I've really been having such bad latte art recently that I pretty much gave up even blogging any of my attempts. I have been more addicted to origami and somehow lost touch with the preparation and technique of a good pour.
Then I read again how to properly create microfoam and how to pour. The foam is SO important. So much so that without the right consistency you might as well just not even bother. I've been frothing the milk FIRST recently and when finished have made sure to continually tap and swirl the pitcher while I'm both cleaning the steam wand and cooling the machine down to pull a shot. I also am swirling during the 25ish seconds to draw the shot.
I have been getting better crema recently but it too has a fine line. Over pack the basket and the water barely comes out producing more sludge than caramel colored crema. Slightly under pack and you've got a real mess of a thin watery shot.
The pour has to start slowly and right in the middle letting the milk (hopefully) cut through the crema and only when ready can you slowly shake the pitcher to get the rosetta started.
I feel like I'm back on track to perfecting this art but the success is in the details. Keeping the pitcher in the freezer before frothing gives me more time to create good tight foam. Also bleeding ALL water out of the steam wand until you have only the driest steam possible has been VERY beneficial to producing tight foam with no big bubbles.
I'll keep you posted if I have more good pours. (I'm not sure who "you" refers to since no one subscribes to this blog.
-Naug
