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

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.

jcb1973

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

Waitforme

@jcb1973 I’d be well chuffed with that after a few months !

SteveBRS

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.

youClown

SteveBRS Might want to slow down the pour (i.e. pour a lot less) when you reach the end; will give you more definition in your pull through!

MediumRoastSteam

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

LMSC

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

MediumRoastSteam

LMSC - I’d recommend any coffee from Foundry. 😊

LMSC

MediumRoastSteam Thx. Will order some.

I thought you are now self-sufficient as you roast your own beans! 😁

MediumRoastSteam

LMSC - If I only drank what I roast, then I would never be able to benchmark what I have against what the good roasters can do, and risk getting stuck in my own bubble thinking what I roast is excellent. Far from it I’m afraid. I have a long way to go.

If you want to order something truly amazing from Foundry, in my opinion at least, go for the Colombian Natural Anaerobic Diofanor Ruiz. That is right up my street.

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