Beautiful microfoam is not bubbles sitting on the surface -- it is milk and air woven together until you cannot tell them apart. Smooth, dense, glossy as lacquer. That is when latte art becomes possible, and when a cappuccino begins to have depth.
Place the steam wand tip just beneath the milk surface, create a gentle whirlpool in the pitcher. Listen: that initial tearing sound is air entering. When milk reaches 55-65 degrees C -- hot but you can still hold the pitcher -- stop. Too hot and milk loses its natural sweetness. That is the thin line between great and just okay.
Paired with espresso from Series 1, you have everything needed for a cappuccino or flat white at home -- no cafe required.
