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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).

Hi guys, So I work in a cafe 1-2 times a week but I find it very hard to make extra hot milk without the froth being too much!!! and customers ask for 80-90 degrees milk. Could anyone give me advice on what to do? I also found that when I make my milk hot the milk isn't as smooth as I want it to be. is it the way I'm positioning it? Thanks in advance!!

Has anyone got any tips for achieving a good micro foam with the DTP? I'm just not quite getting it right?

Not sure if my skills have deserted me, but I'm finding it difficult to get the same silky smooth milk that I was getting earlier in the year. Anyone else? Can remember reading something previously that it's to do with the difference in the way cows produce milk this time of year.

I just wanted to ask a really simple question. I have the DTP and generally make lattes/flat whites for myself and the wife. Do most people make up the milk one at a time or can I get good results if I buy a bigger jug (have motto Europa 500ml atm) and froth enough for both in one go? I can make espresso twice easily enough but cleaning/cooling the milk jug and frothing again between serves takes time and usually means the wife had finished her coffee before I sit down with her to enjoy mine.

Does anyone have any useful tips to make milk steaming a bit more systematic and consistent? I know my machine and I know what I'm doing but every single time I get a slightly different result from my milk, some days it's too thick, some days too thin and some days perfect, with no really significant change in my approach. What I don't have is sufficient understanding of what looks exactly right - I take a guess as to whether to pour some off or start again but sometimes when I think it's perfectly silky and paint-like it just flows out as foam - it's getting right on my ****! Thanks for any tips.

So far found these: http://www.ebay.co.uk/itm/La-Pavoni-Europiccola-Single-Hole-Steam-Tip-/291757497611?hash=item43ee1a1d0b:g:dB8AAOSwnTJXAtPH http://www.ebay.co.uk/itm/1-Loch-Dampfduse-fur-La-Pavoni-Europiccola-Professional-Steam-Nozzle-Tip-/262419552621?hash=item3d196c996d:g:7QIAAOSwosFUXOtF http://www.ebay.co.uk/itm/STAINLESS-Single-hole-STEAM-WAND-FROTHING-TIP-NOZZLE-for-LA-PAVONI-other-/201564652750?hash=item2eee3084ce:g:2WMAAOSw3ydVxPGQ http://www.ebay.co.uk/itm/262403703107?_trksid=p2060353.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT Does anyone have any thoughts or experience with these? What are the requirements and does it actually help? At the moment I have a bit of trouble creating a nice body on the milk, using Cravendale regular whole milk or Alpro Soya milk. Many thanks, Raman

Due to limited varieties of milk available for sale where I live I find some milks difficult to froth satisfactorily, hence two questions to help me understand. 1. Does increased fat content help the frothing process? 2. Is it of any help to add some cream to the milk before frothing? I think I've seen the local coffee stalls add sugar and condensed milk but not sure if either contribute to the level of froth they can produce either by a small hand whisk or hand frother?