...but what IS it exactly. It's kinda leaf-like but also rather featherish. I do think I'm starting to get used to the whole pour technique thingy. It's almost like you have to kinda pour around the cup to "slip" the milk through the crema leaving it rather undisturbed. Then at the end the foam begins to settle along the top and you begin to shake to form the art.
My problem is that I can only practice 3 times a week or so which makes it hard to remember what techniques work and which don't. But I suppose this is the nature of the home barista vs the full-time barista.
And so I trudge onward. Seeking a perfect pour to one day impress my big brother.
Till next time,
-Naug
