The Froth - Use cold milk and froth with the tip just above the milk until it make a consistent, muffled sound. Once you have gotten some froth rolling, then set the tip below the surface to continue the heating. Once your temperature is close to your favorite temperature [140° Terry and 160° Jennifer] froth the top again to mix the froth throughout the milk. Some people like the froth separated, but we like it mixed.

The Pour - Pour the frothed milk quickly into your Syrup/Expresso mixture to blend. No stirring needed! When the froth is not a great froth then Jennifer prefers to layer the Syrup, Coffee and Milk instead of mixing like I do!

The Cups - We love the Viente insulated mugs from Starbucks or Pikes Perk. These are great for around the house and hold 20 oz of luscious latte. For more mobile needs or large groups, we suggest going to your local restaurant supply store and getting 16 oz Hot/Cold thick Paper Cups with sip lids this gives your coffee the professional feel.