late art – rosetta pour
Home user free pour: done by myself using a Gaggia Classic. the cameras color range and quality aren’t too good, but the espresso shot was great, it had a much richer color. 25 second pour but the milk was slightly too thick this time.
That was sooo cool!
perfect rosetta
i see you’re using the steaming tip without the crazy attachment; i’ve never been able to get *any* foam using that method .. the milk just swirls making an insanely loud and high pitched scream and after about a minute or so all i got is scalded milk with zero foam … what gives?!
since you obviously seem to know what you’re doing, would you mind posting a quick video of you frothing the milk using that bare tip ?
(ps i have an ‘evolution’ but i presume it’s the exact same steaming tip)