I've searched this site and Coffee Geek but still haven't found the root of my problem. So here it is: when I pour the milk, it just disappears in the espresso. I've tried thicker levels of espresso, thicker froth, swirl until I see nothing but a paint-like sheen, but the milk either disappears or sometimes just floats on top when I over froth. I can do decent hearts but I always have the disappearing problem with rosettas. I know that I am the problem, I just need a little more specific guidance I think.
thanks, bz

It sounds like you might not be stretching the milk enough, so it's not thick enough to float above the crema. But then you said that when you stretch more, you get a blob on the surface of the espresso, which sounds like the froth isn't incorporated well into the liquid milk.

It's hard to say without seeing the whole process, but I suspect you aren't stretching enough, and you aren't incorporating the froth well either. Are you getting the milk to whirlpool vigorously during the whole process? If not, you need to focus on getting a whirlpool going.

Also, sometimes if you pour the milk from too high up, it can plunge below the surface of the crema and disappear, though it should start to come to the surface as you pour more milk. Getting the height of the pour right takes some practice.

Maybe you can post a video of the frothing and pouring process, so we can see what's going wrong.

Thanks for the reply. My process is as follows: I lower the steam wand just enough to start the expansion (using a 20oz. container with nice pour spout), then I lower the wand about an inch more and place it against the left side to start a counterclockwise swirl. When the container gets to the point that I can't hold it anymore I stop the process. Moreover, I'm using whole milk. When I get too much froth, I pour it off and swirl the remainder for about 15-20 seconds. Appearance looks good.

When I pour, I've tried resting the edge of the container on the cup (as I saw in a video), adjusting my flow from slow to fast and vice versa. I also have tried starting about 6 inches above the cup, with a slow pour, then lowering and using a faster pour.

Maybe I just need to practice more. My hearts are ok, sometimes great. I'm just not getting that little milk stream that lays on top of the espresso. Again, thx, bz

It sounds like you're doing everything right. Maybe raise the pitcher a few inches higher at the start and then bring it down later, but I'm not sure if that will help or not. Mostly it's about practice, practice, practice. Watching YouTube videos is also helpful.

Good luck. I'm sure you'll get it if you keep working on it. The good part is that even mistakes taste good, and you can drink the evidence.

I agree, thanks for the encouragement. bz

I know that I am the problem, . . .

Maybe not. I applaud your post because I find that the ability to create some sort of latte art, rather than not, is indicative of the final drink quality.

I gleaned the following from watching some local artists - slightly tilt the cup (30-45 degrees), start the pour high (3" ?), and use a pitcher with a relatively narrow spout. The size of the pitcher should be commensurate with the number of drinks. I find that whole milk is a heck of a lot easier than 1% but even 1% comes out pretty good - most times.

If you have a single boiler machine it is a lot more difficult to do proper latte art, as the milk will rest for about 1min and so have time to separate.

If not I think it's probably the incorporation of the foam in the milk after the stretching that you are not getting.

Very true about the pitcher size and shape. I can't pour anything worth calling art from anything other than a 12 ounce pitcher with straight sides and a spout. Other people swear by 20 ounce pitchers, but I find big pitchers hard to work with, at least on my relatively small HX machine.

I am having the same problem in Boise. I just put in a La Marzocco so I know I'm learning to use the machine. I love the idea of posting a video so it can be critiqued, great idea!