Cappuccino is naturally a classic representation of Italian-style coffee, featuring coffee and milk froth mixed together in perfect proportions.

Cappuccino, in fact, is a three-to-three distribution technique of coffee blending that calls for 1/3 coffee, 1/3 fresh milk and 1/3 milk froth.

This milk frothing is done by stirring and seems to be somewhat similar to the Shunde double-skinned milk process.

The stirring varies in strength and time, and the final milk froth is in a different state.

Once the milk is frothed, it is poured over the liquid mixture of coffee and milk, so the cappuccino is a bit like the chocolate that Forrest Gump's mother used to talk about in Forrest Gump - you don't know what kind of cappuccino you will encounter in the next cup.

And it's amazing how the milk froth and coffee at Café Pierre can form an amazing pattern of leaves, so delicate that you can't bear to spoil it.

In addition to the 'leaves', there are also creative patterns such as hearts that can be made here.

The espresso machine uses enough pressure to force the hot water through the very fine and squeezed coffee powder, drawing out the strongest flavors of the coffee, and when the coffee drips into the cup as a golden yellow 'coffee cream', an espresso is made.

The 'cream' that floats on top of the black coffee will dissipate after a few minutes, but in those few minutes, it can be used to check the quality of the espresso.

If the cream is too light, too thin, or too thick, the espresso is not of the highest quality.

A cappuccino is a thick layer of frothed milk on top of an espresso.

Anyone who has ever drunk a cappuccino knows that its most distinctive feature is that the coffee is topped with a layer of frothed milk, which is frothed using steam.

The coffee underneath is an authentic espresso, and just because it is strong, it is mellow and has a sweet and bitter taste.

But the milk froth on top is sweet and delicious, and you get two different flavors for the price of one!

And the bitterness and sweetness of the cappuccino are not abruptly handled at all, they are both similar in nature, and when we drink the cappuccino into our mouths.

You don't feel uncomfortable at all, but rather aromatic and delicious!

We thought that the layer of milk froth was just a garnish, but it is actually the foam that determines whether the cappuccino tastes good or not.

The milk must be skimmed and then a special frother is used to froth the milk so that the frothed milk is even and fine.

The coffee cup also has requirements, the cup should be well warmed with hot water, in fact, to solidify the milk froth.

If the milk froth falls apart, it will be unsightly.

There is a lot of hot milk, but you only need a little when you drink it, so a cup of hot milk is good for many cappuccinos, without causing any milk waste.

If you like the taste of chocolate, you can sprinkle chocolate powder on top of the milk froth, and sprinkle it in the pattern you like.