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Lol. Your Rosettas are pretty ******. Good thing it's not a job for you. That's not a flat white or a latte but a cappucinoIndesertum, a rosetta? fantastic!you seem to be on the right path, but if that is a latte? wrong glass, and a flat white should have less than 5 mm of thickness on the top. keep at it. here's 2, coffees. made by me. i can hear your drooling, these are flat whites. this is not my job, i just like a good coffee. P.B, the taste is "Oxydisation" as coffee oxidises in less than 15 seconds when extracted. and goes bitter. hit the milk in less than 5 to taste the difference. ****, i hate the "MYSTERY" behind a good coffee, barista's are not magicians. and **** the "Single origin" B.S. and "Boutique roasting" , and any other way you want to create a limp wristed attempt at a burnt coffee with a rosetta on it.and claim it's the "boutique" way, if i had a dollar for every time i heard some small shop single roast was the right way, i could put a La' marzocco in my home kitchen. hard water, soft water, filtered water, black beans, green beans, etc. oh my god. just make me a decent coffee you stretch eared , make up wearing hipster in a skinny tie!!!!!!!! aaaaaargghhhh, don't make me come over there!!!!!!!!!!!
and for various coffees, various degrees of milk seperation is required to get the perfect result.