Milk

Steam milk with better sweetness, gloss, and texture by controlling pitcher fill, air, whirlpool, temperature, and cleanup.

Diagnose dry foam, flat milk, big bubbles, and separated texture with small technique changes.

Choose coffees that hold sweetness and structure in cappuccinos, lattes, cortados, and flat whites.

Prevent sour milk residue and blocked steam tips with immediate wiping, purging, soaking, and inspection.

Practice milk texture, cup angle, flow, and simple shapes while wasting less milk and espresso.