Espresso in the house - large milk

Written by Carl Hamilton A good bar is relatively simple, but requires a little 'tap, experience and understanding. Most errors are not easy to avoid, unless you know what to do, and Don \ 't do. Of course, it takes a cup of coffee, but not - to prepare, but don \ 't for the coffee, you are willing to part with the biggest bar of success - the milk. For a bar, you must geschäumter milk. Almost all the espresso machines with a steam pipe, steam for milk or milk for your Latte. There are two other possibilities, steam / foam milk, but with the right knowledge, it is better with the steam pipe. Steam for milk, the following steps. * Low amount of milk into a pot of stainless steel. * Keep the nozzle in the milk surface and turn the tide. Please do not, for the nozzle on the surface - it will be great in your little bubble. * Increase mobility near the nozzle below the surface. Also, be careful not to inform the surface of the milk! * Maintain steam until the right amount of milk foam and the pitcher goes a little 'too hot for your hand. If you have enough, but the foam of milk is a little 'more power, reduce the tip deeper into the milk. This heat is the milk without foam. * If you're satisfied, put the steam and the tube of milk. OK, a few steps before finished.Now, start your coffee preparation and steam before the milk in a cup evil, then add the amount of milk geschäumter taste.