The dish for coffee is fiercely objected to by area and barista but a typically accepted method is equal quantities of espresso, steamed milk and textured milk with chocolate sprayed on top. The dish must be gotten used to taste and an excellent barista will keep this in mind when making coffee for others.
Using a milk thermometer will make sure that you do not get too hot or boil the milk and destroy that best coffee experience. Milk ought to be heated up to in between 65 and 70 degrees and putting your hand under the base of the milk container when frothing will enable you to learn how to determine the precise temperature level needed.
Fill the milk container to about one 3rd with milk and keep the nozzle of the steam arm near to the top (generally 1-2cm listed below the top of the milk) which will guarantee you do not blow a lot of big bubbles into the milk. Hold the container at an angle so that the milk starts to swirl and keep the nozzle of the steam arm at the needed depth up until the milk has extended to about two times its initial quantity. When the milk has doubled in volume lower the nozzle of the steam arm to the bottom of the container up until needed milk temperature level is reached. The container ought to then be tapped a number of times on a tough surface area to eliminate any big bubbles in the milk and swirl the container in a circular movement on the counter.
This is a comparable procedure to texturing milk but the nozzle of the steam arm is just kept 1-2cm from the top of the milk for a brief time then put at the bottom of the milk container up until the needed temperature level is reached.
Most hectic coffee shops will not use different milk containers for steamed milk and lathered milk but will use a knife or spatula to keep back the lathered milk while putting the steamed milk from the milk container.
Now that the milk is ready you will need a hot cup for your espresso shot, include the steamed milk and after that the lathered milk before topping with chocolate powder.