Pour the milk from up high and slowly come back down to the top of the cup and then just pour one microfoam dot in the center. That's the easiest way to explain it

Following this thread

Ah my favorite drink to make! As a barista trainer I can tell you that the training guide says to aerate the milk for 1-3 seconds (2 is probably best in my experience), make sure that once you place the pitcher on the drip tray that the steaming wand sits in the middle (not toward the front or back of the pitcher) and then queue your ristretto shots while the milk steams. Don’t wait too long to pour the milk either because the texture when it’s finished steaming really matters! Before pouring, groom the milk by tapping out all of the bubbles and swirling it to give it a wet paint look! This is the most important part. Lastly, pour the milk from a bit higher than you would pour a regular latte (the training guide says the circumference of the pour should be about the same as a pencil) and once you get to about 2/3 of the way up, lower the steaming pitcher to get the dot in the middle!

Hopefully this wasn’t too confusing 😅 the most important part is tapping the pitcher to get rid of all of the bubbles!

Also take your time aerating very gently for about 5 seconds to get that perfect microfoam.

There are exceptions, but you'll probably get the best results at a store without a drive through (because baristas aren't worrying about drive times) and/or at a time when it's not busy.

Even baristas who *can* make FWs this gorgeous are probably not doing their best work when being pressured by managers to go as fast as possible. It's sad because I love handing out drinks I can actually take pride in, but that's the business I guess.

our milk steaming pitchers suck for anything latte art related, so it’s super hard to get this level of perfection. most of us try, though!

It has ristretto shots and usually made with whole milk!

they’re just sharing something they’re proud of :)

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