Can anyone give any pointers to someone suffering from microfoam separation anxiety?
I don't have any problem creating a nice silky, wet paint-like microfoam. My problem is maintaining it. Shortly after I pour the milk into my cappo it all separates into milk on the bottom with just a thin layer of foam on top. Any ideas about what I'm doing wrong? Is this a temperature issue?
No words of advice out there? Or is this just something normal that I should expect and live with?
It's normal for microfoam to separate fairly quickly. That's why you swirl the pitcher before pouring latte art.
I didn't find the right solution from the Internet.