Latte art techniques - 1st style of 3

... It varies. With nonfat or 2% you have to stretch the milk way less than you do with whole milk. Half and half has to be stretched far more to get this kind of foam. the higher the percentage of milk fat, the more one must stretch it.... and you don't need esspresso to be used as a base for the rossetta. You could use french-pressed coffee or a bit of steamed milk in chocolate...you just need a dark tone to offset the white of the milk

Comment. PRob82

http://www.youtube.com/watch?v=X6EuEygqB08&feature=related