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.

            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 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).

                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.

                  Early, early days (I bought my Lelit Elizabeth on 21 December 2021!), BUT I feel like I am making some progress!

                  Morning cappuccino: my Behmor roasted Monsooned Malabar (from Pennine Coffee) with semi-skimmed milk. After steaming the milk I decant some into a 2cd hot jug to distribute the foam.

                    Ethiopian Genji Challa washed from Foundry and my attempt to render a tulip, 11 years have passed by and I’m still trying…. 🤣🤣🤣🤣

                      MediumRoastSteam Very nice. I can’t even get the foam on the cup except a lump. So, I don’t bother anymore. 🤣

                      Btw, how is this coffee? Would you recommend a bag to try ? Thx