No words of advice out there?

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No words of advice out there?

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.


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