latte art

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.

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An Update.

So, we haven’t really been able to work on espresso drinks because the non-pressurized basket for the crappy De’Longhi machine is still on backorder at Seattle Coffee Gear until sometime in April. Meanwhile, we’ve just been practicing a little latte art here and there. We’re really happy to get some great feedback from friends and family. We’re especially flattered to have requests to try our coffee! Hopefully, that can happen as soon as we get the new basket and get everything calibrated. I’m really excited, and at the same time curious, even dubious, as to whether the De’longhi will be able to perform. Its like expecting a Honda Civic to compete in a race amongst Ferraris.

I was going to post a latte art video today since its Thursday but decided to do something different and a lot better. Expect a longer video next week!

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Meanwhile, we’re loving this milk from Maple View Farms and trying out the Bourbon variety and La Golondrina. We’re still catching up on all the new coffees from CC. Happy weekend!

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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.