About the video: ScottieCallaghan wrote: I want to use this page to teach people barista skills. And since I just received a query from smasherat I thought it is time to start. I have had a few queries about how to achieve silky smooth milk so here is a vid that I hope helps. A few things a video can not help with are, steam type, the steam tip, jug size and choice of milk. The steam needs to be dry so make sure the boiler is just above half to 3/4 full no fuller than this and the steam pressure is 1.1 - 1.5 depending on the machine, if you are using a machine that has a heat exchanger (single boiler) higher steam pressure -1.5 causes your brewing to be too hot, unlike on dual boiler machines. I have found the best steam tips have smaller holes - 1mm diameter or smaller (some have large 2mm size holes) and it also helps if the holes are pointing at a 45 degree angle. Milk, the best milk to use is full cream, you can use other milks (soy and skim) to do latte art but for this sake of this lesson lets stick with full cream as it is much easier. I could write a whole piece on the different full cream milks out there but I will settle with saying not all full cream milks texture perfectly, the chemical make up of some does not allow for micro foam, so buy a few different types. I often find the above settings are incorrect, in fact it surprises me how many cafes I go into that have these settings wrong. If you have these right follow these three steps, stretch, swirl and 65 degrees. Stretching the milk is the noise you here at the beginning of the vid and is caused by the steam tip sitting just below the surface of the milk and thus breaks the surface of the milk. Allow this to happen for a second or two (how long you stretch for will determine how thick the milk ends up. The lift the jug immersing the tip further beneath the surface, far enough so that you will not break the surface again. (do not break the surface of the milk after it is warm) During the whole process hold the steam wand at an angle that causes the milk to spin in a vortex. Finally bring the milk to 65 degrees. I do hope this helps Cheers, Scottie.