Too much froth
Almost perfect microfoam - pour needs work
Crema and froth not quite right hence a weaker pour
Best pour of the group - It looks a little "fuzzy" because I couldn't photograph it right away until I found fresh AA batteries. Oops.
These have all been pours in the last few weeks. I'm getting some consistency and have a decent pour greater than 50% of the time. I just wonder what's preventing me from getting a much "crisper" rosetta design. I think my crema is decent enough, but the froth is USUALLY too thick and you get no detail or too thin and you can't even make a design.
I have noticed that every attempt I've make into latte cups that are not "cupped" shaped on the bottom almost always result in a lousy pour. I've seen baristas make pours into tall to-go cups, so I'm not sure what technique I'm lacking.
Anyway... I'm gonna keep at it cause it's fun and only takes an extra few seconds so, why not?
Naug out!
