I've been a barista for 7 years and not a single shop ive ever worked at has had Cocoa powder that behaves like the ones on the internet. (It's probably a skill issue)
I'm talking more about those that pour the powder onto the espresso and then pour milk to get a gorgeous marble.
Cocoa powder is hydrophobic I can't understand how they do this!!!! Mine always just clumps or disappears as I pour. I've tried using a tiny bit, a lot and I can't seem to find any technique that works?
Pls what am I doing wrong I feel like I'm going crazy trying to get it to work hahahah
by Ok-Neat-4410