Show what you can do - the good, the bad and the downright ugly 😀 [upl-image-preview url=//i.imgur.com/TIFLINQ.jpeg]

Never thought mine is worth sharing, but hey - it's a new place and feels like family, so what the heck, right? before this thread has thousands of amazing, professional looking pours, here's a humble attempt: [upl-image-preview url=//i.imgur.com/SSBVylK.jpeg]

@"Doram"#54 I think you should give yourself more credit.

@"HVL87"#p200 Agreed, a worthy bit of art.

[upl-image-preview url=//i.imgur.com/Q52EdDN.jpeg] Today’s effort with Foundry’s Rocko Mountain.

> @"HVL87"#p200 [@Doram](https://coffeetime.freeflarum.com/u/Doram) I think you should give yourself more credit. > @"DavecUK"#p217 [HVL87](https://coffeetime.freeflarum.com/d/31/4) Agreed, a worthy bit of art. Thanks! (but maybe better not to encourage me too much - this is pretty much the only one I know, lol). As proof, here's the one from this morning: [upl-image-preview url=//i.imgur.com/OWS9e9U.jpeg]

![Giphy - jealous GIF](https://media1.giphy.com/media/bTuGUzjm9Uru/giphy.gif?cid=bb77869f6ndrhtoc0o3v6uwp77q8ed187yheijqon3fs68oh&rid=giphy.gif&ct=g)

Far too many Tulips…… [upl-image-preview url=//i.imgur.com/qt1qs4O.jpeg ]

@"Doram"#p240 Consistent results indeed :)

Evo produces wonderfully textured microfoam [upl-image-preview url=//i.imgur.com/k9M0VKM.jpeg]

I call this new, never-before-seen pattern 'The Penitent Tyrannosaur'. [upl-image-preview url=//i.imgur.com/3oPy9U8.png ]

Latte Art

MediumRoastSteam

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:

-Mac

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

limelight

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!

HVL87

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.

Pompeyexile

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

Pompeyexile Did you check your blood pressure afterwards ?😂

Pompeyexile

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!”

Elcarajillo

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

dutchy101

My latest effort:

Alexvs

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

Alexvs I never have much success with skimmed milk.

Pompeyexile

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.

DavecUK

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.

CafeNoir

DavecUK Lol, trust me, it’s a bit of an acquired taste….a bit goaty, as a friend put it :-)

youClown

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.

ChristosC

First (mediocre) attempt for latte art with Oat-ly barista edition.

DavecUK

ChristosC It’s getting there…keep at it.

hornbyben

ChristosC Looks like a nice even coloured canvas and good definition. To make the heart bigger just pour faster with the spout of the pitcher as close to the surface as possible (max 1cm away).

Waitforme

I’m getting better results with having upped the service boiler temp to 135*c and then pouring the milk a bit faster than I had been.
I had been pouring very slowly thinking it would allow the milk to spread on the surface better but I think all it was doing was allowing the milk to pour through the crema easier. Pouring faster seems to allow more to stay on the surface and spread.
When did making a coffee get so complicated 😳

ChristosC

hornbyben Thanks. Still trying to get texture similar to the one I get with normal milk.

hornbyben

ChristosC I pretty much exclusively just oatly barista and it is a bit trickier than dairy. Seems a bit easier to over aerate. You’ll get there with practice though. After a year I can pretty much always do a respectable heart or tulip, and sometimes a rosetta.

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