There’s nothing worse than bubbly, frothy milk drowning out your espresso. The key is texture—milk should be velvety, like liquid silk.

Start with cold milk, position your steam wand just below the surface, and let it gently stretch the milk with a whisper, not a roar.

Then submerge the wand and spin until smooth. When done right, steamed milk complements espresso, rather than smothering it.

Paired with Gypsy Espresso, you’ll pour lattes and cappuccinos worthy of your favourite café.