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What it is and what sets it apart: Combines stretch + roll + temperature control—not thick soapy foam.
At the bar: Purge → short stretch → roll to 55–65 °C → wipe/purge → tap/spin → pour.
Impact on the drink: Impact: sweetness, texture and latte-art contrast; scorched milk turns bitter and dulls espresso.
Technical notes: Milk volume ≈ drink + waste. Plant milks: less air, watch splitting.
Common mistakes: No purge. Overheating. Over-stretching. Dirty cloth on the wand.
Key facts
- temperatureC55–65
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 Milk steaming 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.