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Possibly an embarrassing question to ask,but ,occasionally I find I"ve  over frothed the milk and poured a cup of mostly froth(particularly with skinny milk),my question is,what I'm I doing wrong ,how do I fix it,also a flat white,how do you pour freshly heated milk with out any froth? 

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Hi Phil - maybe with skim, because it does froth easily, try to stretch it less (ie lower the jug and achieve less "hissing" sound during the frothing process, so that you end up with less froth. This will be beneficial when you are making less frothy drinks, like flat whites.

When you have textured the milk properly and there is not too much froth integrated with the hot milk, the idea with a flat white is to spin the milk in the jug (with a circular wrist action) and then lower it and pour slowly into the middle of the cup, not holding back any froth. You regulate the flow of froth simply by how much you tilt your wrist. Ultimately you will know that a fairly slow pour will yield less froth in the jug and a fast pour will yield more froth (better for caffe lattes or cappuccinos). Do not try to hold back froth during the pour as a flat white should have a few mm of beautiful, textured froth on top. Choking back all froth will yield a flat white that looks like a microwaved coffee or an instant coffee with a bit of milk thrown in. It will have no "goodness" on top.

Hope this helps! Matt
Hi Matt,thanks for the reply,I'll try that and see how I go,can be quite frustrating when you;ve made the coffee,it looks great,but when you pick it up it is as light as a feather!!
Yep worked a treat!once again,thanks Matt

yeh, thanks matt. top advice. i have been guilty of holding back the froth.
have improved my pours after reading your words of barista wisdom.


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