So I’ve been pouring coffee for 2 months now, it was a struggle at first, but then I made a breakthrough, I knew what needed to be required in making it and found correct techniques. Made decent latte art as a beginner.
But now the coffee is off, I use double shot, grind goes in, goes through the machine, coffee comes out. I froth the milk consistency looks great silky smooth just like before, but now whenever I pour the second part for the tulip (note I stop pouring with the milk cup and then start again for the second part) my milk seems to go through a thick layer of froth, and doesn’t spread out correctly. Feels like I aerate it too much, even though every time I put less air, but I don’t want to make it into a flat white. Any tips?
by LittleNinjarX