Pouring milk and foam on top of espresso correctly
requires a little practise. It is really important that the
foam has a beautiful texture. We are looking for a
shiny gloss on the foam without any bubbles. To
achieve this you must spin the milk in the jug before
pouring – this will make the foam wet and glossy.
After you have spun the milk and the foam is glossy you must act fast! The foam will
soon start to separate from the milk making it more difficult for you.
When you pour close the coffee, the foam will simply float on top. If you pour from
a height, the foam will fall through the crema. Usually you start a pour slightly high
so that the foam falls through the crema. Once the cup is half full you can pour
close to the coffee to draw patterns on top. The art of doing this is called latte art.