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Espresso: Latte Art and Etching
Latte art
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Discussions > Espresso > Latte Art > Latte art  
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frank828
Senior Member


Joined: 23 Feb 2011
Posts: 578
Location: Los Angeles
Expertise: Professional

Espresso: GS3
Grinder: RoburE, Kenia
Vac Pot: Hario
Drip: Brazen, CCD, Aeropress, V60,...
Roaster: Behmor, Air Crazy
Posted Fri Jan 25, 2013, 12:10am
Subject: Re: Latte art
 

acasabia Said:

I have been having trouble with this pour, any suggestions?

Posted January 22, 2013 link

tilt your cup a lot and start your art early.
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acasabia
Senior Member
acasabia
Joined: 17 Oct 2008
Posts: 603
Location: Westchester, NY
Expertise: I live coffee

Espresso: Expobar Brewtus iv-p,...
Grinder: Quamar M80e, Hario slim
Vac Pot: Yama Vacpot, Aeropress,
Drip: french press
Roaster: hot-air popper.
Posted Fri Jan 25, 2013, 12:56am
Subject: Re: Latte art
 

TheSunInsideYou Said:

Thank you! In fairness, I was using a Synesso Hydra paired with a Robur E and REALLY high-quality milk that makes thick microfoam a breeze, which may or may not be cheating. Haha.

As far as tips, there are a couple things that have really helped me with this specific design. First, the "push," IMO, is the most valuable etching skill there is, but especially for the tulip. What I mean by the "push" is when I start to get in close to the milk and the white starts to come to the surface, I increase my pour speed just a touch and push it towards the back of the cup, farthest away from me. The second thing is the stop. When you push it to the back, the way you pull back is important. You want to cut it off, but you have to stop in one fluid motion. Doing it like this, each tier of the tulip should be pushed back as far as possible, in a crescent-like shape. Then each tier after that, just start a little closer to the front of the cup, making sure that there is enough brown so that they don't clump together. Each tier should expand the previous a bit. Angling the cup toward your pitcher is really helpful too.

Obviously, the way the milk is textured is most important. For this, I like it a little thicker than a latte, but a bit thinner than a cap. I just find that that's easiest for me.

Hope it helped!

-Dave-

Posted January 23, 2013 link

Thanks!, would you say your "stops," are almost a whipping motion?

 
Anthony C

Currently pulling:
Dallis Bros (NYC): New York Espresso

http://coffeeandneuroscience.wordpress.com/
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TheSunInsideYou
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TheSunInsideYou
Joined: 16 Feb 2012
Posts: 206
Location: NJ and NYC
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Espresso: Breville BES900XL
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Posted Fri Jan 25, 2013, 7:53pm
Subject: Re: Latte art
 

acasabia Said:

Thanks!, would you say your "stops," are almost a whipping motion?

Posted January 25, 2013 link

I kind of scoop on my pushes and gently pull up by tilting my wrist up in a fluid motion to cut the stream, but not to upset the art in the cup.

-Dave-
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acasabia
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acasabia
Joined: 17 Oct 2008
Posts: 603
Location: Westchester, NY
Expertise: I live coffee

Espresso: Expobar Brewtus iv-p,...
Grinder: Quamar M80e, Hario slim
Vac Pot: Yama Vacpot, Aeropress,
Drip: french press
Roaster: hot-air popper.
Posted Sat Jan 26, 2013, 9:36am
Subject: Re: Latte art
 

TheSunInsideYou Said:

I kind of scoop on my pushes and gently pull up by tilting my wrist up in a fluid motion to cut the stream, but not to upset the art in the cup.

-Dave-

Posted January 25, 2013 link

Thanks hopefully Ill have a few shots to post here soon!

 
Anthony C

Currently pulling:
Dallis Bros (NYC): New York Espresso

http://coffeeandneuroscience.wordpress.com/
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dfrench200
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dfrench200
Joined: 2 Aug 2005
Posts: 59
Location: Northern VA
Expertise: I love coffee

Espresso: Quick Mill Alexia PID
Grinder: Baratza Vario
Drip: Bonavita
Roaster: Behmor 1600
Posted Sat Jan 26, 2013, 7:10pm
Subject: Re: Latte art
 

Here's one from this evening. The microfoam was pretty thin and this was the second pour out of the pitcher. (The first one was a disaster). Turns out I was able to get many more leaves then before. Not the best looking pour but different than what I normally do.

dfrench200: jN262013.JPG
(Click for larger image)
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kafegeek
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Joined: 24 Sep 2012
Posts: 82
Location: Czech republic
Expertise: Just starting

Espresso: delonghi
Posted Sun Jan 27, 2013, 12:28pm
Subject: Re: Latte art
 

Nicely done dfrench200!
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rsinger
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rsinger
Joined: 25 Jan 2008
Posts: 185
Location: Boca Raton, Florida
Expertise: I like coffee

Espresso: Bezzera Strega
Grinder: OE Pharos - #136!!  ;)
Posted Mon Jan 28, 2013, 7:29pm
Subject: Re: Latte art
 

Tonight's effort...  Cafe Don Pablo Italian Espresso Blend, 18g dose, 50sec extraction, 1% organic milk

rsinger: 1-28-13.gif
(Click for larger image)

 
New Bezzera Strega
OE Pharos: #136!!
Silvia's a virgin.....  again! (and sold)
Brasilia Cappuccino Del-1 Hx (sold too)
http://www.flickr.com/photos/66189160@N04/sets/72157628015297112/show/
http://espressoproject.blogspot.com/2008_10_01_archive.html
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Coffeenoobie
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Coffeenoobie
Joined: 11 Dec 2011
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Location: PNW
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Espresso: N S Oscar
Grinder: K30 & Vario W
Posted Tue Jan 29, 2013, 10:16am
Subject: Re: Latte art
 

Your leaves look so even at the bottom, I seem to have weak leaves....

 
Coffeenoobie

Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder.

My coffee treasure map...
Click Here (maps.google.com)

Oscar trick out: http://s156.photobucket.com/user/GandBteam/story/14231
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dfrench200
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dfrench200
Joined: 2 Aug 2005
Posts: 59
Location: Northern VA
Expertise: I love coffee

Espresso: Quick Mill Alexia PID
Grinder: Baratza Vario
Drip: Bonavita
Roaster: Behmor 1600
Posted Tue Jan 29, 2013, 10:57am
Subject: Re: Latte art
 

Looks good!  and with 1% milk too!   50 second extraction... how did it taste?  Ive never been able to get one to go that long without blonding or being over extracted.
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rsinger
Senior Member
rsinger
Joined: 25 Jan 2008
Posts: 185
Location: Boca Raton, Florida
Expertise: I like coffee

Espresso: Bezzera Strega
Grinder: OE Pharos - #136!!  ;)
Posted Tue Jan 29, 2013, 11:40am
Subject: Re: Latte art
 

Hi Helen:

It seems I try to be conscious to pour the "zig-zag" much wider and slower (the slower the pour  is the the fewer and more widely spaced and defined the leaves) than is my normal tendency, the wider the better for full leaves, I think mine above is still too narrow.... oh, and of course...tilt the cup towards the pitcher, and pour no more forward than the middle of the cup (or even slightly to the back (away from the pitcher).

Doug:
So the interesting thing about the Strega, which is a hybrid-lever machine, is that by controlling the lever is is possible to change the pressure profile during the shot extraction.  The coffee I have right now, is a very dark roast, and tends to always taste bitter to me (even when the temp is correct)...  so I've been experimenting with all sorts of dosing and extraction profiles, so that it has a pleasant taste as a straight shot  (I've been tasting it before I add the milk).  First I was keeping the grind constant (a grind that would be appropriate for 18g dose and 25-30 second extraction) and gradually reducing the dose (I went down to 14g, in 1g increments) in an attempt to increase the extraction flow rate, increase crema, get a more mild shot...but I really didn't like the various results with that approach.

So now I'm dosing normally, grinding a little finer, and once the shot begins, I retard the flow rate (by controlling the lever rebound) and stop the shot just short of any blonding (maybe 1.5 - 1.75 oz.).  So I've got a lower pressure, longer extraction that seems to bring out the best taste in this particular blend.  Keep in mind, at a grind fine enough or a dose high enough to have a 50 second extraction on a pump driven machine with constant extraction pressure, you're right, it will be blonde and over extracted....

Also, although I can't pour nice latte art with regular 1% milk, the 1% organic pours really nicely, and tastes great too!


Best,

Rick

 
New Bezzera Strega
OE Pharos: #136!!
Silvia's a virgin.....  again! (and sold)
Brasilia Cappuccino Del-1 Hx (sold too)
http://www.flickr.com/photos/66189160@N04/sets/72157628015297112/show/
http://espressoproject.blogspot.com/2008_10_01_archive.html
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