shootingrubber Senior Member Joined: 9 Jul 2012 Posts: 13 Location: Ottawa, Canada Expertise: I love coffee
Espresso: Expobar Brewtus IV Grinder: Baratza Vario
Posted Mon Jul 30, 2012, 9:37pm Subject: Latte art, how to improve
Hello,
I started trying to pour latte art about 1 month ago, and I believe I have come a long way since then. What started out as literally nothing has turned into something, although, not always what I intend lol.
When I poured this I thought that my milk texturing was almost perfect. From what I saw when I poured it, it was like a perfectly white surface, paint-like, and it tasted great, apart from the looks of the pour. Further, I use whole milk (3.25%) for my lattes / cappuccinos.
Here is a rosetta that, IMO, is not that great. I would like some tips on what you guys would suggest on how to improve this.
Posted Tue Jul 31, 2012, 5:46am Subject: Re: Latte art, how to improve
shootingrubber Said:
Hello,
I started trying to pour latte art about 1 month ago, and I believe I have come a long way since then. What started out as literally nothing has turned into something, although, not always what I intend lol.
I have developed a nearly foolproof method for pouring latte art. I call it the "name it after the pour" method. Sometimes I get "Volcano Erupting", or "Misshapen Head",, or "Antarctica". Pretty much everybody agreed that "Brain Stem" was an award winning pour.
Hmmm, now that I look at it, I'm guessing this doesn't help you very much. Sorry.
NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,605 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Tue Jul 31, 2012, 6:51am Subject: Re: Latte art, how to improve
klund Said:
I have developed a nearly foolproof method for pouring latte art. I call it the "name it after the pour" method. Sometimes I get "Volcano Erupting", or "Misshapen Head",, or "Antarctica". Pretty much everybody agreed that "Brain Stem" was an award winning pour.
Hmmm, now that I look at it, I'm guessing this doesn't help you very much. Sorry.
PorticoBarista Senior Member Joined: 15 Jan 2012 Posts: 11 Location: Lincoln. UK Expertise: I like coffee
Espresso: nuova simonelli aurelia Grinder: nuova simonelli Mythos
Posted Wed Aug 1, 2012, 12:43pm Subject: Re: Latte art, how to improve
YouTube, practice, YouTube, practice, YouTube and practice some more, its the best way to learn if you have nobody to teach you, its how I learnt and now I can do the basic pritty well(enough to impress the uneducated)
It looks to me like a rosetta that's happened to me quite a few times, and I believe I know the solution. Make sure that you're drawing back toward the outside of the cup steadily as you wiggle your wrists, so as you start to accumulate layers, they're evenly apart. Then once you've completed the "folds," move your pitcher up (closer to the ceiling and farther from the cup) so that the stream thins and sinks below the crema and strike through. I think you're issue may be that you're developing a good base, but then your pour, as you strike through, is collapsing the "folds" in on themselves.
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