- Pour a double shot espresso.
- Pour 10 oz of milk into the Frothing Pitcher
- Stretch the milk for 5 seconds
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Heat it up to 160 degree F.
- It shouldn’t be foamy but the level of the milk should raise up by about 1 inch.
*You can practice this with water and a thermometer to feel the temperature of the pitcher on your hand
*if you heat it above 160 you cannot create nice decorations on top. - The consistency should be creamy but not bubbly, if you have bubbles, gently tap the pitcher on the counter 2-3 times.
- Tilt the cup at 45 degrees, and pour the milk from 2 inch height to break the tension and mix the milk with the coffee.
- Half way through, tilt the cup to 60 degrees and lower the pitcher as low as you can (¼ inches from the coffee surface)
There will be a quiz here
Q1
Q2
q3
name etc.