Hello fellow coffeesnobs,
Ive been working on my frothing technique and the largest problem I am currently facing is the consistency of the microfoam throughout the milk. It seems as though most of the microfoam is at the top of the milk jug when done? which means its very late in the pour when I can attempt any sort of Latte art. Here is a pic and vid; tips would be most appreciated.
[media]http://www.youtube.com/watch?v=SBrRGsa6-K4[/media]
Ive been working on my frothing technique and the largest problem I am currently facing is the consistency of the microfoam throughout the milk. It seems as though most of the microfoam is at the top of the milk jug when done? which means its very late in the pour when I can attempt any sort of Latte art. Here is a pic and vid; tips would be most appreciated.
[media]http://www.youtube.com/watch?v=SBrRGsa6-K4[/media]


skip to 2:45. I think the trick is to have the tip about 1mm up to 2mm (depending on the amount of milk) above the milk itself in the center and turning the steam full blast.
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