Started using acme tulip mugs again for flat whites and re-learning hearts with the tricky shape. The depth and narrow-ness of the bottom of the cup makes the pour a challenge.

(Oatly)

Finca Limoncillo from HasBean, own roast. Taste notes are Moroccan soaked lemons, lemon peal, nougat with a marzipan finish and 53.5% cocoa chocolate aftertaste.

Ps: only joking. Tastes like coffee to me. 😉🤣

    Chelbesa sample came in from Square Mile, saw it was Ethiopian with fruity notes and immediately assumed light roast so turned my grinder down tight, then inadvertently proceeded to pull a 55s ristretto.. the shot looked lovely coming out regardless and still plenty drinkable, and the milk steaming stars seemed to align today..

      I wish I could find the photos of my efforts because my awful splodges, done with the Sage BE, were so pathetic they’d make anyone feel better about themselves. My partner, bless her cotton socks, still enjoyed the surprise every morning, syaing things like “wow it’s a cowboy riding a pig in a rodeo” or “it’s a fried egg and with bacon”

        Java_avaJ My BE got to a really consistent stage as think I cracked my technique, however then I moved up to the Minima. My wife however never got anything but a splodge as she has skimmed milk. It’s taking a lot to master using proper steam power but will get there. When I finally crack it I’ll share one.

          8 days later

          I know it’s not the level of some of you (yet!), but I’m sooo pleased to feel like I’m making progress!!

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

              My problem with Latte art, it all goes well until I get the Jack Douglas twitch….

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              These are great! I have much to learn!! My latte art is still largely of the “white splodge on brown backdrop” variety!

              Plenty of good latte art tutorials on Youtube. One thing to bear in mind - you can’t do good latte art if your milk isn’t properly micro-foamed. It’s very easy when embarking on the path to latte art nirvana to over steam the milk. Tell tale sign is the milk surface looks dull and matt and too thick to get a good even pour. Perfect micro-foamed milk should have a satiny sheen on it. Don’t worry if there are a few bubbles - just tap the jug a few times to burst them. Also, don’t start your pour straightaway - leave the milk for a minute or two, then swirl and begin your pour. Recommend watching: