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Espresso: Latte Art and Etching
Taking the first steps, feedback?
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Discussions > Espresso > Latte Art > Taking the first...  
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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 Feb 13, 2013, 2:13am
Subject: Re: Taking the first steps, feedback?
 

JedSezZed Said:

Anything beyond the replies above that you'd like to add?  Or to emphasize the success you've had with some of those comments?  

I'm about a year behind you and would love to make that sort of progress in 6 months. :-)

Posted January 9, 2013 link

I think practice really is the key and trying to constrain your variables a much as possible (consistency).   With ever pour, it helps if you can take a video with it, jolt down the notes of what you think requires improvement and keep working on that.  I know might seem a bit vein to do so, but it really helps me 'correct' my mistakes.    With your own videos, you can compare them to what the pros are doing differently.

 
“Some day you will be old enough to start reading fairy tales again.”
C.S. Lewis, The World's Last Night
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I am Taiwanese.
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Socalsteve
Senior Member


Joined: 25 Mar 2011
Posts: 33
Location: Los Angeles
Expertise: I love coffee

Espresso: Alex Duetto II
Grinder: Versalab M3, Baratza Vario-W...
Drip: Bunn Trifecta MB
Posted Thu Feb 21, 2013, 5:07pm
Subject: Re: Taking the first steps, feedback?
 

Please correct me if I am wrong...does stretching the milk for a longer time make it taste sweeter? In other words, to get the consistency to perform latte art, do you compromise taste?

Thank you all in advance!
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espressoplanet
Senior Member
espressoplanet
Joined: 27 Sep 2010
Posts: 27
Location: Mississauga
Expertise: Professional

Espresso: QM, LaSpaz, Rancilio, Izzo,...
Grinder: Baratza, Mazzer, Macap,...
Vac Pot: Bodum Santos
Drip: Bonavita, Behmore, Capresso
Roaster: Behmore 1600
Posted Wed Feb 27, 2013, 2:47pm
Subject: Re: Taking the first steps, feedback?
 

Socalsteve,

You may be surprised at how little stretching is required for good micro-foam. Start stretching lightly untill your pitcher gets to body temperature and then focus on rolling your milk from there. The smaller the bubbles, the more texturizing you do greatly affects the sweetness. I find the more air or the longer I stretch the milk, the less sweet it gets.

Josh.
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