I now know - or at least I have reaffirmed my understanding that LESS is more and in the case of latte art, you need good tight froth, but you can't have too much lest you ruin the crema during the pour. I am also getting more comfortable with the pour itself. It is just often hard to get good dry steam and not TOO much so that I can quickly get some tight microfoam then bury the wand deep into the milk and get a whirlpool going.
My wife still wants me to learn a new pour, but until I can do a rosetta every time and equally as good as the last I continue to trudge onward and forward. My baby is crying so I end this blog entry now.
-Naug
