My partner often buys BBC GoodFood magazine, since its usually a great read when it comes to food. After reading the latest issue though (Feb 2007), she knew Id get a laugh out of the advice that a reader was given about frothing milk for a cap. Here it is -- hopefully no-one minds that this is re-typed verbatim from the mag 
Q: Whenever I make a cappuccino at home, I can never get the milk as frothy as they do in cafes. Any tips?
A: Starbucks Coffee company, the leading retailer, roaster, and brand of specialty coffees, answers: The best way is to use a machine, such as the Barista espresso machine. You also need a heat-resistant jug, a thermometer, and a spoon. Then follow these steps and you will end up with the perfect cappuccino:
1. To allow the milk to aerate, half-fill a heat-resistant jug with your measured milk (full-fat, semi-skimmed or soya all work equally well). Leave the milk to reach room temperature, as you get a better froth than if the milk is chilled.
2. Immerse the steam wand from your espresso machine in the jug, then turn the steam dial fully on, positioning the wand close to the bottom of the jug.
3. Using the steam wand, heat the milk to between 65-85C, depending on how hot you like the milk. Avoid heating above 85C, as milk then begins to burn.
4. As the milk nears the required temperature, it is important to now very slowly draw the steam wand out of the jug to create a thick, creamy froth.
5. Brew a fresh shot of espresso (or two) and pour into your mug or cup.
6. Pour the prepared milk on top of the espresso until the mug or cup is half-full, then spoon the froth right to the top and sprinkle with chocolate powder.

Q: Whenever I make a cappuccino at home, I can never get the milk as frothy as they do in cafes. Any tips?
A: Starbucks Coffee company, the leading retailer, roaster, and brand of specialty coffees, answers: The best way is to use a machine, such as the Barista espresso machine. You also need a heat-resistant jug, a thermometer, and a spoon. Then follow these steps and you will end up with the perfect cappuccino:
1. To allow the milk to aerate, half-fill a heat-resistant jug with your measured milk (full-fat, semi-skimmed or soya all work equally well). Leave the milk to reach room temperature, as you get a better froth than if the milk is chilled.
2. Immerse the steam wand from your espresso machine in the jug, then turn the steam dial fully on, positioning the wand close to the bottom of the jug.
3. Using the steam wand, heat the milk to between 65-85C, depending on how hot you like the milk. Avoid heating above 85C, as milk then begins to burn.
4. As the milk nears the required temperature, it is important to now very slowly draw the steam wand out of the jug to create a thick, creamy froth.
5. Brew a fresh shot of espresso (or two) and pour into your mug or cup.
6. Pour the prepared milk on top of the espresso until the mug or cup is half-full, then spoon the froth right to the top and sprinkle with chocolate powder.


. Wed have burned tongues. 
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