k23456 Junior Member Joined: 15 Oct 2009 Posts: 2 Location: GA Expertise: I live coffee
Posted Thu Oct 15, 2009, 5:54pm Subject: Rosetta with a tulip-shaped cup...help!
I've been pouring for about 2 years now, and I am pretty consistant. Up until now, I have been pouring lattes into an 8oz cup with a wide mouth. I am now working with a 9-oz cup with a tulip shape to it--imagine a demitasse blown up. In the past, I have never had problems forming a nice, wide, well-developed rosetta. With the new cups, I am having trouble producing much more than a small, tight, compact and very crema-framed rosetta. I can still produce a nice heart and apple on my lattes, but my rosettas are just not up to par. I have no proplem pouring a rosetta on 2oz macchiatos: I imagine the level of liquid in the cup changes things?
Is it the constriction at the bottom of the cup that's killing my mojo? Or do I need to give it more time?
Posted Mon Oct 19, 2009, 6:12pm Subject: Re: Rosetta with a tulip-shaped cup...help!
It can be done. Not that hard really if the milk is dead-on. But the bigger question is: Is it still a macchiato? Seems a drink with half espresso half milk would be a latte piccolo.
Much as many baristas find it beneath them, the best macchiatos we've had continue to be a tight shot with a spooned dollop of foam. And that's what we serve. IOHO, using an ounce or more of milk to pour art makes it a milk drink, not an espresso drink.
atomichumbucker Senior Member Joined: 17 Oct 2008 Posts: 277 Location: Stony Brook Expertise: I live coffee
Espresso: Le'Lit pl041 Grinder: Ascaso I-1D Vac Pot: no, Bodum PRESS pot Drip: Bunn VP17-1
Posted Mon Oct 19, 2009, 6:20pm Subject: Re: Rosetta with a tulip-shaped cup...help!
AldoCoffee Said:
It can be done. Not that hard really if the milk is dead-on. But the bigger question is: Is it still a macchiato? Seems a drink with half espresso half milk would be a latte piccolo.
Much as many baristas find it beneath them, the best macchiatos we've had continue to be a tight shot with a spooned dollop of foam. And that's what we serve. IOHO, using an ounce or more of milk to pour art makes it a milk drink, not an espresso drink.
I always called a 2oz 50/50 a cortado, but that may be incorrect. I have seen some nice rosetta's and other artwork done in these cups, I think the pour has to be started very close to the edge of the cup closest to the person pouring, and move to the center from there. I cant do much in the lines of latte art so dont take my opinion as etched in stone.... its more like etched in crema.
-behind every great achievement is an even greater pot of coffee.
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