Article: Although specifics will depend on the type of cappuccino and the person making it, cappuccinos are roughly one quarter espresso and three quarters steamed milk. Pour your desired amount of brewed espresso into a large cappuccino cup before you steam the milk. That way, you'll have everything ready so you can pour out the steamed milk while it's still piping hot. Getting a perfect foam ultimately depends on your skill. With that in mind, it may take a few times before you get the kind of foam you want. However, you'll need to be able to distinguish a failure from a success to do so. A proper cappuccino foam should be even and soft. A bad foam will look very foamy and might risk frothing off the sides.  There are two main reasons that could be the cause of a less-than-desired foam result. First, the steamed milk needs to be poured at the right depth. Secondly, the heat may of the steamed milk may have been too high to properly settle into soft bubbles. Don't be discouraged if you get a bad foam the first time you try it. Perfect coffee beverages require a lot more skill that people give it credit for. Each time you try, you'll get a bit closer to figuring out the subtle movements involved in it.
Question: What is a summary of what this article is about?
Pour brewed  espresso into your cappuccino cup. Tell the difference between a good and bad foam.
Article: Make sure the tarp covers the entire area where you plan to thresh so you don’t lose any of the grains. Keep the tarp flat so you have the maximum amount of floor coverage.  A bedsheet will work as a substitute if you do not already have a tarp. Work outdoors so there is a breeze. This helps blow away chaff that’s still attached to the grain. If you have to work indoors, open a window or door to make sure it’s ventilated. After 2 to 3 weeks have passed, the barley should be dried out and have a low enough moisture content for you to thresh the grains. Take all of the bundles to the area you’ve prepared. Hit the end of the stalk with the grain pods with enough force to break the grains off. Use controlled swings with bat so the grains fall onto the tarp and prevent any crop loss. This process is known as threshing. Threshing machines will do this process for you if you have access to one and will work much faster for larger crops. They can be rented from farm equipment or large machinery stores. Bring the 4 corners of the tarp to the middle so all the barley moves to the center. Pick up the tarp by the corners and slowly pour the barley into a 5 US gal (19 L) bucket. Hold the bucket 1 foot (0.30 m) above the other and slowly pour the barley. Wind will blow any residual chaff left on the grains as you pour. Repeat pouring the barley back and forth 6 to 10 times. This process is known as winnowing. If you’re working in an enclosed space, use a fan pointed at the buckets to blow away any chaff.
Question: What is a summary of what this article is about?
Lay a tarp on the ground in a well-ventilated area. Collect the dried bundles of barley. Use a bat or stick to beat the grains from the stalks over the tarp. Transfer the grain from the tarp into a bucket. Pour the barley back and forth between 2 buckets to remove the chaff.
Article: Scroll down a little until you find the "Your Most Liked Posts" section. By default, 4 posts are already selected.  Unselect them by clicking on the green button at the bottom right of every post. You can select a new one by clicking on the posts that are not visible or are in grey color. Remember, you have to select 4 out of 4 posts.
Question: What is a summary of what this article is about?
Go to “Your Most Liked Posts” section. Select the right Posts.