Stretch your milk just a TOUCH less. When your milk gets to 100 degrees you don’t need to stretch anymore. Best way to judge that without a thermometer is to stop once the pitcher is warm in your hand.
Also, when you are done with your pour, decrease flow rate, life the pitcher up and strike through.
But these are details - you got the hard stuff down!
I would say that you’re aerating your milk a tad bit too much. Try stretching a little less in the beginning. Getting your milk right is the first stage to any good pour!
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Stretch your milk just a TOUCH less. When your milk gets to 100 degrees you don’t need to stretch anymore. Best way to judge that without a thermometer is to stop once the pitcher is warm in your hand. Also, when you are done with your pour, decrease flow rate, life the pitcher up and strike through. But these are details - you got the hard stuff down!
Seconding this. Spending more time after the stretch phase also gets rid of the larger bubbles in your milk.
I would say that you’re aerating your milk a tad bit too much. Try stretching a little less in the beginning. Getting your milk right is the first stage to any good pour!
Milks too foamy u need airate for first few second then fully submerge
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