如果你準備要12oz的奶泡，那麼裝10oz的全脂牛奶來發泡可得20oz奶泡。接近拉花缸的缸嘴凹槽部分爲止。

　　傾斜拿着拉花缸，讓蒸汽管靠拉花缸的右邊。

　　讓蒸汽管距離牛奶表面1-2cm之間。打開蒸汽開關，你會聽到撕裂的聲音，不要被嚇倒了!在大約2秒鐘後讓蒸汽管沒入牛奶裏面，千萬不要沒的太深，讓拉花缸保持傾斜狀態短行程的垂直上下移動(往上臺時蒸汽管會碰到拉花缸的缸壁)，這樣奶泡慢慢的出現了。

　　插入蒸汽管會讓牛奶形成旋窩，而上下移動會產生奶泡(英文叫Microfoam)。

　　一旦牛奶到達適當的溫度(60-63攝氏度)，關閉蒸汽，然後立即用毛巾清理蒸汽管表面，用力擦拭吧!

　　拿着拉花缸在臺子上輕敲擊記下使大個的氣泡破掉， 然後在小心的畫圈運動讓裏面的奶泡旋轉起來。奶泡的粘稠度像桶裏的油漆。

　　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.