The method of making coffee garland

A, milk bubble production 1, pour milk into milk bubble shake, weight not more than milk bubble pot of 1/2, or when making milk bubble milk will overflow because of inflation. 2, the milk is heated to a temperature of about 60 degrees Fahrenheit, but can not exceed 70 degrees Fahrenheit, or in the milk protein structure will be destroyed. Attention! The lid and mesh can not be directly heated. （ Such as making ice milk bubble will milk cooling below 5 c, of course, don't let the milk frozen ice too. ） 3, cover the lid and mesh, fast twitch filter the air pressure into the milk, twitch when does not need to be pressing, because is to change the air through the milk, so on the surface of milk; Also don't need too much, twitch under 30 or so gently. 4, removed the lid and mesh, soak surface rough milk with a spoon scrape, left is the polybasic hot ( Ice) Milk blisters. Second, garland way 1, boil the Espresso and advice directly to the Espresso cups of collecting needs. Then the milk foam, if after the completion of the floating on the surface of a coarser milk bubble please remove it. 2, will slowly pour milk blisters finished of Espresso. When pour milk blisters and Espresso is fully mixed, the surface will appear thick, now is to start the timing of the garland ( Usually as the glass is half full, 。 3, garland around the beginning of the movement is shaking with garland cup's wrist, the emphasis is on steadily make wrist level about moving back and forth. Please note that this action is pure only need the power of the wrist, not the whole arm move along. When shaking right, the cup will begin to show in white & other; Throughout the &; Font frothed milk. 4, and gradually move back garland cup, and the size of narrow shake, finally closed cup conveniently pull forward along a straight line, draw the glass leaf stalks as the end.