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Cappuccino

ECM's frothing tips (manual), with a cappuccino's deeper foam. With two boilers you can steam while the shot runs.

Pull a double shot into a 150 to 180 ml cup.
Purge the wand into the tray for about 5 seconds.
Stretch about 150 ml of cold milk with the tip just under the surface for 5 to 8 seconds, until it grows by about half.
Sink the tip and let the milk turn to 60 to 65 °C. Close the lever.
Tap, swirl and pour into the middle, leaving 1 to 1.5 cm of foam on top.