Originally posted by okitoki
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A good part of that is probably due to the fact that when you froth milk to latte art quality, it still has a wide range of possible tastes. When you get it "exactly correct" it picks up a lot of extra sweetness.
Sounds like you have nailed how to froth milk properly, unlike 99% of cafes who barely get it within latte art range and often scald it past pallbearer territory.
TampIt



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