This is another great pour that has been hiding on my small digital camera for some time now. It was made right around thanksgiving and is one of my best to date. I have been having really bad microfoam issues recently and so I have nothing respectable to submit these days. Either I have too much and it's a white blizzard of a mess, or too thin and doesn't stand up well to the crema.
Speaking of which, I have discovered - and I had read this a while back but didn't put it into practice until now - that you should heat the portafilter attached to the machine as it warms to operating temperature. Thus the thick brass portafilter is roughly the same temp as your extraction water. I have been getting TONS of wonderful crema by just adopting this simple change when pulling my shots.
Seriously... Wow!
I wonder much like Julie (what's-her-name, from the movie Julie & Julia) if anyone really reads this silly latte art blog. Oh well. It's fun for me to write.
Thanks for all your support! Send payments of appreciation to my Paypal account. Ha ha.
-Naug
