Milk texturing help - La Marzocco Linea Micra - Page 2

Beginner and pro baristas share tips and tricks for making espresso.

#11: Post by exidrion »

Jake_G wrote:
Also work on aggressively incorporating your foam into the pitcher before pouring so you don't run out of microfoam before you're finished pouring.
To piggyback a little on this, is it generally advised to steam and then wait a little before swirling the jug to incorporate, or should you do it immediately so that it doesn't split? I have seen conflicting opinions.

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#12: Post by drgary »

The video shows a good pouring attempt and a design developing well. However, it looks like you're squeezing the variations in the pour too closely together at the end. Also, you don't have as much room for an elaborate pour as you would with a wide coffee cup with a round bottom, where you can tilt the cup more.

What I WOULD do for a good cup of coffee!