Milk Texturing.

For this section I've put together a short video demonstrating the basics. Enjoy.

In the first 100 degrees when your stretching the milk, you're looking to hear a spitting sound. If your hearing loud abrupt noises and you can see the milk has expanded close to the top of the pitcher, then your steam tip is too high in your milk. In contrast, if your not hearing any noises then your steam tip is too deep into the milk. After you've hit a 100 degrees sink the steam tip into the milk and make sure it doesn't break the surface again. Breaking the surface after the 100 degree mark will create large bubbles and a sandy texture.

Milk temperature

140	Sweet, very rich, milk tends to dominate the flavour
150	Perhaps the perfect temperature, Milk is still rich but the flavour of the espresso cuts through.
160	Milk is thinner. Espresso flavours are weaker as well. Most people prefer this temperature because its closer to the temperature of brewed coffee.
170	Milk's thin, affects the taste of your espresso.
180	Scalded Milk. Will leave an aftertaste and might burn you.