Hey all, Bit the bullet and got a foam knife and LM wand for it last week. Wondering if anyone has good experience on how to get the most out of it.
The picture at espressoparts.com makes it seem like you just submerge it and point it at the side at 45-55 degrees; I found this to not creat microfoam. However, if I stretch and swirl as with a traditional tip, I have gotten some exceptionally creamy microfoam, the best I've ever made. But I'm not consistent with it yet, so wondered if some of you have a process that works well for you, especially in smaller quantities, maybe 6 oz or less, of milk. Best, Ben Sent from my apple IIe -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at http://groups.google.com/group/brewtus. For more options, visit https://groups.google.com/d/optout.
