I think its stoopid question time
but Im new to doing home coffees my wife and I both enjoy milk drinks - her cappacino and myself late style...
Ive been browsing and searching posts here and find myself not knowing enough to even understand some of the terminology - I.e what exactly is "stretching" the milk?
What I would really like is a guide to how the milk should look/feel after steaming/texturing - maybe some pictures in a glass cup/jug?
Also how do you begin with latte art? do you pour the milk in gently down the side of the cup to not disturb the crema too much and then when your doing the final bit of froth for the top attempt the art or...?
Cheers
Callum
but Im new to doing home coffees my wife and I both enjoy milk drinks - her cappacino and myself late style... Ive been browsing and searching posts here and find myself not knowing enough to even understand some of the terminology - I.e what exactly is "stretching" the milk?
What I would really like is a guide to how the milk should look/feel after steaming/texturing - maybe some pictures in a glass cup/jug?
Also how do you begin with latte art? do you pour the milk in gently down the side of the cup to not disturb the crema too much and then when your doing the final bit of froth for the top attempt the art or...?
Cheers
Callum


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