Yongnian health certificate

The problem, uniformity, fineness and temperature of milk foam need to be improved. In short, the milk foam is well done, and even the worst technology can make a difference. Putting aside the leaves for the time being, the heart is definitely ok. Also, when the milk is poured into ESPPRESO, if it floats in the coffee immediately, it means that the milk foam is not good. Love, the simplest thing is to fall from the middle, not too fast, 2/3 faster, shaking from side to side. Just shake it from side to side until the milk is full, and the coffee will rush forward. At this time, under the control of the flow rate, it becomes smaller and rushes out of the tip of love. Well, I know how to say leaves. Practice a few more times, and you can sum up your experience. If you consider the cost of coffee and milk, I don't use coffee when I practice. I used cream and chocolate powder, cream and cold water, and then made milk bubbles and poured them into the cup. This is very useful for simulating the CMERA grease on the coffee surface. When pouring, start from the root of the leaf (no matter whether it turns or not, you must return to this place), when you rush to 2/3, slightly increase the flow, shake it left and right a few times (so that the root is beautiful), then slow down the flow, shake it left and right, walk backwards (the left and right amplitude and flow will be reduced accordingly), and finally pull out the center line forward with the minimum flow. It's unreasonable not to give points if it's ok. This is not online.