Full marks for sticking at it.

15 days later
DavecUK unstickied the discussion .

I’ve been trying for a year to improve my latte hearts but like others here only make a handful each week. Some of the great ones above make me want me to give up !

Perhaps I’ll just stick to caps and claim it as art

    Mutepost Try pouring the designer faster. That’s what I was missing. It helps the design spread

      Not the best by any means, but I tend to get very good looking pours and milk texture by just resting the jug on the drip tray, put the tip of the steam wand on the surface of the milk and just let it do its thing.

      Made a video a while back:

      I steam my milk like that too, but with the wand a bit closer to the edge so that it spins round more.

      I was going to say that while I am sure this has resulted in good results for @MediumRoastSteam it appear to violate two “rules” of steaming: 1) having the tip close to the edge for “spinning” to create microfoam and 2) varying the tip depth to not over-aerate at high temps.

      So interesting!

        limelight varying the tip depth to not over-aerate at high temps

        Don’t forget as you aerate the milk, the level rises in the pitcher and it can often cover the steam tip holes sufficiently to stop aeration.

          Drank four lattes this morining one after the other in trying to improve my latte art…which it didn’t! Well, at least that’s what the big pink elephant wearing a tutu standing in the corner of my kitchen told me.

            Elcarajillo Did you check your blood pressure afterwards ?😂

            Funny you should say that, as this week I received my yearly MOT letter from my GP, which means I have to check my blood pressure for a week and send the results off. Also, have a blood test, which I think is for spotting any possible signs of diabetes. So, maybe I should have a coffee sabatical for a week whilst I do it. If not, I can see her booking me a table at the morgue.

            As Eric Idle once sang…

            “Always look on the bright side if life!”

              I hope not. Surprising how coffee pushes up the BP very quickly, within minutes.

              I rarely have anything that’s shareable on here lol. They’re also so few and far between, i.e. here’s my previous photo acceptable pour in October:

              And this one worked for me today:

              Who knows when the next one might be haha. I use full fat milk but my wife has skimmed, hers is always just a white blob so would never make it to being shared!

                DavecUK I never have much success with skimmed milk.

                I never have success, full stop! Do you think it is because I drink Goat’s milk?

                But I will not give up trying.

                    Pompeyexile I never have success, full stop! Do you think it is because I drink Goat’s milk?

                    I don’t know, I have never tried to foam it…I think it has different proteins in to cows milk, but you would think it would work. I’ve sometimes seen it reduced, but never been brave enough to try it.

                    Contact me

                        Not quiteee a latte art query, but very related since milk quality is the basic requirement for latte art quality! Anyone has a picture of a flat white which has just been poured into a glass/transparent cup, from the side? My question is how homogenous the microfoam should be dispersed throughout the drink. Try as I might (I spend about 75-80% of steaming time with a whirlpool going), my flat whites usually separate (almost immediately) into approx 0.5-0.75mm of foam at the top of mostly milk below. I don’t think it’s a question of steam power because the 2l boiler on the Cherub (with 1.5mm steam tip) goes like a locomotive.