z0mbie Senior Member Joined: 26 Sep 2013 Posts: 401 Location: Online Expertise: I live coffee
Posted Wed Aug 6, 2014, 2:22am Subject: Re: Take a look at my Latte art
Some constructive feedback, so please don't take this the wrong way.
Your rosettas are so-so. Too much haloing, not enough definition and contrast. The one pour that has negative space is more interesting, although it has too much of it.
Also all the our pours are rather anemic. You need a positive facing surface. That means a convex profile on the crema with a luscious bead of crema hugging the lip of the cup with surface tension . This gives the drink a decadent, inviting, must-drink-now appeal that coats the upper lip.
On the positive side, I would gladly drink any of them. They are by all means not bad at all.
Hal_E_Lujah Senior Member Joined: 19 Aug 2014 Posts: 3 Location: London Expertise: Professional
Posted Tue Aug 19, 2014, 4:47pm Subject: Re: Take a look at my Latte art
I didn't answer cuz i was away from town for week and after a week break of making coffe i had some new pictures but not to many. Thanks for advice and others opinion , here's a picture number one and there was a lot of answer about espresso machiatto and here's a picture of it on the right Hope to hearing from you soon .
Really lovely coffee there in the first picture. I think you can see the improvements in the espresso alone.
Something I will say is that the foam looks quite dry in a few of your pictures; remember never to compromise on the quality of the milk for the patterns. If you're finding the milk is going like that even when your texturing is perfect, check the cups themselves. Sometimes if they haven't sat on the coffee machine long enough they'll be cold, meaning you lose control of the espresso temperature. You can shoot a bit of steam into the cups or run them under the hot water to keep them warm - it might help you maintain the crema better.
With regards to the macchiato debate above... it means stained, and traditionally it's very dry milk dollopped on top with a tea spoon or side poured for more advanced baristas. The premise is that the milk is going to tip as you drink the espresso and negate the bitter taste hitting the back of your tongue where you're most sensitive to it.
But you can decorate that milk with a needle/ etch if you wish. A simple smiley face with even a tea spoon isn't hard to do. The modern market for coffee demands presentation over mechanical function in the cup.
Posted Mon Jan 12, 2015, 12:24pm Subject: Re: Take a look at my Latte art
IMHO Your art is pretty damn good for a month and a half! I started trying art around 16 months ago, making 1-2 drinks a day and I'm hit and miss! "be very proud!" For some it takes much longer to get to that level. I'm curious how you've improved..? Any more pics recently? Also what are you running? Though I've seen "PROs" art on $25 Cuisinarts, some true quality helps. I started out with my Gaggia-Clsc trying to get the perfect foam with a Pannarello, (and though it can be done) I bought the art wand a month later, yet the hole on it's wand is very large it still improved my success exponentially.(now plan on the V3 mod). I'm in no position to criticize. However, I found practicing centered apples/ monks heads has helped me a lot when centering leafs, Rosettas... Also at first, resting my elbow on the counter top so I was only moving my wrist and arm (giving me a more stable pivotal (horizontal / vertical axis) reducing my shoulder movements helped with centering & straightening the "pour/pull back" for leafs, hearts combos etc.. Untel I learned control & become more fluid I think art can be about as frustrating as extraction consistency, As soon as you advanced forward one step and think you got it, The coffee Gods smack you in the face and you take three steps back!
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