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CLANCY ROSE: The next is placing the steam wand under the surface of the milk and turning
on the steam wand. After I do that, what you are going to see me do is turn it on; the
tip of the steam wand is going to be submerged under the surface of the milk. And I am going
to hold the pitcher so that the steam wand is in this groove right here and the steam
wand is at an angle, so it makes the milk inside the pitcher spin around or swirl. You
are going to want to get that--you want to get the milk swirling and keep it swirling
until right where you can feel the milk break and match the temperature of your hand, which
is going to be, of course, at about 98 or 100 degrees. Right when you can just start
to feel it warm up, drop the pitcher down so that the tip of the steam wand is just
barely above the surface of the milk. It is going to start introducing the air into the
milk and creating foam for your drink. This is a cappuccino, so you are going to have
more foam than a latte. And so you are going to do that for a little bit longer than you
are for a latte. And then the third part of that is pushing the pitcher back up so it
once again submerging the tip of the steam wand in the milk and get it swirling again
so that your foam and your steamed milk is kind of evenly blending. And so I will demonstrate
that now.