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Permalink Reply by Joey Trujillo on November 1, 2008 at 10:52am

Trevor said:

Well, the reason I do it and you see it done in competition alot is to help evenly distribute your microfoam. Its especially helpful in pouring multiple cappuccinos to insure the first isn't really light on foam and the second really heavy. After you've steamed for two capps you want to swirl your pitcher to insure your microfoam and milk have integrated well. Pour off into another pitcher, pre-heated of course, until you have enough in one pitcher for one drink and pour your drink. Than swirl the second pitcher, reintegrating any foam that may have settled and pour your second drink. This method is both helpful in evenly distributing your foam as it is in insure both drinks have great latte art. Hope that answered your question.

I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems thin... Are there any more little details you could point out for me?

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Permalink Reply by Ian McCarthy on November 1, 2008 at 4:28pm

Try holding back some of the dry foam with a spoon.

Joey Trujillo said:

I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems thin... Are there any more little details you could point out for me?

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Permalink Reply by Jason Haeger on November 4, 2008 at 6:23am

Ian McCarthy said:

Try holding back some of the dry foam with a spoon.

Joey Trujillo said:

I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems thin... Are there any more little details you could point out for me?

There shouldn't be any dry foam.

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