davidr88: beautiful. I have a long road ahead.

I agree, those are really beautiful. What kind of milk are you using?

I tend to think that the quality of your machine and it's steaming ability has helped you progress much faster than average. I've read that you are better able to control the bubbles so you can get superior microfoam with your model.

The best I've done with my La Pavoni Pro is when I used raw goat milk. But it wasn't even close to yours.

I usually use raw cows milk and have found that the lack of homogenization hasn't been helping my skills improve at all.

You have a very skilled hand.

Congrats!

davidr88 wrote:I've been working hard since and I believe an update is in order

. . . and it shows! WOW! just, wow, beautiful, amazing, wow

davidr88 wrote:I just remembered I had this post of some of my first pours.

I've been working hard since and I believe an update is in order, haha
The first 2 were poured today and the day before.

Ummm... WOW.

I am only this far

Thanks guys, I'm glad you all like it. i am rather happy with it.
To those that posted pics, they are looking good! If you want any help I could maybe try to give some advice. Just let me know what you would like to change in your pour (rosetta only in centerof cup, etc) and I will do my best to recommend something that could help.

trix wrote:I agree, those are really beautiful. What kind of milk are you using?

I tend to think that the quality of your machine and it's steaming ability has helped you progress much faster than average. I've read that you are better able to control the bubbles so you can get superior microfoam with your model.

The best I've done with my La Pavoni Pro is when I used raw goat milk. But it wasn't even close to yours.

I usually use raw cows milk and have found that the lack of homogenization hasn't been helping my skills improve at all.

You have a very skilled hand.

I'm using 4% (whole milk in the UK) The reason for my progression isn't may machine or steaming abilities. I used a gaggia classic for 6 months and that thing is not exactly what you would call good for steaming. I progressed by watching countless youtube videos. I would watch a pour I like, look at what makes it different than mine and what aspects of the pour I would like in my cup then I would play it over and over and look how they get those changes (ring around rosetta, hollow leaf, encased in the center of the cup, etc).
For example, the one thing that had been troubling me is getting a nice shape with a defined pattern on the rosetta. I noticed that I had been holding my jug too close to the coffee. By pouring and shaking it 1/2 an inch further away i got better results.

I've been updating this every so often with a couple pics of more recent pours but it's been a while since the last one so here we go!

The first pour I posted in this thread:


And the most recent:




I've come quite some way with the art i think

David...amazing...I am impressed!