First a little background. I have been serving coffee for about 5 years now starting with sbux and quickly moving into indie/next wave shops.
I feel my espresso pulling skills and palette are very sharp. My problem is I am never happy with my milk steaming skills. I can pour very consistent 5.5oz caps steamed in 12oz pitchers but the hold time on my microfoam Is too short. What I mean by that is that the cap separates and bubbles within a minute or so.
So my main question is , what advanced techniques can I apply to tighten up my milk in my caps. I do not usually have this issue with larger pitchers and larger amounts of milk.
The pic attached is not a cap but similar size and illustrates the issue I am having.
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