usually when ur dealing with someone like that they’re wanting it BONE dry. i’d honestly recommend steaming for a long time like u did and doing a lot less liquid milk and then spooning in a ton of foam. I think he prob wanted it to feel light as air. It’s stupid but that’s how I do it

Hey! So the best way to do this is to underfill the milk pitcher one line lower and make sure you aerate a lot longer. Steaming longer doesn’t mean more foam, it’s how you aerate. Make a normal latte (a grande) and then make another but only fill the milk to the tall line. Aerate the milk so the foam goes above the grande line, let it steam, and then pour it quickly into the cup with the shots. Feel both of the cups’ weight and see the difference!

Honestly sometimes the only way is to underfill the pitcher and steam multiple pitches of milk to scoop only foam. Cuppuccino people can be crazy, tbh. The idea of getting a 16 or 20 ounce cappuccino, which already changes the traditional ratio of espresso to milk to foam, and expecting it BONE dry is just so annoying to me. At least be polite about it, if you must have your drink that way

when someone wants tons of foam, i manually steam it till its max temp / the picther is gonna overflow, then i use the spoon to get all the foam in there, once all the foam is out i re steam the same milk to get more foam etc


i think this is technically against rules cause im steaming the same pitcher twice, but its the same milk in the same pitcher so i think it's fine

For cappuccinos i recently started aerating the milk with the foam pitcher in my hand the whole time it’s steaming, i also make sure to use abojt half the amount of milk called for for its size and for a venti cap i almost always use 2 pitchers !

Aerate it for quite literally 10-15 secs if he wants it that dry, and make sure to aggressively pour it into the cup so the foam goes first. I love making dry ass Capps so people understand the difference

I find that nonfat milk is the only way to get an appropriate amount of foam for dry cappuccinos. And since there's so little milk expected, I feel like we are providing the customer with what they're looking for vis a vis drink quality and they probably don't realize that NF milk makes the best foam.

At that point I steam the milk for like 20 seconds (and under full the pitcher) and only spoon off what’s on the top. After I take off the dry top with the spoon and put it in the cup I continue steaming the surface and taking what’s very aerated on top and put it in the cup. I continue until the cup is full. You’re not gonna end up using all the milk in the steaming pitcher as the volume of the milk increases as you aerate it more and more and that’s a good indicator the cappuccino is pretty dry. PS when you resteam the surface of the milk for more dry foam that process is only gonna last a couple seconds.

[removed]