I’ve tried and tried to get actual espresso art, but I can’t seem to get it right. I’m certain my foam is perfect because it’s silky and thick and flows out of the cup well. Any advice?
I’ve tried and tried to get actual espresso art, but I can’t seem to get it right. I’m certain my foam is perfect because it’s silky and thick and flows out of the cup well. Any advice?
Stretching the milk simply means increasing its volume by incorporating air. If you start with, say, 100ml of milk, when you’re finished, you should have perhaps 150ml (depends on the milk, the fat percentage, the drink, etc). But that is all that it means.
Ah okay. Foaming, stretching, basically the same terminology. Thank you