Sylvia and I (see below) have been working together for a few months to create the perfect cappuccino foam, known in the coffee world as "microfoam".
Since we became acquainted in June, I've watched YouTube videos, taken advice from barista friends, and watched the Rancilio instructional videos online on how to make perfect foam.
But I feel like I've hit a foaming plateau.
I made this cappuccino this morning.
While it's not terrible looking, it's still not microfoam.
This is Sylvia. She makes it all possible.
So, coffee drinkers and makers alike...what are your tips? I've tried frozen, refrigerated and room temperature stainless steel milk frothing cups, boiler light on/boiler light off, angled wand, straight wand, fully submerged, slightly submerged, rolling milk, swirling milk...list the goes on. Where's the good stuff?
I'm thinking the only thing left to do is apprentice with a foaming master.
Until then, my quest continues...