Yes... the Ikea 365 is the cup I'm using (I love it - a great cup and a bargain at $4-5 US with saucer). I guess I'll just have to work on the technique some more.
I'm fine... thanks for asking! I've been continuing to refine my foaming technique and am definitely now achieving the velvety smoothness and texture that I was seeking in the milk. Still not getting anything other than a swirl of color around the edges. Not sure if I need to pour slower or faster... closer to the edge to start or perhaps further out towards the middle. The wiggle process hasn't come into play yet because I still haven't gotten the espresso to rise up around the edges of the milk as it pours into the center. The foam is integral with the milk and pours out with it smoothly in one motion - no separation. Due to dietary considerations I am using a mix of 1% and 2% milk. I have tried it with straight 2% and see slight improvement but am still not there. I'll re-read David Schomer's articles, do a bit more experimenting and get back to you with a progress report. At least the failures are tasty and fun to drink (must have overdone it yesterday - was still feelign wide awake at 1 AM after a very long day).
Thanks guys... great info on foaming and latte art at Matthew Algie site and the Coffee Police concept is just tooooo funny (but sadly, it's needed!).
I'm stuck - away from home for eight more days with nothing but my baby DeLonghi machine to tide me over. Will have to wait until I get home to my baby (Gaggia, that is) to follow up on the suggestions.
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