Start with fresh espresso and cold milk in a cold milk jug and the steam wand only just breaking the surface of the milk until you reach 35 degrees Celsius, then plunge the steam wand down into the milk jug to continue the heating process to 65c. Perfect for flat white, cappuccino, latte and piccolo. Take the fresh espresso base, tilt the cup a little bit - tap any bubbles out of your milk and give it a swirl. Pour your milk from a height to break through the crema and when when you're cup is half full, lower the jug to paint your milk pattern into the milk. Using full cream milk will improve the results of your textured milk when compared to light milk.