Milk Texture Battlecards

Phase check When should most air be added for latte milk? Think cold milk and early seconds. Early, while the milk is still cold, then stop stretching and integrate. Late air creates dry foam that will not pour cleanly. Save or restart Dry bubbles appear. When do you save the pitcher and when do you restart? Timing decides whether correction is skillful or wishful. Common trap The foam is stiff, but I can hide it with a big pour. You are behind and the drink is a cappuccino. Your line If the milk will not fold glossy in the pitcher,…

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