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

                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.

                    MediumRoastSteam

                    First,

                    Giphy - barack and michelle well you made my day GIF by Obama

                    Second, Foundry is due. I will order some. Have pencilled Rocko Mountain, a couple of them you just recommended. Their cup score is very good. Thank you.

                      Based on your comments @MediumRoastSteam I’ve just placed an order with Foundry, including the Columbian you recommended. They certainly look to have very good cupping scores.

                      Is their a recipe/profile that you’ve settled on to get the most from the Diofanor Ruiz?

                        hornbyben - it’s a very different coffee from the traditional sense. It’s anaerobic fermented, they have a very distinctive smell and taste. I had one at Dave’s the other day, superb (he can attest it!), but the foundry one was roasted slightly lighter. I’d drink that all day if I could. I hope you enjoy it. As a flat white it’s divine.

                        I brewed at 93C, steam pre-infusion for 9 seconds. Aim for a 18g in, 38g out over 36s or so.

                        It requires a fine grind with the Niche. For me, it was on mark 9.

                            MediumRoastSteam steam pre-infusion

                            Sorry. A noob question. Could you explain this please? Thx