Well, basically, I can get the milk textured to a silky smooth 'finish' (obviously not as fine as with a commercial machine), and pouring it into the espresso, I find the foam basically sinks just under the crema - hard to explain, but instead of forming the basis of a rosetta or a heart, the white part of the milk sinks until the very end and I get a 'blob' (my better half says they are 'clouds' but I believe she is humouring me). So, am I not getting the foam 'tight' enough? If not, would this at all be possible from a machine like mine? If it's something else, that can I do? P
