Yoseline begins to tamp and then extract the espresso.
While the espresso shot is being extracted she begins to texture the milk.
To do this, she first purges the steam wand then emerges the wand beneath the surface
of the milk, creating a swirling effect – which helps create a smooth texture, resulting in
micro-foam instead of bubbly, airy macro-foam.
She then allows enough air in at the surface to create the appropriate amount of foam for
the beverage she is making (in this case - a latte).
Once there is enough foam and the milk reaches the appropriate temperature, she turns off
the wand, purges, and cleans it.
When pouring milk into the espresso she keeps in mind three important factors: the speed
in which she pours; the distance between her milk pitcher and her cup and, the direction
of her pour.
Changing speed, distance and location can create a variety of designs
as well as amount of foam.
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