Seems very quiet here. Coffee must be out of fashion?
I have an espresso/cappuccino machine. It makes a decent espresso, but its cappuccino has never been much good. Lately it's got worse, the nozzle blows steam vigorously; the milk heats up but remains basically flat.
It would be great to learn the basic principles of how pressurised steam froths up milk. With some theory, I can at least make a guess as to how my machine diverges from it.
Or is this a common problem with a standard solution?
Any suggestions?