如果你准备要12oz的奶泡，那么装10oz的全脂牛奶来发泡可得20oz奶泡。接近拉花缸的缸嘴凹槽部分为止。

　　倾斜拿着拉花缸，让蒸汽管靠拉花缸的右边。

　　让蒸汽管距离牛奶表面1-2cm之间。打开蒸汽开关，你会听到撕裂的声音，不要被吓倒了!在大约2秒钟后让蒸汽管没入牛奶里面，千万不要没的太深，让拉花缸保持倾斜状态短行程的垂直上下移动(往上台时蒸汽管会碰到拉花缸的缸壁)，这样奶泡慢慢的出现了。

　　插入蒸汽管会让牛奶形成旋窝，而上下移动会产生奶泡(英文叫Microfoam)。

　　一旦牛奶到达适当的温度(60-63摄氏度)，关闭蒸汽，然后立即用毛巾清理蒸汽管表面，用力擦拭吧!

　　拿着拉花缸在台子上轻敲击记下使大个的气泡破掉， 然后在小心的画圈运动让里面的奶泡旋转起来。奶泡的粘稠度像桶里的油漆。

　　To achieve exquisite latte art, begin pouring your milk slowly. Start with a narrow stream to avoid breaking the espresso's crema. Once your drink is about half full, lower your pitcher's spout so that it's almost touching the liquid. This will guarantee strong contrast. Continue pouring.

　　To form a heart, create a white dot with your milk. Once the drink is almost full, raise your pitcher up a few inches from the drink (while still maintaining your gentle pour), and "cut" it down the middle. Serve to your crush, and smile coquettishly.

　　To form a rosetta, create the same white dot by starting your pour close to the espresso’s surface. As you pull away, gently rotate your wrist from side to side. Don’t forget to breathe. You carry all your stress in your rosetta leaves.

　　Continue moving wrist side-to-side while keeping pitcher’s spout close to the surface of the drink.

　　Lift your pitcher a few inches and reduce the speed of your pour. The height, along with the thin stream, will allow you to cleanly cut the rosetta down the middle.

　　Serve, then exhale and wipe your sweat-drenched brow. To guarantee excellent art, consider practicing this routine 500 times each day for three years.