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Milk being steamed. This milk would be too "foamy" for latte art, due to too much air (large bubbles) and the air not being sufficiently mixed into the milk. Microfoam is usually created with the steam wand of an espresso machine. This is the quickest method and provides precise control over the timing and depth of air injection.
A milk frother is a utensil for making milk froth, typically to be added to coffee (cappuccino, latte, etc.). It aerates the milk, creating a thick but light foam. [1] Milk frothers were introduced through the use of espresso machines that contained steamed wands that would froth steamed milk.
Caffè latte or caffè e latte is often called simply latte, which is Italian for "milk", in English-speaking countries; it is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte is made of one-third espresso and two-thirds steamed milk. More frothed milk makes it weaker than a cappuccino.
At the same time, steam/froth the milk as directed in link above. Have a nice big mug ready. Add the milk. Pour coffee into a measuring cup or pitcher that can hold hot beverages, add the vanilla ...
Multiple machine designs have been created to produce espresso. Several machines share some common elements, such as a grouphead and a portafilter. An espresso machine may also have a steam wand which is used to steam and froth liquids (such as milk) for coffee drinks such as cappuccino and caffè latte.
A latte macchiato may be prepared simply by frothing milk, generally producing generous foam, pouring it into a glass, and adding espresso. The frothing is generally extensive, yielding significant light, "dry" foam, with a layer of liquid milk underneath, rather than the "wet" microfoam used in latte art.
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