mui122

http://www.loyaukee.com/forum/attachments/month_1001/100102154879d7698ae901953e.jpg

if that is real milk  and not butter milk, it's very hard to do.

They have a close relative density

i supect that ...
Guy 發表於 2010-1-2 20:36

it's just normal milk
I used to do that all the time when I worked as a barrista

mui122

you dont need steady hands hahaha
just pour the espresso down the back of the spoon
just make sure the tip of the spoon lies close to the surface of the milk and don't poor too quickly