I never have. It usually looks like it kind of went away, but at the end of the pour, Glop! A blob right in the middle of my drink, or I stop just shy of the end of the pitcher, or you can spoon it out. I usually end up with it in my cup. I think of it as penance for messing up my froth so I pay more attention to what I am doing the next time. Thankfully that is far and few between now a days.

What Dave said. Fortunately, my trusty sidekick is always happy to dispose of the CBOD.

And yes, my latte art still sucks.

I use a 12 oz. bell-shaped pitcher (L) for individual cappas, and a 22 oz. straight-sided (R) for doing 2 cappas at once, filling the pitchers just 1/3rd. With my former macchina, the Sirena, I used only the 12 oz., as the steam power was very limited. Miss Silvia can probably handle either pitcher successfully.



But here's the odd thing: with my new Lusso, which steams like a locomotive, I find it much harder to get microfoam in the 12 oz., even with the 3-hole tip submerged from start to finish, the milk gets overstretched and "poofy". For some reason, the bigger (& noticeably thicker) 22 oz. pitcher works brilliantly for microfoam.

As yet I can't fathom why there should be any difference. Note that I don't use the steam at 100%, which would be overkill -- perhaps I need to turn it down further for the 12 oz.

Happy Frothing,
Wayne

I had my first "breakthrough" on trying to make good microfoam. It was amazing! Thank you all for your help. I couldn't have done it without you!

I stuck my pitcher with 6oz of 2% milk in the freezer, brought it down to 32 degrees. Turned on my steam switch, waited for the light to go out, purged, then with the light on steady inserted the milk pitcher. I stretched only to 80 degrees then sunk the single hole silvia tip in deep and got a good whirlpool going. I pulled out at 145 degrees, tapped and swirl polished the result. Out poured sweet, thick, velvety milk microfoam on top of my previously pulled shot of Peet's Major Dickason's. It was the BEST coffee I have ever made, ever! Bottom line.

The difference to other stuff I have made is remarkable. It was so different then other drinks I have made in the past. Where I once thought that the god shot was a myth, I am now a believer. Thank you all for the help in getting me to this espresso nirvana!

Now to all you seasoned aficionados, you may have curled your lip at my creation, but never having a baseline "correct" espresso to go by, I have no idea how good coffee can get, so for now, I am basking in this accomplishment - but as human nature dictates, I now am on my quest to experience even better.

This was on a new Silvia, with a KitchenAid Pro grinder (set to finest setting) (heresy! I know) with 14.7g of Peet's Major Dickason's whole bean, tamped (with that plastic tamper that comes with the silvia!) to 25psi, pulled 30 seconds after the light went out (properly temperature surfed?) for 25 seconds, giving me 1.75oz of espresso. I did put in one tsp of whole sugar to dissolve while I prepared the milk foam. (is that cheating?).

Granted, the foam came out rather thick - so much that latte art was impossible. The cap on top was nearly pure white - but it really shocked me how GOOD it tasted!

Anyway, I will stop now lest I be taken for more of a simple minded coffee noob than I already am.
Cheers!