Layered Latte

topher

Super Moderator
Staff member
Aug 14, 2003
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Boca Raton
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pour your milk in the cup first...holding back the froth. Then scoop froth on top of the milk. Pour your espresso from a bell pitcher down the center of the froth. Pour slowly but constant. Scoop a wee bit of froth and cover the spot where you poured the espresso...try it and tell me what you think.
 

3ternal

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Mar 22, 2007
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Seattle, WA
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I always mix sweetner/syrups in the cup, never steam it in the milk. The sugar hardens if you do it alot in the crevices in the steam wand, although if you clean it meticulously I guess you could avoid that.
 
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