§ Latte Art

§ Steaming milk

• Phase 1: Keep the steam tip right at the surface, need the paper ripping sound.
• Phase 2: Insert tip deep inside, get a whirlpool to incorporate all the air.
• Move from Phase 1 to Phase 2 when the temperature is warm.
• If we inject too little air, then we won't have foam.
• If we inject too much air, then the foam will be too "lumpy" to shape.
• If we don't get a consistent whirlpool in phase 2, then milk can split into two layers. What we need is the foam to be mixed up.
• Consider getting a second pitcher to exchange milk in.
• The correct texture is a glossy surface.

§ Pouring for Heart

• Base phase: First pour from a height into the center to make the milk go below the coffee. high and slow pour.
• Design phase: Once we are 3/4th done, bring the coffee mug as close as possible to the pouring jug, will cause the foam to float on top. Tilt the cup so that the coffee is almost spilling out. Shake the milk jug as you pour to make for ripples. low and fast pour.
• Finish phase: As one nears the end, raise milk pitcher up again to suck the milk in and cut through. high and slow pour.