Pour milk, about a third full, into a large steaming cup. For two seconds, extract vapour from the steaming stick to remove any remaining water. Dip the steaming stick tip into the milk and get frothing. As the foam grows and the milk volume increases, the pitcher is lowered.
Continue to steam until the milk reaches 65 degrees, and double the amount.
To compress the foam, tap the base of the pitcher firmly on the countertop.
Prepare the espresso in a cup of cappuccino.
Pour the foamed milk directly into the cup, first towards the centre, then continue in a circular motion towards the rim. Repeat the steam to remove any remaining milk residue.