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The Meraki Journal

Espresso & Brewing

Improve every shot with practical guides to espresso extraction, dialing in, milk frothing, barista skills and troubleshooting for better home brewing.

Featured

Hands holding a takeaway latte topped with steamed milk in a white rosetta pattern.

October 27, 2026

Why Does Steamed Milk Separate Before You Finish Pouring?

Milk can look glossy after steaming yet pour as thin liquid followed by thick foam. Identify ordinary separation, distinguish it from curdling, and adjust your steaming and pouring sequence.

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Latest articles

Hands holding a takeaway latte topped with steamed milk in a white rosetta pattern.

Milk Frothing · October 27, 2026

Why Does Steamed Milk Separate Before You Finish Pouring?

Milk can look glossy after steaming yet pour as thin liquid followed by thick foam. Identify ordinary separation, distinguish it from curdling,...

Meraki espresso machine steam wand texturing milk in a black pitcher, with foam visible on the surface

Milk Frothing · September 28, 2026

Why Is My Steamed Milk Too Foamy for Latte Art?

Thick foam and large bubbles make latte art difficult. See how to adjust aeration, wand position, milk circulation, and pouring for smoother...

Steaming milk with a white Meraki espresso machine on a kitchen counter

Milk Frothing · August 26, 2026

How to Steam and Texture Milk: Latte Art Starts Here

Great milk texture comes from three elements working together: temperature, air, and a rolling vortex in the pitcher. Master those three, and...

Steaming milk in a stainless steel pitcher with a black Meraki espresso machine

Milk Frothing · August 01, 2026

How Do You Master Microfoam for Home Latte Art?

Build smoother microfoam for home latte art by controlling milk temperature, steam position, air intake, vortex, and espresso preparation.