The Key To Froth
 

To make a nice thick and dense Espresso froth is to use Milk with 1% fat content. Fill the Stainless Steel cup about half full. Hold under the Espresso Wand at a 17% degree angle with the Wand just touching the milk at the 4 o'clock position. This will create a clock wise swirl to the milk, making a nice thick froth to top off your Latte

I also like to put in several drops of Vanilla into the milk before frothing for that extra added something.

Very important for the steam outlets to be right at the line between liquid milk and froth.

A poor barista will move the cup up and down continually, alternating between too deep and too shallow. This is wrong. A good barista can slowly move the cup down as more milk becomes froth, holding the steam precisely at the right point. You can tell when it's done properly by the distinctive sound.

A proper latte is not merely a coffee/milk mixture. A proper latte forms as the sugars in the milk and the sugars in the coffee combine on the molecular level.

Every now and then, a poor espresso drink just tastes like milky coffee. This happens from poor steaming of the milk.

Great info. I can't wait to try it.

Assuming my espresso maker doesn't arrive DOA as some may suggest... :)

The key is to keep the tip at the proper angle and depth as the froth grows, keeping the swirl going. Also, throwing the pitcher into the freezer helps... .

Microfoam is what you're after, dense bubbles, with a creamy consistency.