Barista at home
Getting the perfect froth can be quite challenging.
Pour cold milk into a milk pitcher and insert the steam wand into the milk, just a little bit below the Surface.
Keeping the tip of the wand near the side of the milk pitcher, create a swirl, in the milk. Than move the milk pitcher so the steam wand is higher and breaks up bubbles.
The texture of the milk should be smooth and creamy.
If it’s just not too hot to have the pitcher in your hand, stop the pressure.
Be careful when unloading the steamer from the milk pitcher because if you let if off to early you will get a mess with the hot milk.
You can move the pitcher a little to „stir“ the milk and make it even.
Than you can pour the milk in the espresso shot and create latteart.
