Perhaps to add more interest to this topic, add some info when you post your pic. My hearts were created using the Rancilio Silvia, Compak K3, Brownes milk and a blend of Monte Allegro, Costa Rica La Pala, Ethiopian Mormora Naturals and a small percentage of Elk Indian robusta. IMO, the blend was not good til one week and a half after roasting due to the degassing resulting in bubbles in the crema which ruins the latte art. The pic above made with the blend two weeks old.
