|
First put the flavour in the cup
Then put the espresso shot on top
Then add the steamed milk.
=================================
The foam is destabilised by fat molecules, so the lower the fat the easier the foaming.
I use semi-skimmed, micro-filtered fresh milk (I think it's 2% - the microfiltration is to screen out bacteria and make it last longer in the fridge, but it has the same effect on the fat molecules as homogenising)
If the steam carries air into the milk you get foam. My espresso machine has a little gadget to allow you to add air, but I find that makes too much foam. You get better oam on hot milk, so the answer (for me) is to steam the milk at depth (as Mal said) and then get the ammount of foam right by lowering the milk jug whilst still pumping steam.
Use a jug with a lot of headroom, the foam adds 50% to the volume.
__________________
╔═════════════════════════════════════════╗
Overhead, the Albatross hangs motionless upon the air,
And deep beneath the rolling waves,
In labyrinths of Coral Caves,
The Echo of a distant time
Comes willowing across the sand;
And everthing is Green and Submarine
╚═════════════════════════════════════════╝
|