What it's like: Much denser, creamier, and silkier than frothed milk.When it's used: Recipes such as cappuccinos, which are 1/3 espresso, 1/3 steamed milk, and 1/3 frothed milk.If using an automatic frothing wand, such as a Pannarello frother, the wand sucks air in through the top of the Pannarello attachment and works it down into the milk pitcher. If using a manual frothing wand, the barista places the tip of the wand at the surface of the milk to work air into the milk.
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