Today I practiced my latte art with a shot pulled from the De’longhi. I used old coffee with a course grind and pulled a crappy shot with no crema. Why? Well I have decided that I will focus on my milk foaming and latte art because the non-pressurized basket from Seattle Coffee Gear is out of stock. I’m going to wait until I receive it before doing full videos from grind, dosing, tamp, milk, to pour.
I poured high at first, with the milk pitcher tilted just enough to get a steady pour. This allows the less foamy milk to incorporate with the shot, giving it a nice thicker texture and giving the foam a nice rich color. When I’m ready for the rosetta to start forming, I tilt the pitcher at a greater angle towards my cup to allow foam to flow out.