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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).

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Check the milk splitting stuff here. Helped me a lot


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Basically, you're gonna have to work quicker and make sure you properly NAIL that texture.


I quite often steam for 6+ drinks at a time and the trick is making sure you stretch the milk X times more and texture that milk better than you would for a single drink. There's loads and loads of milk splitting tutorials on YouTube but the real skill comes from practice.

'it's all about the microbubbubbles'

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