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Hi everyone, I tend to make two lattes / flat whites every morning, and I steam the requisite amount of milk. I've managed to improve my steaming technique to the point where I can get enough of the right 'wet paint'-consistency milk for latte art on the first drink, but by the time I hit the second, I'm left with a load of froth at the bottom of the pitcher which is only good for a cappucino. Is this state of milk normal, or poor technique on my part? I don't want to be throwing away a ton of milk every morning if I can possibly avoid it, I'd like to use everything I have in the pitcher. PS For info, I'm using a Fracino Cherub with the standard four-hole steamer tip, and the milk I usually use is unhomogenised whole milk, either Channel Island or the Free Range Farmers brand from Asda (though sometimes I use other stuff, like whole Goat's milk or Oatly Barista, with similar results).
I got this non-stick matte black Europa for Christmas '17, but I ended up selling my espresso machine in March '18, so it only had minor use and has sat boxed up in the cupboard since then. As such, it is in excellent condition and was always cleaned and looked after when I did use it. It's a pleasure to use and I felt like it took my latte art to the next level! I would like £18 posted. [ATTACH=CONFIG]39354[/ATTACH][ATTACH=CONFIG]39355[/ATTACH]