Preparation before starting

1 espresso machine, 1 milk jug, 1 round-bottomed coffee cup, espresso beans, milk

Step 1: Milking

After extracting the coffee liquid, we fill the milk tank with 200g of fresh milk, with the tank resting lightly against the steam wand at about 45 degrees to the milk liquid level. Find the three o'clock position of the liquid surface, bury the steam nozzle into the milk about 1cm deep (adjusted according to different steam size of the coffee machine), turn on the steam wand and let the milk spin up.

Ineffective milk frothing ❌

There was no air intake, just heated milk, and the level of liquid didn't rise, resulting in thinner, watery milk froth.

Air intake is too strong and continuous, the liquid level rises more, resulting in rough, thick milk foam

Effective milk beating ✅

The position of the steam head is important, you need to expose part of the steam head, at this time, you can see the liquid surface is rotating and bared air intake sound.

Move the milk cylinder gently upwards, just enough for the milk to go over the steam head, for the sheep-beating process.

After whipping, clean the steam outlet of the steam wand with a clean, damp rag, followed by venting the steam.

 Step 2: Blending

Shake the ramekin to mix the milk and milk froth before pulling the flowers. Turn the handle of the glass towards you and tilt the glass 45 degrees. Begin fusion.