How to Make
Make espresso shots.
Fill pitcher with cold milk to the bottom of pour spout dent.
Aerate milk for about 3 seconds by keeping the tip of the wand near the surface of the milk. You should hear a paper-tearing sound.
Submerge wand toward bottom of pitcher to get milk to spin in a whirlpool motion.
Heat milk to 150 degrees. Use a thermometer, or stop when you can’t touch the pitcher for more than an instant.
"Groom" the milk by tapping pitcher on counter and swirling gently by hand. This will pop any big bubbles and maintain micro-foam.
Pour high to start. Tilt coffee cup as you pour a pencil-thin stream of milk into the center of the espresso.
Pour low when cup is half full. Lower pitcher to just above the surface.
Lay foam. Fill cup till a circle of white foam begins to form.
Make your design. Using your wrist move pitcher slightly side to side to "draw."
Finish. Slowly tilt pitcher back and draw the stream back through center of the design.