The milk You need cold and fresh milk. Most people prefer full fat milk for Latte Art but it is really up to you, if you use a right technique then it doesn’t make too much difference. Download Izotope Ozone 3 Serial Number there.

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Just make sure that the milk is fresh and straight out of the fridge. Do not expose it to heat or light before you steam it.

Never use the same milk again when you are working on Latte Art. The jug Use a stainless steel jug with a narrow spout. Make sure that the jug is cold and clean before use. Fill up the jug with enough milk for your cup and make sure that you have enough milk so you have time to texture the milk. Too less milk will cause the milk to heat up too quick so a little bit more milk is better. Do not worry about the wastage too much. Thermometer Use a thermometer that has a clip to attach to the jug.

The thermometer should have a good size so you can easily read it. Make sure that the thermometer is adjusted right, you can do this by putting it in ice water and correcting the dial. Usually you can adjust the dial with a screw in the back. The best way to adjust your thermometer is to compare it with a digital probe. Do not place the thermometer in the dishwasher, the moisture will break your thermometer. It is also possible to judge the temperature of the milk by touch. Steam Wand Always make sure that you turn the steam on all the way.

Purge the steam wand before use. This will clean it from any condensation. Do not turn the steam wand on before you insert it into the milk. Your steam should have a pressure of around 1 bar, the pressure is related to the temperature of the boiler. The more holes the steam tip has, the more steam power.

Espresso The espresso is just as important as the milk. Make sure that the espresso is fresh and has a good thick and strong layer of crema. It becomes very difficult to create good Latte Art without good crema on your espresso.

Cup Size It is probably easiest to use 1 oz of espresso in a 6-8 ounce cup. Use a cup that has a wide surface area to work with, usually a low cup with a large wide diameter. Steaming Milk Start with the steam wand inside the milk. Turn on the steam completely. Hold the jug with two hands. Slowly lower the jug until the tip of the steam wand breaches the surface of the milk. You should hear a sh-sh-sh sound (high chirping sound).

Do this for only a few seconds, this is when you are forcing the bubbles in to the milk to create foam, it is called foaming or stretching. Alien Shooter 3D Java Game 320X240 here. Be very careful when you lower the jug, you should not see any bubbles being formed.

You should hear the foam being created but you should not see it. You only need to foam for a few seconds, do not make the mistake to foam too much.

Do not foam over 40 degrees Celsius or 100 Fahrenheit. Once you have enough foam insert the steam wand deeper into the milk. There is no need to move the jug up and down.

You should have a whirlpool inside the jug, you are now texturing the milk. The milk is now twirling inside the jug and any bubbles that might be present will dissolve into the milk. Once you have reached about 60 to 65 degrees Celsius turn off the steam. Then take out the steam wand and clean it with a clean cloth. Put the jug down with a slight tap on the work top. This will destroy any tiny bubbles that might have been visible on the surface.