Italyhound wrote:There is not much time to pour art into a macchiato cup I realize so holding the pitcher higher means you have to go really fast I suspect.

No, if anything, I'd say you need to try to slow the process down. Otherwise you'll overflow the cup. (Don't ask me how I know that.) Your speed and movements need to be proportionate to the size of the cup.

Italyhound wrote:I assume keeping the pitcher up is a way to compensate for less than adequate microfoam.

This helps with microfoam that's too thick, yes. If it's too thin, I'd suggest lowering the pitcher.

Italyhound wrote: have seen more often than not that baristas allow the pitcher to rest - still on the counter - prior to pouring art. What is the basis for this - it seems counterintuitive - as you spent your time essentially emulsifying air and milk and then you let it start to unravel.

Letting the milk sit too long, actually makes it thicker. I read somewhere that the milk should rest for around 10 seconds, but no more than 20, before pouring. Again, I think that's a means of compensating.

Italyhound wrote:I got pretty good at latte art with my Vivaldi 2 but when I switched to the 4 hole tip I have never recovered the 'knack'.

I'm curious why you switched tips if you were getting better results initially. Why not switch back?

I'm curious why you switched tips if you were getting better results initially. Why not switch back?

Wish I didn't have to but the 2 hole tip for the Vivaldi is not a native part so it required a rubber gasket that always leaked until the wand became caked with dried milk. Every time I cleaned it, it would leak again. I eventually decided to 'master' the 4 hole. That was a long times ago

Italyhound wrote:Wish I didn't have to but the 2 hole tip for the Vivaldi is not a native part so it required a rubber gasket that always leaked until the wand became caked with dried milk. Every time I cleaned it, it would leak again. I eventually decided to 'master' the 4 hole. That was a long times ago

Get some thread sealer, like Loctite 567.

Just an update - and I will post a performance pic. I have taken the above advice and there has been a difference - the leaves are thinning out - but there is lots of practice to be done. There is a fine line between success and failure on the Vivaldi but I will keep dialing in and dialing in .....

Guys...quick question. Well, actually not really that quick but wtv.

Anyways, when I steam the milk (elektra a3) i can get some proper microfoam with no big/medium bubbles after the steaming is done. The milk looks like wet paint and the consistency looks great...

the only thing though is that when I pour it, I can get some art hapenning, but if you take a spoon and slide it across the drink (a la WBC judge style - to check the foam), it will basically separate from the liquid. But it's not thick!

I can take pictures to explain, but for now, does anyone have some advice? Should I stretch longer but less "vigorously"? It's sort of hard when the whole steaming process takes less than 15 secs! (i don't use much milk)

GewoW wrote:if you take a spoon and slide it across the drink (a la WBC judge style - to check the foam), it will basically separate from the liquid. But it's not thick!

My guess, off the cuff, is that you're getting foam that floats on top of the milk, and isn't incorporated very well. *IF* that's the case, then 'blowing bubbles' should end at the point where the pitcher starts to feel 'not cold'. At that point the tip should stop sipping air and just make a good whirlpool.
The first part makes the micro bubbles, the second part incorporates them into the rest of the milk.
Again, that's just a guess based on my experiences and my interpretation of your description.

GewoW wrote: It's sort of hard when the whole steaming process takes less than 15 secs! (i don't use much milk)

I've got a five hole tip on my wand, and it's backed by a 14 litre boiler at 1 Bar+. The only way that I can do small amounts with any sort of regular success is to block three or four of the holes. I've gotten the pointy tip toothpicks and pushed them up into the holes as far as I could, and cut them off with a razor-knife. It slowed the process down to where I have a bit more control.

But that is the nice thing about the valves on the A3/T1. They are ball valves, just move the lever a little for a little steam. With a touch of practice you can stretch it longer but there is a point of diminished returns. More importantly, are you submitting your drinks for scoring? If it tastes good, dont worry to much about it. At the USBCA they steam 4 drinks worth of milk at once, not 4 ounces. I bet they would have a hard time at that small quantity as well.