[Features] The cup body and the mouth are formed in one piece. Professional garland designStainless steel material, thick texture, fast heat conduction speed, the temperature can be easily felt when touched by hand, temperature is very important for making fragrant milk foam.Simple and beautiful appearance, coupled with heat-resistant and strong characteristics, it is easy to sterilize and can be cleaned very cleanly.It is convenient and easy to make beautiful and professional cappuccino, and various shapes.[How to use] Pour in fresh milk and pull several times to scrape off the coarse milk foam. Pour the milk foam on the pre-made coffee to make a cup of fragrant cappuccino milk...How to make cappuccino coffee:Cappuccino-the perfect combination of coffee and milk, giving people a very rich feeling. To make this cup of coffee, you must prepare delicate milk foam and Espresso as the base. If you have a good technique, drawing flowers on the milk foam will make the cappuccino more vigorous. The details are introduced below:1. The production of milk foam:Make handmade milk froth with milk froth pot1. Pour milk into the milk froth pot, the amount should not exceed 1/2 of the milk froth pot, otherwise the milk will overflow due to expansion when making milk froth.2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Notice The lid and filter cannot be heated directly. (If making ice milk froth, cool the milk to below 5 degrees. Of course, dont over-ice and let the milk freeze.)3. Put the lid and the filter on the lid and quickly pull the filter to press the air into the milk. You don't need to press it to the end when you move it. Because you want to drive the air into the milk, you only need to move on the surface of the milk; the number of times is also It doesn't need to be too much, just lightly twitch about 30 times.4. Remove the lid and strainer, use a spoon to scrape off the thick milk foam on the surface, leaving behind the dense hot (ice) milk foam.2. Latte method:1. For brewing, it is recommended to directly put the Espresso in the required cup. Then make the milk froth. If there are thick milk froth floating on the surface, please remove it.2. Slowly pour the beaten milk froth into the newly completed Espresso. When the poured milk froth and Espresso have been fully mixed, the surface will appear thick, and this is the time to start drawing flowers (usually the cup is half full at this time).3. The starting action of the garland is to shake the wrist holding the garland cup from side to side. The key point is to steadily make the wrist sway horizontally from side to side. Please note that this movement only requires the strength of the wrist, don't move the entire arm along with it. When the shaking is correct, the cup will begin to show white "Zigzag"-shaped milk foam traces.4. Gradually move the garland cup back and reduce the shaking amplitude. When the cup is finally closed, draw a thin straight line forward and draw the stem of the leaf in the cup as the end.