MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,054 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Wed Nov 13, 2002, 10:27pm Subject: Tonight's Latte Art - Subtle...
I haven't been pulling very good latte art the last few days, but tonight I did one that started off looking like it would be toast (hench most of the light foam in the "bowl", but ended with a real subtle, yet defined delicate pattern.
I'm hoping it is not to boastful to say that this example is better than the 2nd or 3rd place ones I saw at CoffeeFest... if you saw those photos, you would probably agree :) (I was not impressed with the 2nd and 3rd places).
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,054 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Wed Nov 13, 2002, 10:50pm Subject: Re: Tonight's Latte Art - Subtle...
For years, my literal coffee shame was an almost complete inability to pour latte art. Right up until this summer. Then, thanks to a crash course by Vince (Caffe Artigiano, home of the Latte Art comp winner), I just "got it". Still, it doesn't come naturally. I have to almost get myself "in the zone" to pull it off.
One thing I noticed at the Latte Art competition in Seattle; there are many techniques on how to go about making it. Some work better for some people than others.
Another thing I noticed - the judges didn't impress me much. From their comments (some caught on tape by me, heh heh) it was obvious that they didn't really know the mechanics behind making latte art.
Do you know how old Latte Art is? Who did it first? etc.
It's become almost a must for any espresso shop aiming to play in the big leagues. That seems really new, perhaps a result of the Barrista competitons.
Posted Thu Nov 14, 2002, 5:54am Subject: Re: Tonight's Latte Art - Subtle...
I have the impression that Schomer was largely responsible for raising awareness of latte art and sort of raising the bar for consistency and quality of it's production, but I have not seen anything to indicate that he originated it. Interesting area to research.
There was a techinque that one of the baristas at Vivace was using when I was there.... it may help add the detail outside the rosette so that more than just a blob is visible. Swirl the milk in the frothing pitcher a few times and then hold the capp cup at an angle. Pour a bit of the milk (no more than a 1/2 ounce to an ounce depending on size of latte) down into the cup so it sort of slides under the crema. Swirl the cup to blend into a spiral pattern. Now pour your rosette as per your standard procedures. Let me know how this works out. I'm still working on rosettes (haven't really gotten one yet) but when I use the swirling technique and do hearts I get a beautiful pattern outside the heart.
Posted Thu Nov 14, 2002, 10:01am Subject: Re: Tonight's Latte Art - Subtle...
What about other techniques?
When I was in Hawaii, I had some of the best single varietal Kona I've ever had at a particular cafe (even my wife drank the medium roasted peaberry black and she isn't a coffee fan at all).
Anyway, after the coffee farm tour, the farm manager brought us back to the cafe for a complementary drink and made a latte and a mocha and made the most cool looking flower in the microfoam and I'm pretty sure I saw him using a toothpick as a tool.
I wish he'd had more time, because I would have liked to learn how he did it.
Yeah, I know it wasn't just a skillful pour like what you guys are doing, but the point is, you couldn't make the design if your crema and microfoam (and chocolate syrup in the case of the mocha) didn't have the correct textures and viscosities.
Posted Wed Aug 13, 2003, 7:32am Subject: Re: Tonight's Latte Art - Subtle...
I would have to call this morning's latte art a little on the subtle side. When I started the pour, the milk just seemed way too thick, but I was suprised with the overall results. Hmmmmmmm, maybe I shouldn't throw in the towel everytime the milks not perfect.
bellis Senior Member Joined: 20 Nov 2002 Posts: 94 Location: Tulsa Expertise: I live coffee
Espresso: Andreja Premium Grinder: Mini Mazzer Vac Pot: Not Yet Drip: French Press/Modded Clarity Roaster: 5kilo Roaster
Posted Wed Aug 13, 2003, 8:37pm Subject: Re: Tonight's Latte Art - Subtle...
To Coffeejunkie: When it comes to latte art, you need to change your aficionado status to professional. That latte looks incredible. B.Ellis Jersey Guy Living In Tulsa
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