Posted Sun Feb 19, 2012, 9:13pm Subject: My progression in making a Rosetta - Using a Breville Cafe Roma
I had a discussion going about "pulling a decent shot of espresso from the Cafe Roma" and part of the discussion started to steer towards Latte Art, so I figured I'd transfer that thread to the correct forum.
First off I'd like to say WOW to all the Latte Artists out there. I really had no idea that this was even a thing (until I saw Green Lantern...I thought the coffee Kato made was actually CGI until I started looking into it).
In any event, I figured I'd start off with the Rosetta. I'm still practicing it, but I've been able to adjust my foaming technique with this machine, and have started to make some consistent "decent" microfoam. My issue now is that I can't seem to make a decent shot of espresso. Either to bitter, sour, no crema...you get the picture. I haven't even bothered foaming milk for about 4 days now. I think I dumped 12 shots down the sink yesterday.
Anyways, enough about my espresso issues, thats for another forum...on with my latte art progression pics:
- Here's the first pic I bothered taking, it was about my 4th attempt
Posted Sun Feb 19, 2012, 9:18pm Subject: Re: My progression in making a Rosetta - Using a Breville Cafe Roma
This is the one I'm proud of. I haven't been able to reproduce it again...problems with my crema way to weak.
I've been watching more youtube latte art videos and noticed a consistent trend on circling the cup about 2 times with the milk when first pouring. I think I'll give that a try, looks like it would remove the larger milky section at the bottom end of the pic. Just have to figure out my spresso shot.
thedotben Senior Member Joined: 8 Mar 2012 Posts: 39 Location: Holland Expertise: Pro Barista
Posted Thu Mar 8, 2012, 9:10am Subject: Re: My progression in making a Rosetta - Using a Breville Cafe Roma
When you see them making a little pour early on, that is called stabilizing the crema. It helps to create surface tension.
You still look like you are a little too foamy. Aerate the milk a little less, to about 80 degrees, and then stretch it until about 120 (letting it rise to about 130-140 degrees, the temperature of a traditional cappuccino).
Do you tilt your cup when you are pouring?
Pour into the deepest part of the cup (that is, the deepest pool of the espresso).
And I think you will find it helpful to pour quicker at the base. I know you don't want to fill the cup up too fast, but if you can increase your speed a little bit, you will get that "wrap-around" and create a rounded rosetta instead of just a straight, thin, fern.
Keep it up and feel free to ask a lot of questions. Be specific, if possible.
glcoffee Senior Member Joined: 15 Feb 2012 Posts: 67 Location: Los Angeles, CA & Taiwan Expertise: Just starting
Espresso: Izzo Alex II Grinder: Vario Drip: Hario V60
Posted Wed Mar 14, 2012, 1:04am Subject: Re: My progression in making a Rosetta - Using a Breville Cafe Roma
QuestForCrema Said:
I had a discussion going about "pulling a decent shot of espresso from the Cafe Roma" and part of the discussion started to steer towards Latte Art, so I figured I'd transfer that thread to the correct forum.
First off I'd like to say WOW to all the Latte Artists out there. I really had no idea that this was even a thing (until I saw Green Lantern...I thought the coffee Kato made was actually CGI until I started looking into it).
In any event, I figured I'd start off with the Rosetta. I'm still practicing it, but I've been able to adjust my foaming technique with this machine, and have started to make some consistent "decent" microfoam. My issue now is that I can't seem to make a decent shot of espresso. Either to bitter, sour, no crema...you get the picture. I haven't even bothered foaming milk for about 4 days now. I think I dumped 12 shots down the sink yesterday.
Anyways, enough about my espresso issues, thats for another forum...on with my latte art progression pics:
- Here's the first pic I bothered taking, it was about my 4th attempt
This looks about right where I'm currently at. What have you changed to improve your techniques?
I don' t know if I'm being cowardish, but I'm not fully opening my steam wand as I tend to get really big bubbles when I do. Using a 20oz frothing cup, half-filled with cold organic whole milk.
“Some day you will be old enough to start reading fairy tales again.” C.S. Lewis, The World's Last Night ------------------------------------------- ------------------------------------------ I am Taiwanese.
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