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Stretch and roll
Also known as stretch and roll · estirar y rodar · fases del vaporizado · aeration and texturing
What it is and what sets it apart: Separates aeration from texturing. Uncontrolled stretch = flat milk; no roll = big bubbles and poor silk.
At the bar: Tip just under surface for a short stretch → sink slightly and roll to 55–65 °C → tap/spin → pour.
Impact on the drink: Impact: latte-art-ready microfoam, perceived sweetness and espresso integration.
Technical notes: Listen for a short paper-tear on stretch; quiet whirlpool on roll. Plant milks: less air, shorter times.
Common mistakes: Over-stretching (dry foam). Skipping roll. Heating >70 °C. Not purging the wand.
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Stretch and roll changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.