DAY 19 - ROAD TO BARISTA

[@ajdinljubuncic7307]

Shake your espresso while it’s in a cup so the crema of the espresso doesn’t break your milk. Try pouring your milk super slowly and from a little farther away from the cup. Once the cup is halfway full, slowly lower the milk closer to the cup. This will result in a better design.

[@Road2barista]

@@ajdinljubuncic7307 thanks for tips

[@asleep.3680]

Im with the guy saying shake espresso, but i think just swirling it is ok. i think the pitcher is holding u back, it will be hard controling the flow, like using kettle instead of gooseneck to drip coffee. i think ur milk steaming is good for home espresso machine becuase usually the steam container are the same one not seperate, taking a while to build the pressure back up to steam milk.

[@Road2barista]

@@asleep.3680 thanks dude !

[@asleep.3680]

@@Road2barista Try holding the body not the handle, but if it too hot that's ok

[@ЕгорГирко]

Day 19 is already a very long time, go find a coffee shop where you will get an internship and you can learn how to make delicious espresso and froth milk correctly using professional equipment.

[@Road2barista]

@@ЕгорГирко Something new in DAY 20 😉