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always seem to end up with a cap of over-foamed milk that then pours first, so latte-art (although not important for taste) is not an option
Foam the milk with the wand at the top of the milk, then drop it down below the surface to continue heating once you have the desired amount of foam. Have the wand at an angle so it swirls the milk and breaks up the bigger bubbles into a soft foam.
You'll need to keep swirling the jug continuously after foaming to keep the head of foam mobile, then it'll get carried out with the milk as it pours. When I've watched baristas do it well, they often do more milk than they need and dump the excess. I'm not into that as I don't like waste, so I tend to do what I need and scrape any stuck foam into the top. Current fashion for cappucino is to have crema round the edge and white foam in the middle, not latte art. My method is compatible with that so I'm happy with that!
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Jonny69
Been spoilt and got given a Sage Barista Express for my birthday, but struggling to get to grips with a couple of things. Firstly, is it normal to require completely different grind and dose settings when changing between a single and double portafilter basket? If I dial it in for single it then completely under extracts for the double if I leave the settings the same. Secondly, I’ve been following guidelines for milk texturing but always seem to end up with a cap of over-foamed milk that then pours first, so latte-art (although not important for taste) is not an option. Any guidance / insider knowledge on the machine would be mich appreciated.