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Is the pouring into another jug necessary/contributes to incorporation of microfoam?
I've only found this useful when making milk for multiple drinks and while pouring one (using milk that's been decanted into a smaller pitcher), the froth in the original pitcher's milk has started to separate.
I guess if you steam milk first then pull the shot you might find yourself in a similar circumstance.
mmccarthy
My steaming is over in 10s (machine is small but powerful) so no issues there with steam volume or pressure. And isn't the point of microfoam that your froth should be constantly mixed into the milk underneath (and the process of incorporation breaks down the size of the bubbles each time)? So ideally the less 'pure' liquid the better, though I am well aware the froth separates over time and fairly quickly.
Is the pouring into another jug necessary/contributes to incorporation of microfoam?