Milk jugs

Choose the capacity on the largest order you make regularly, not the smallest. A 35 cl jug filled to just below the bend handles two cappuccinos; go above that and too little room is left for the milk to roll, which gives you coarse bubbles. For a single flat white, 50 cl works nicely, and for a table of four, 75 or 100 cl is handier because you are done in one go. The 10 cl jug is meant for a macchiato or a dash of milk with the coffee.

Pay attention to the shape of the spout as well. A long, pointed spout gives control over a thin stream and is the choice for latte art. A shorter, wider spout pours faster and is more pleasant if you are mainly topping up milk. The coloured versions of 25 and 50 cl work exactly like the plain stainless steel models, but stand out in an open bar.

Fill the jug to just below the bend of the spout and set the steam wand slightly off centre so the milk starts to spin. In the first seconds you draw in air and hear a soft hiss. As soon as the bottom of the jug feels lukewarm, push the wand deeper so the milk only rolls and the bubbles get finer. Stop around 60 to 65 degrees, because above that milk tastes boiled.

Tap the jug once on the counter to break up coarse bubbles and swirl it until the milk shines like wet paint. Pour from about ten centimetres above the centre of the crema, then lower the spout to the surface and let the foam come up.

Stainless steel is the standard material behind the bar because it gives off no taste, does not break when the jug falls and passes heat quickly to your hand. That last point is functional: you feel the temperature of the milk on the side of the jug, which is faster during a rush than reading a thermometer.

Rinse the jug with cold water immediately after use. Milk residue that dries on leaves a film that harms the foam of the next portion. The jugs are dishwasher safe, although a coloured coating lasts longer on a short programme at a low temperature.

Looking for the rest of the kit around the espresso machine, have a look at the barista accessories or specifically at the knock boxes you knock the puck out into. For the glassware the coffee ends up in there are latte macchiato glasses and cappuccino glasses. If the coffee heads towards the bar, the Irish coffee and the espresso martini explain how that works; the full overview is with the bar tools.