I don't drink lattes all that often, but when I do I try to pour a rosetta. Lately my attempts are actually getting close (I think) and I just wanted some opinions on what I could be doing differently. Specifically, I'm most interested in how people get those big rosettas that bend around the whole cup. Is it just starting the pour from higher up to get more motion? Give me some tips...you can be harsh, I can take it :)
The attached picture is fairly typical of what I've been doing lately but the "burning bush" effect at the top if a result of the pitcher not being far enough away from the surface of the coffee to break cleanly through the crema...I think...is that right? (but know that it took me a couple minutes to realize I should take a pic to post, so this picture isn't when the coffee was 100% fresh) This is part fo the reason why I think I'm not getting enough force to create the proper motion to get that big old rosetta going.
Nope, not to do with the elevation of the spout (as best as I can tell). You need to stretch the milk much less (introduce less air/less foam). When I am training baristas I actually tell them to think of it as laying the milk on the crema. Type "Rosetta" into a YouTube search and you should get some helpful ideas (if you are a visual learner...)
-Bry
Bryan Wray
"I just hope that people realize that coffee is not just a caffeine delivery service, it can be a culinary art." -Christopher Owens
Thanks for the tips. I've watched the videos and get the basics. I've already read the guides and stuff on here and HB. I've got a couple questions though...I usually stretch the milk to about 95 degrees, what do you think I should do, 85? Or should I just keep the steam wand buried a little more to let less air in?
Hard to tell without actually being there to watch, but I would guess just keep the tip a teeeeny bit more buried. Also, make sure your milk and foam are really well incorporated. It all comes down to practice (I know you know that). I got lucky working at a shop that would let me experiment around and learn (they didn't teach latte art or demand/suggest it on all drinks but thought it was cool that I wanted to learn even if it did slow me down at first). Ended up being able to practice about 200 times a day and it still took me months to be proud of what I was doing. You'll get it, no worries. Just get as much practice as possible and soak in as much info as you can.
-Bry
Bryan Wray
"I just hope that people realize that coffee is not just a caffeine delivery service, it can be a culinary art." -Christopher Owens
Posted Sun Jul 6, 2008, 10:33am Subject: Re: Latte art help, close?
Yah, that's the look I am going for.
I think your analysis was dead on ThatCoffeeGuy. I tried what you said this morning and here are the results :) Thanks for the help, with a bit more practice I bet I'll really get what I'm going for before too long.
I'm pretty happy with that, especially since I probably only have 1 latte a week or so.
Posted Sun Jul 6, 2008, 10:44am Subject: Re: Latte art help, close?
Also, for the stem, conscientiously think of stopping (movement) at the top bringing the spout 2 inches or so and then strike back through the middle. I think of the path of the spout being almost like the right and top sides of a square, the bottom part being the rosetta's leaves. I don't know if this makes sense or not (easier to visually illustrate than try to describe with words).
HTH -Bry
Bryan Wray
"I just hope that people realize that coffee is not just a caffeine delivery service, it can be a culinary art." -Christopher Owens
Coffee_Cigarettes Senior Member Joined: 12 Aug 2007 Posts: 177 Location: Stillwater, OK Expertise: I live coffee
Posted Sun Jul 6, 2008, 11:47am Subject: Re: Latte art help, close?
A number of things, some of which has been noted but i want to get my $.02 in;
- Your foam looks thick, try expanding less and rolling the milk more. if you can't seem to get it right, try pouring your milk from one pitcher into another (just be careful not to splash it into the next pitcher, it could create more bubbles). -start your pour slow, high, and in the middle of the cup. keep in mind that you will be breaking up the creama as you are pouring milk on top of it, so do your best to preserve that surface. - as you bring the pitcher down, speed up and begin the shake. push the pour slightly to the back of the cup, and keep your wrist loose! -On your steam, you should back off a bit on the pour. It appears a bit too thick, when pouring the steam the diameter of milk coming out of the pitcher should be pencil-thin.
hope that helps, and i'm not misleading you in anyway :P
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.
![PhilosoGeek: Rosetta 002small.JPG](javascript:ImagePopup("/images/39670/Rosetta002small.JPG", 491, 402, "PhilosoGeek: Rosetta 002small.JPG");)
![PhilosoGeek: rosetta small 2.JPG](javascript:ImagePopup("/images/39678/rosettasmall2.JPG", 530, 483, "PhilosoGeek: rosetta small 2.JPG");)
= No New Posts since last visit 