400ml Cappuccino Japanese Style Double Strainer Manual Milk Foam Coffee

Product Information:

Product name: 400cc Japanese double-layer milk frother
Product material: 201 material
Product packaging: color box
Product size: The bottom diameter of the cup is 8cm, the total height is about 18cm, and the width of the handle is about 13cm.

Product Description:
Make handmade milk froth with milk froth pot
1. 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, don’t 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 Don't need too much, just gently 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. To brew Espresso, 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, which 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 backwards, and reduce the amplitude of shaking. When the cup is closed, draw a thin straight line forward and draw the stem of the leaf in the cup as the end.

Packing list

Breastfeeder*1