Milk. It may be meant for baby cows, but you have to admit, when it's spun to a velvety-smooth sheen and poured into a beautifully extracted shot of espresso - it's pretty damn delicious.
Here's how to get the 'velvety-smooth' part of that equation right (video is at the bottom):
1) Start with a quality milk. Fill only what you need for the coffee/s you are making - we don’t want to reheat it or waste it (what did your mother tell you).
2) Insert the milk steamer into the milk below the surface, on a slight angle, off to one side.
3) Crank it up and bring the tip of the steamer to the surface. If it’s in the right spot you’ll hear a steady ‘tisk, tisk’ kissing sound and the milk will be spinning in a hypnotic whirlpool.
4) With your hand on the bottom corner of the jug, turn off the steam when it becomes too hot to touch (65ºC), or use a thermometer to save yourself the guesswork.
5) Swirl the milk in the jug and admire the paint-like glossy sheen for a (brief) moment before pouring it into the coffee.