Hey, I've been trying to get better at pouring competition style cappuccinos lately. Generally at my shop when I pour just one for a customer, the foam is great, it's really balanced, and the art is spot on. But when I practice and steam milk to pour two caps, there's hardly ever enough foam once i distribute half of the previously steamed milk into another pitcher to pour into the second cap. Really thin foam, like a 6oz. latte. Any suggestions/strategies? I'm competing for the first time in the SERBC in February and I'd really like to tighten things up.
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