Make sure the espresso looks smooth on the bottom, aerate milk not too long but still enough. Once milk is done swirl milk without lifting then lift and tap. Once your milk gets a gross and it shiny, start high and pour slow. Once milk reaches 3/5ths of the cup slowly lower the pitcher keeping a steady pour now the milk should staying on the top and now make some art!

If you allow the shot to rather than land directly on the bottom of the cup, allow it to run down the inside wall of the cup, it shouldn’t result with any bubbles in the espresso. From there it’s just proper aeration and all that jazz. But that way of pooling the espresso will help stop the bubbles you’re seeing. :)

everything these guys have said, and you can also try steaming the milk to a lower temperature, roughy 140° is what i shoot for. at 160° the proteins in the milk that create the foam start to break down, so your foam isn’t at its best. also angle the steam wand backwards so it creates a lil whirlpool—this keeps the milk circulating and helps introduce more air into the milk while steaming, helping a sturdy micro-foam to form. if you’re pulling shots for a practice latte and it isn’t a customer’s drink, then add at least 1 shot and make it ristretto; it helps create a higher-quality shot with more crema, and it can help with making latte art. also, again, if it’s for a practice latte and not for a customer, use whole milk. the fat content is perfect for micro-foam.

When you’re done foaming the milk for 2-3 seconds and you put down the pitcher to wait until the steaming ends,make sure the steam is making the milk make bigger waves/bubbles. They shouldn’t be too small and fast.
That will give you smooth milk without many bubbles. I‘m shit at explaining this lol i hope you understand what i mean!

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