 45 with the cup wall to form a foaming angle (the outlet of the steam stick is located below the milk surface? 1? Cm)。

(3) Turn on the steam adjustment button, and gently rest your right hand on the side of the steel cup. The sound of "hippo chef" knocking on milk bubbles makes the milk rotate in the steel cup, forming a vortex, moving the steel cup down bit by bit and pumping air into the milk. ?

(4) When will the amount of milk foam increase? 1.5? About times, lift the steel cup with milk? 1? Cm, immerse the nozzle in the milk and keep the liquid level rotating. Wait until the hand holding the steel cup feels hot, hold it for 2-3 times? Seconds, and then turn off the steam adjustment button, when the temperature of the milk is about? 60℃, and then perform air injection action. ?

(5) Knock on the steel cup on the table and break the big milk bubble. Skim off the rough milk bubbles with a spoon, leaving only the dense milk bubbles. ?

2. Flower-pulling: Take a simple heart-shaped flower-pulling as an example, and inject milk bubbles into coffee and fully stir (dissolve milk). When the milk bubble is half full, inject it at the center point and swing your wrist left and right. Start pulling flowers in the indicated direction. Then pull your wrist aside, pull the milk bubble to the bottom of the picture, and put away the cup. ?

3. A complete heart is completed.

Extended data:

Coffee flower pulling is a difficult professional skill displayed in coffee performance, and such innovative skills and the displayed difficult technology greatly shocked the coffee industry at that time and attracted the public's attention from the beginning. Everyone was deeply attracted by the magic and gorgeous skills of coffee pulling flowers.

Heat the milk to 70℃, beat it into uniform milk bubbles with a milk foaming machine, and skim off the excess floating foam on the surface. Pour it into a flower cup.

Tilt the coffee cup 45 degrees, find the injection point, smoothly inject the milk bubble, and merge the coffee and milk bubble into a circle.

When the liquid in the cup reaches half, slowly put the coffee cup flat, put down the flower cup at the same time, and shake it left and right to increase and gradually decrease it, so that lines appear on the coffee surface.

When enough lines appear on the surface, the flower cup will slowly reduce the flow rate and draw thin lines straight and smoothly in the opposite direction. (Stem in the middle of leaves)