gino rossi

05.28.14 First Latte Art Attempt of the Day

Hey guys!

I’m doing a new segment where its just a first take, first latte art attempt of the day! It could be the dopest rosetta or maybe even a 16 layer tulip, but hopefully it won’t just be a total FLOP.

No pressure.

Aeropress: Inverted Method + Almond Latte

Leave any comments, suggestions and/or questions below!

Coffee filter was pre-rinsed. I didn’t include exact measurements because I think everyone should have fun experimenting and coming up with their own unique recipe for each roast and style of coffee.

Vietnamese Style Black Eyed Pour Over

It’s finally getting warmer outside now! This past winter was long and brutal for the South. The only acceptable type of polar vortex here is the one happening in our drinks.

So, we’ve finally begun to dedicate some time into developing specialty coffee drinks that we can offer seasonally (or permanently based on popularity) on our truck! So exciting! After filming the video, we roamed through the aisles of Whole Foods picking out various spices, dried flowers, berries and fruits that we can incorporate to enhance and compliment the flavors already present in various coffees.

The whole car smelled amaaaazing. More drinks coming soon!

Sputnik Coffee Blog: Pour Over #2 (Failed)

Its Thursday! Almost there guys! The weekend is approaching but unfortunately for people in Raleigh, I believe theres also a little winter storm approaching tomorrow? We are all so sick of it.

So just like there’s good news and bad news mentioned above, there’s also good news and bad news concerning this pour over run. The bloom was good. I dialed my grind back a notch to 30 instead of 31/32 and got a bigger bloom. However, either the dripper or dripper stand was tilted, causing the coffee to run down the side of the dripper and the all the way to the dripper stand. What a mess!

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Pour Over #1

Here’s my Thursday video! (New posts every Tue and Thur).

I used Counter Culture Rustico and set a grind at about 31/32 on my Gino Rossi RR45. Overall it was a good run. I was a little nervous since this is my first pour over video. My pre-infusion was sloppy and I could have gone about 30 secs more because my beans are about a week old. The goal of the pre-infusion is to get all the coffee evenly wet and to not let the water/coffee mix to flow out and over onto the edge of the filter. This will let the beans achieve its maximum potential.

Please leave comments and questions below! How could I have improved? Can’t wait to hear from everybody!

Music: Dive by Tycho

Camera: Canon 5D MII with Sigma 20mm 1.8
Canon T1i with 50mm 1.4

Latte Art #3

Here is my third latte art video. New posts every Tuesday and Friday!

So I’ve been watching pro barista videos where they pour milk in and out of pitchers to get the right consistency of milk. I sort of attempted this today, and it certainly looks a lot better than spooning out extra foam.

Latte Art #2

Today I practiced my latte art with a shot pulled from the De’longhi. I used old coffee with a course grind and pulled a crappy shot with no crema. Why? Well I have decided that I will focus on my milk foaming and latte art because the non-pressurized basket from Seattle Coffee Gear is out of stock. I’m going to wait until I receive it before doing full videos from grind, dosing, tamp, milk, to pour.

I poured high at first, with the milk pitcher tilted just enough to get a steady pour. This allows the less foamy milk to incorporate with the shot, giving it a nice thicker texture and giving the foam a nice rich color. When I’m ready for the rosetta to start forming, I tilt the pitcher at a greater angle towards my cup to allow foam to flow out.

Latte Art #1

Today I learned from watching my video that I wasn’t tilting my cup down enough to let the foam pour down to start my rosetta. The more the milk pitcher is tilted, the more foam comes out. Thats how you can control when to start the rosetta.