What is best way to pour milk for 2 (or more) cappuccinos ?

[Ton]

Having a Rancilio Silvia I mainly made espresso's until now, but because my wife is fond of cappucino's I started to make them as well recently. Although I still have to exercise with frothing, I already get a decent micro foam.
However I wonder what is the best way to pour/divide the milk for 2 cappucino's (or more). Suppose I have 2 cups with espresso waiting, and have steamed milk subsequently in, e.g., a 1/2 liter pitcher, how do I pour it so that BOTH cups get the right amount of milk AND foam ?
Should I start with pouring the milk first and quickly alternate between the cups and then try to pour some foam on top or is it better to do it in reversed order ? Or use a 2nd pitcher and divide the milk/foam between them immediately after steaming ?

Btw, it is a long time ago that I was here the last time. Nice to see that this forum is still very active and still has the same regular members.

[lsjms]

Divide and conquer. Or decant as the barista says, watch a UKBC video for an idea. They decant the second cup as well I think, it's as much about remixing the foam/milk again just before the pour and an big bubbles remain in the old jug.

[Aadje]

I always use a second pitcher or mug or whatever I can find to pour the first bit of foam into. Then pour the first cappa. Then pour the previously ditched foam back into the main pitcher, gently mix the two to create one homogeneous foam/froth again, pour the second cappa and bob's your uncle.

[Ton]

Thanks for the help.