Cappuccino trick: who knew?

I’ve been steaming milk for my several-a-day cappuccini for many, many years. But I only recently realized something that every barista must know: in order to get that stiff foam which lasts during the period one drinks a cappunccino, you have to let the milk sit for two or three minutes after steaming it before you pour it into the cup. You’ll find that this make a terrific difference.


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