I followed all of the instructions for making espresso at Some espresso machines include a steam nozzle, whereas others do not. It's possible that you'll need to purchase a different steamer. I propose investing in an espresso machine that has one. It conserves space.

The first step is to chill the stainless steel pitcher and milk together in the refrigerator. Always begin with them frozen. Then there was the matter of remembering to fill the pitcher about a third to half full. When milk is heated, it expands dramatically. It only takes one time for the pitcher to foam up, overflow, and spill to remind you to start with a pitcher that is no more than half full.. I invested on a decent espresso machine. I learnt how to identify the best-tasting espresso beans and how to grind them to the proper fineness. I was able to slide the grinds-in device, known as a portafilter, into the espresso machine, lock it in place, turn it on, and let her rip. Excellent espresso!

However, I was craving a cappuccino. Sue was in the mood for a latte. It's now up to you to figure out how to steam the milk.

Sue is always on a diet and prefers nonfat milk. I quickly discovered that low fat and nonfat milk foam in the same way. It requires more practice to use whole milk. If you want a breve, do the same thing with half and half.

Some espresso machines include a steam nozzle, whereas others do not. It's possible that you'll need to purchase a different steamer. I propose investing in an espresso machine that has one. It conserves space.

The first step is to chill the stainless steel pitcher and milk together in the refrigerator. Always begin with them frozen. Then there was the matter of remembering to fill the pitcher about a third to half full. When milk is heated, it expands dramatically. It only takes one time for the pitcher to foam up, overflow, and spill to remind you to start with a pitcher that is no more than half full.

Start by placing the nozzle on the milk's surface and setting the steam to full. The milk will begin to foam, so keep lowering the pitcher until the nozzle is just below the milk's surface. A half-inch should suffice. When the foam really starts to rise, you can either reduce the pressure or remove the pitcher. The milk is almost to the boiling point at this time.

Here's when it gets interesting. Don't let it come to a boil. Another approach to make the milk to overflow the pitcher is to do it this manner. Or, even worse, it will have a burned flavor. Ugh. Nasty.