Posted Wed Nov 19, 2003, 2:37pm Subject: Re: The Milk Frothing Guide
Hi Aaron,
Lovely guide. This web site has been needing more info such as this article. I sure could have used it when I was learning to steam. I still picked up good tips and reminders and now I'll be able to point my wife at it so she can learn at her leisure.
Critiques would be:
I could have done without the commentary in drink making on what I should be drinking after 10:00 am. I know it was mainly meant humerously and in a teasing way, but it has nothing to do with milk frothing and is of course personal preference.
I certainly wasn't offended, but I could see people becoming so and it frankly added nothing to the article.
There were more difficult to understand sentences and awkward grammatical constructs (this is the editors fault, not the writers) than I would have expected from such a professionally presented article like this.
I know I shouldn't complain since I love the article so much and would give it a VERY high rating if ratings still existed, but hey, just wanted to offer areas where it could be improved even more.
jester Moderator Joined: 19 Dec 2001 Posts: 33 Location: Vancouver Expertise: Professional
Posted Wed Nov 19, 2003, 9:13pm Subject: Re: The Milk Frothing Guide
Hi Tarik,
Thank you for the very kind critical feedback.
You did indeed take my comments about espresso drinking times with a pinch of salt as it was intended. It was meant as food for thought, to spark discussion and finally to add just a lick of colour to what I fear could be an otherwise painfully dry "How-to" article.
You may have heard about espresso drinking etiquette but I fear than many have not. I hope that the article might be the first place that some folks, who are new to espresso may have a chance to read of such a thing as espresso etiquette and how certain coffees slip nicely into certain times of the day or certain situations. These are rough guidelines, much like you often encounter with wines. Milk with the meal, milk after the meal, breaks from the Italian tradition from which our lovely espresso stems.
You comments about some of the difficult sentences and awkward grammatical constructs is well taken. I worry about what on one hand may be considered a certain style of writing (i.e. mine) clashing with what is good grammer. I got none of that good grammer eh? I would be very quick to admit that I need help in that department and am thrilled that you blame it not on the writer but on my editors. I couldn't agree more, I need a new editor. :) I hope that I push the limits of what is grammatically acceptable at the same time as keeping a style of writing that is a little bit fresh and fun. Your comments graciously suggest that I still have a bit of work to do in that direction and for that I thank you.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Wed Nov 19, 2003, 11:01pm Subject: Re: The Milk Frothing Guide
blkeagl Said:
There were more difficult to understand sentences and awkward grammatical constructs (this is the editors fault, not the writers) than I would have expected from such a professionally presented article like this.
I should post the raw Word article so you see exactly how much editing had to be done <grin> You'll then see the real brilliance behind the Milk Frothing Guide.
Posted Mon Nov 24, 2003, 12:06pm Subject: Re: The Milk Frothing Guide
Aaron and Mark,
The important point, of course, beyond the espresso drinking etiquette (and I've even heard varying stories about that from friends who've been to Italy) and the occasional awkward sentence is that your meaning was clear, your teasing was entertaining, and clarity is the most important aspect of ANY article, guide, or informative piece.
You both could also just as easily say that I'm getting more than I paid for anyway, coming here! And you would be correct, of course! :-)
I don't envy you the work and effort that must go into production of such a website, hence, my comments are meant only as supportive critique. I hope you weren't offended.
Anyway, as I said, I give this article a very high rating on my recommended reading list.
Regards,
Tarik
PS - I'm one of those freaks who started in espresso with vanilla latte's and still greatly enjoy something called a latte machiatto, which is kind of the reverse of a normal machiotto. But you're right, it's really a morning drink for me and I have truly come to appreciate straight espresso (although less often depending on the freshness of my home-roast) and normal cappa's and machiotto's... I still save those yummy mocha's and flavored latte's for the right moods and/or to use up some aging beans (too frugal to just toss them, which is silly considering how much I've spent).
Posted Wed Dec 3, 2003, 4:47pm Subject: Re: The Milk Frothing Guide
I found what I'm not sure is a subtle joke, or just a humorous mistake in the frothing guide. On the captions for the Solis frothing example. The second photograph includes the caption "With very cold milk and a cold picture..."
Here in good ol' "Merica" it is not at all uncommon to hear a painting or photograph referred to as a "pitcher". e.g. "Golly Barbara, ain't that a purty pitcher?!" or " I don't think I like those pitchers that Peecasso fella makes."
This is the first time I have ever seen a container type object referred to as a "picture."
CaffeineK8 Senior Member Joined: 6 Dec 2003 Posts: 1 Location: SoCal Expertise: Just starting
Posted Sat Dec 6, 2003, 12:58am Subject: how about Soy milk frothing ?
How about Soy milk, seems to be an extra challenge, however if I mix some cream or milk product it does just fine with foam..however Soy by itself is a challenge. I own a Starbucks Barista and I am just starting with the machine.
I didn't think that I'd be reading anything new, and was pleasantly surprised to see how in-depth you went. That and the often humorous commentary kept me interested.
Posted Sun Apr 18, 2004, 12:34am Subject: Re: The Milk Frothing Guide
Well, as opposed to some I not only loved the article and will learn latte art - but I also love the small teasers. Yes, latte is for children, and it is by time that someone has the guts to say so For newbie’s like me it can be the breaker between having good coffee and just remembering how it feels or, even worse, someone might think that a chain coffee, small cappuccino with 2 shots, is really an espresso. Luckily I learned to drink coffee over at the Mediterranean, where an ordinary coffee is superior to 99% of what you may find around here, but with the help of Vivace and Aaron I will soon be able to drink this heaven again daily.
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