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Diagnose dry foam, flat milk, big bubbles, and separated texture with small technique changes.

Choose and handle oat, almond, soy, and other plant milks so they pair better with espresso and brewed coffee.

Separate daily espresso cleanup, milk residue, coffee oils, backflushing, reservoir care, and scale management.

Recognize stale flavors, retention, oily buildup, and workflow clues that tell you it is time to clean the grinder.

Reduce espresso channeling with distribution, dose, basket fit, tamping, grind, and careful shot observation.