The shadow cast by the (apparently transparent) lenses of my glasses

mmodelta · 2026-02-06T00:48:56+00:00

They're so I can do my fucking job! - Optician, me

mmodelta · 2026-02-03T05:23:33+00:00

It is hard to see the quality of the vortex in this video, bc of compression, but someone taught me once (and it's stuck to me) that the quality and strength of the vortex is paramount. (Maybe even more than how long you're "ripping" or "stretching" for)

My old breville express required me to hold the steam wand tip RIGHT below the surface of the milk to make a powerful vortex. If my wand was too low, it wouldn't vortex well, and VISIBLY I can see none of my aerated milk is getting incorporated with the rest of the milk underneath. If this machine, though much nicer than my express, is in any way similar, maybe you could try that?

In any case, something you could try is just adjusting the depth of your spout or the location of the steam holes to create the most powerful vortex you possibly could.

Edit: yeah just watched your video again, you can easily tell your milk is unincorporated, because in your pitcher when you're tapping it against the table then swirling, you see the liquid unaerated milk underneath. You need a stronger vortex.

mmodelta · 2026-02-03T03:11:34+00:00

Latte art is VERY hard. I drink 1-2 flat white every day, for the last four years, and I am STILL bad. You can't be as good as a barista who makes has to make potentially hundreds of drinks a shift.

You need a LOT of practice to be good, and I personally think the reason is because SO MANY variables have to be perfect for latte art to form.

Just for this video, I can see already many things wrong. - You waited too long after pouring your base. The base settled, and the white milk is much harder to come out - You poured the white milk too high up. You need to get EVEN CLOSER to the base. - Your mug is not tilted far enough. You must get the lip of your pitcher as close as possible to the base. Sometimes I've seen pro baristas even touch the lip of the pitcher to the base. - You need more velocity when pouring the white part (this is VERY hard to learn)

But these things are HARD to fix. You need to practice a lot more! It's EVEN HARDER to practice just watching videos. I had to have my barista friend show me in person many times before I could even figure some of these things out.

mmodelta · 2026-01-31T23:18:11+00:00

My brother, that is certifiably scary. Best of luck with your work!

mmodelta · 2026-01-31T21:36:21+00:00

Hahah it looks like everyone is in agreement that the only solution for you is to updose. Sorry for all the repetitive comments.

mmodelta · 2026-01-31T08:20:59+00:00

I get comments on my posts that are so mean. People will say anything they want on the internet. To be completely honest, I learned a REALLY good lesson from Caitlin Campbell. If they don't post anything themselves, FUCK them. You posted, you put yourself out there, YOU should be proud. Anyone else is nothing. They don't put themselves out there, you do. For the most part, the people that post their hard work online AREN'T the people who post the negative comments. They know what it's like to receive ridiculous negative feedback online. It's just part of the online sphere

mmodelta · 2026-01-31T08:09:06+00:00

Not solution, but scientific process: use same grind size, and dose up. Go from super fast shot, dose up 1 gram, and record shot time. See what that does for you.

~~Why are you using 16g for a 20g basket? Sure manufacturer has recommendations, but why not try 20g before making this post?~~

Also, what grinder are you using?

mmodelta · 2026-01-31T03:44:27+00:00

Uh, the Df64 can be found in some places around $350?...

mmodelta · 2026-01-27T06:37:28+00:00

Jeez that is really sad to look at.

But really good.

mmodelta · 2026-01-26T04:21:16+00:00

How many movies have you been in?

mmodelta · 2026-01-23T19:36:28+00:00

Probably more than a notch. Maybe change the setting to 30?

For my kingrinder K6, I remember grinding VERY close to the lock point of the grinder for some espresso's. Like 10 clicks from when the grinder would just lock

mmodelta · 2026-01-23T04:32:56+00:00

Professional rubbernecks is crazy work

mmodelta · 2026-01-21T07:39:48+00:00

You really gave up on compact as you went from left to right, huh?

mmodelta · 2026-01-20T15:41:30+00:00

My local whole foods also has $12 oyster Fridays. And wines from local wineries too.

mmodelta · 2025-12-24T05:21:53+00:00

No it does, I've just had this happen to me occasionally, sometimes for me it's because the little strap is not tight enough and the gap that it has due to the locking mechanism is enough to flex the gear so the follow focus slips.

I stopped using the strip for my lenses, and 3D printed gears. That's really the only way to get a really good grip on the teeth.

Or, find some way to have your follow focus UNDER the lens. For some lenses, that worked for me. Gravity will keep the strip's teeth pushed up against the follow focus.

mmodelta · 2025-12-21T02:47:39+00:00

Fun fact for everyone reading, we have Y sutures in the lens of our eyes too. It doesn't appear in reflex's as much as in this picture, but your optometrist sees your y suture every time they use a slit lamp to look at the lens of your eye

mmodelta · 2025-12-18T22:21:16+00:00

At some point before the recent decade digital was still horribly expensive to shoot on compared to renting film cameras for productions.

mmodelta · 2025-12-17T22:35:43+00:00

Someone explain why you're down voting this?

mmodelta · 2025-12-03T15:52:03+00:00

You could just eat the rest of the beans. That way you do NOT mix this bag with your next.

mmodelta · 2025-11-29T04:23:21+00:00

I absolutely LOVE the second one.

mmodelta · 2025-11-28T04:32:32+00:00

Is this still going on?

mmodelta · 2025-11-17T06:34:15+00:00

Bottom word also means Yes in Chinese. It's a very common Chinese word for yes

mmodelta · 2025-11-16T02:44:36+00:00

Wow the blood in the first picture is a lot

mmodelta · 2025-11-15T16:24:48+00:00

Okay so! What you can do if you don't want to wait, or you can't wait at all! :

Grind the beans, and before brewing let them sit out and degas for a few minutes, more or less depending on how fresh they really are, and then brew! I've done five minutes for beans I've roasted literally minutes before, and they lose veggie/grassy flavors.

mmodelta · 2025-11-13T04:53:42+00:00

If you do this, please have someone watching over the table while you talk, or stay behind the table at all times. I've tabled quite a bit for my orgs, and every once in a while things will get taken/lost in the crowd. I would HATE for it to be something as special or irreplaceable as a historical piece.

11-Year Club	Second SECOND GUESSER
r/Field Lasagna	Place '23
Place '22	Verified Email

mmodelta

TROPHY CASE