Comment

Comment by Jason Dominy on April 14, 2008 at 1:09pm

The milk is definitely too thick, as you have admitted. I only inject air in the first 2-3 seconds, then drop the wand to the bottom.

Comment by Aaron on April 14, 2008 at 12:45pm

Thanks for the tips!
@David: Due to where I work, I had to make sure I filmed this out of view of the security cameras. As such, I had to pour the shots and steam the milk, then scurry to the other side of the store to film it. So yeah, the milk did sit for a while.

@Johnathan: I also think I overstretched. I'll try more aggressive swirling though.

Comment by Jonathan Jarrow on April 14, 2008 at 12:22pm

Yo, all you really need to do is work on your polish. You were trying to polish when you were swirling the milk around in the pitcher, but you need to do that motion more aggressively. It doesn't matter if you've let your foam separate or not, you can always polish it back together (with the exception of skim milk or soy, they are much harder to polish after they've been sitting for a while). Another thing that will help is if you attempt to start pouring the rosetta when the cup is about halfway full. Don't start on the far side of the cup either; try to start in the center of the crema. It will help you to get larger rosettas without having to shake so violently.

Comment by David Seng on April 13, 2008 at 11:41pm

Your milk has separated from your foam. How long was your jug sitting on the bench for before after you had finished steaming the milk?

Also, you want to chase any white blobs with the milk to force it back down under the crema.