Unstopableforce Senior Member Joined: 17 Jan 2009 Posts: 66 Location: North Vancouver, BC Expertise: Pro Barista
Espresso: Via Venezia Grinder: Burr Grinder Roaster: Poppery II
Posted Thu Nov 5, 2009, 12:08pm Subject: Re: Pouring Lattes vs Cappuccinos for art
Well not a huge difference. The only difference would be the amount of milk you are putting in, and possibly how much foam you have made for it.
I generally make a Cappuccino in a smaller <8oz glass whereas a Latte I would make in something bigger. So I guess it's just in how much time/room you have to work with.
Posted Fri Nov 6, 2009, 11:40am Subject: Re: Pouring Lattes vs Cappuccinos for art
Not so much in the way you pour the milk, but possibly in how you texture the milk.
Technically, you should stretch milk for a cappa, more then you would for a latte. I tend to do my milk about the same, which is more on the "cappa" side of things then latte milk. Its still latte art capable of course, I just like it a bit thicker... Personally.
...Follow Your Bliss... ....And grind finer, tamp lighter....
In the last 6 years of selling Mazzers, we have only experienced one defective grinder.-Jim Piccinich 1st-line Equipment, a Home-Barista Forum Post
The biggest difference is the time--everything happens faster when you are pouring a smaller drink. With a latte you have a lot more time. With a cappa you may fill it with milk before you have time to pour the art and then you overflow the cup--bad form! If you are just learning to pour art, start learning with the larger drinks. Rob
dc_gooner Senior Member Joined: 5 Jul 2006 Posts: 21 Location: VA Expertise: I love coffee
Posted Thu Nov 12, 2009, 6:07pm Subject: Re: Pouring Lattes vs Cappuccinos for art
I'm a new barista - about a month now. I'm in a shop with a super-automatic, so the only thing I can work on is the milk and the pour. I guess it's half the battle. I was told to stretch a latte until about 100, but read on this forum to stretch until 70 or 80. I tried it out and the forum was definitely right! For caps I stretch until about 100 now.
I feel there's a misconception for the general public in terms of how heavy a cap should be. Is it possible that *$ redefined it with the malleable foam you often find in their caps? I think the general public feel that foam should be the aforementioned foam, as opposed to a rich, yet thick, milky goodness. For a while, I was also convinced that I wasn't stretching/texturizing my milk long enough!
espressophil Senior Member Joined: 19 Feb 2007 Posts: 120 Location: Detroit Expertise: I live coffee
Espresso: Miss Silvia, and a Moka Grinder: Mazzer Mini w/ doser Vac Pot: Yama 5-cup Drip: Bodum French Press Roaster: Behmor 1600
Posted Thu Nov 12, 2009, 6:22pm Subject: Re: Pouring Lattes vs Cappuccinos for art
My mission in my shop is to teach people that the merenguey foam they get at most coffee houses is NOT what they should be getting. There is a difference between the foam for lattes, cappuccinos, and macchiatos. I had a guy come in the other day. Ordered something else (not coffee) and I asked him if he drinks coffee. "Only Starbucks, sorry." I asked him what he ordered. A misto (spelling?). Never heard of it myself. Asked him to define it for me. So I followed his instruction. He loved it. Liked the foam better.
We just need to keep educating the public. Your own passion for the utopic truth will help you.
espressophil Senior Member Joined: 19 Feb 2007 Posts: 120 Location: Detroit Expertise: I live coffee
Espresso: Miss Silvia, and a Moka Grinder: Mazzer Mini w/ doser Vac Pot: Yama 5-cup Drip: Bodum French Press Roaster: Behmor 1600
Posted Fri Nov 13, 2009, 5:38am Subject: Re: Pouring Lattes vs Cappuccinos for art
Well, the guy insisted that the milk be extra foamy, but he wasn't specific about brewed or espresso coffee in there. So I made a double espresso and then really frothed the soy milk. That stuff stretched like a mutha. Although it was airy and light, I was able to hold the size of the bubbles down. Not exactly microfoam, but still pretty creamy. I'm thinking the misto uses brewed coffee, but anyway he seemed to dig it. It won't be on my regular menu.
Posted Mon Nov 16, 2009, 4:44pm Subject: Re: Pouring Lattes vs Cappuccinos for art
Yes, a Misto uses brewed coffee.
And I was told, by the *$s workers that a Cafe Misto is like an Americano, but made with brewed coffee. Half coffee, half water. I thought it sounded terrible, so I didnt order it. Its OF COURSE possible the person working had no clue what a Cafe Misto actually was, when it in fact could be a brewed coffee with steamed milk.
Silly starbuckians.
...Follow Your Bliss... ....And grind finer, tamp lighter....
In the last 6 years of selling Mazzers, we have only experienced one defective grinder.-Jim Piccinich 1st-line Equipment, a Home-Barista Forum Post
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