Hello there,
I have been working as a barista for a couple of years now; and I am continuously trying to refine my espresso extraction and milk steaming techniques to achieve the best possible drinks. Although; I have been struggling to consistently balance the two processes; especially during busy shifts.
My main challenge is timing the milk steaming to coincide perfectly with the espresso extraction. I find that if I focus too much on pulling the perfect shot; my milk ends up sitting for a few seconds too long, which affects the texture and temperature. Conversely; if I prioritize getting the milk just right, my espresso shot might sit a bit too long, leading to potential over extraction or cooling.
I am curious to hear how other baristas in the community manage this balance, especially under time pressure. Do you have any specific techniques or workflows that help synchronize these two processes? 
Are there any tips or tricks you have learned that make it easier to maintain the quality of both the espresso and the milk?
Also, I have gone through this post; https://community.baristahustle.com/t/breaking-drifting-crema-during-latte-art-pour-ugh-aws-devops/ which definitely helped me out a lot.
Additionally; I would love 
to know if anyone has recommendations on improving speed and efficiency without compromising the quality of the drink. I have been experimenting with different methods; but I am always open to learning from more experienced baristas.
Thanks in advance for your help and assistance. 