I am still practicing my microfoam and latte pours with my new machine, I can get whirlpool movement with the milk while steaming. But I find that the microfoam at the end still isn't as silky as in the you tube videos?
I am using whole milk, I can position the steaming wand to the point where there are no big bubbles produced, and "kissing" sound is apparent. The ending product is a very glossy fine microfoam, but if I leave the jug for just 5-10 seconds on the counter, the thicker foam coagulates to the surface. Is this normal?
Am I pulling the milk too long? I never tried timing the entire procedure, but can anyone tell me how fast they usually take to froth whole milk?
the 2nd issue I have is my pouring, maybe its technique... when it pours into the my tilted latte mug with fresh espresso present, the microfoam tends to float rather than sink beneath the surface of the crema. When this happens, I try to raise the milk jug higher to create more height drop, and that seems to work, but once I lower the spout close to the surface of the coffee, the milk flows out and just scatters on the surface again. I cannot control the waving moving to draw the Rosetta leaf with great contrast like the pros do.
With my old Silvia, I was able to create better control of the pour than now. I cant seem to do a decent leaf with a prosumer machine and its getting frustrating
Can anyone give me some advice on what I am doing wrong?