How long does it take to learn how to make coffee?

After the production is finished, the ratio of milk coffee to steam milk is 2 racquets, 3 cups of coffee and 1 cup of milk, 1 cup of steamed milk, not this ratio proves that what you are doing is not cappuccino, which is why I said to pay attention, it is very easy to make beautiful flowers and steam milk is too thin, and you want to make cappuccino, and what you do is latte coffee, you should pay attention to the protein and fat of your milk. Do not rush to drink a good cappuccino, use a coffee spoon to scoop up the steam milk on the surface. If the coffee liquid leaks out to prove the failure of the production, if there is no problem of liquid leakage, stand up the steam milk spoon in your spoon. If the steam on your spoon falls off from the spoon, your work is also a failure because there may be the following problems. 1: the fusion of steam milk and milk is not good. 2: it destroys milk protein and fat. 3: steam milk is too rough. commonly selected milk The content of fat and protein should be more than 3.0, preferably more than 3.2, when the steamed milk is blended in the milk tank, the surface has a bright light and there is no obvious foam on the surface. At this time, the state of steamed milk is the best. If you want to do all this, it is not easy for us to keep practicing and summing up in order to do the above. Your coffee may not have a beautiful pattern at the beginning, but I can assure you that on formal occasions, you will win a lot of applause and the affirmation of the experts. After your constant efforts, you must make a beautiful pattern on the basis of the standard. (my only suggestion for making steam milk is to practice. don't read too many articles about the production of steam milk, because the articles you can read are all rubbish. It's useless what you don't understand. Here's a more practical practice: I use Nestle milk, ah, to practice with water in proportion to make delicate steam, milk and water. The ratio of milk to water is 1:10 so you can leave a lot of milk for practice. Don't throw away the used milk and use it repeatedly.) after that, all you have to do is put the steam milk into the extracted espresso. Recommend novices to make espresso after making steam milk first, don't ask me why I summarize it myself, this kind of thing is your own. If you still don't know, I advise you not to make coffee any more. Cappuccino, you should pay attention to coffee. There are a lot of friends who just come into contact with coffee and blindly seek the beauty of making patterns while ignoring the quality of coffee. Maybe your coffee has gone off topic. I went to a lot of coffee shops in Shenyang, and just came into contact with some friends who made coffee. They all thought their coffee was perfect. But how many people can tell how to make a standard cup of coffee? the above said a lot of nonsense to explain below: let's talk about cappuccino, very classic coffee people may be able to make more, but how many people can tell the standard practice of making cappuccino. Cappuccino: first of all, I need a perfect espresso (no, see my first post. It involves people with some technical parameters who have some knowledge of coffee to debug for you. If you want to be a barista, you can't just make two cups of coffee, but also a lot of coffee machine debugging and maintenance, bean grinder debugging and maintenance and repair knowledge. after that, make a cup of steam milk.