Can someone please elaborate on the crema quality needed to pour great art? I've read many discussions on microfoam quality and do a decent job (IMO) when my microfoam comes out good, but always want to improve.
ShooterMcGavin Senior Member Joined: 17 Feb 2012 Posts: 53 Location: SoCal Expertise: Just starting
Espresso: N.S. Oscar Grinder: Preciso
Posted Sat Oct 6, 2012, 5:16am Subject: Re: crema quality for pouring latte art
I've heard a lot of people say that crema is necessary to produce great latte art, but on the other hand, I've seen some excellent latte art poured in non-espresso drinks like matcha green tea, chocolate milk, and even protein shakes... (I've seen a lady pour incredible art in chocolate milk...in a paper cup)
My guess is that crema is lighter than the espresso underneath so letting it "shrink" would allow the espresso underneath to provide a better contrast to the white milk? Anyhow, I think steaming the milk properly is waaay more important than producing crema when it comes to latte art.
Joel_B Senior Member Joined: 9 Oct 2007 Posts: 1,823 Location: Pacific NW Expertise: I love coffee
Espresso: Astra Mega II Grinder: Mazzer SJ, Virtuoso Vac Pot: Yama 5 cup Drip: nope, french press Roaster: Behmor, WP, BBQ drum
Posted Sat Oct 6, 2012, 5:50am Subject: Re: crema quality for pouring latte art
Yeah I wasnt surE I understood that statement. I've poured latte art in shots immediately after the shot was stopped and also after most of the crema had dissipated. Both are possible and both can turn out well. I will say they result slightly differently, but don't know I'd ever purposely wait foe crema to dissipate prior to pouring.
Endo Senior Member Joined: 26 Jun 2008 Posts: 804 Location: , location, location. Expertise: I love coffee
Espresso: machine is < important than... Grinder: !
Posted Sat Oct 6, 2012, 6:10am Subject: Re: crema quality for pouring latte art
As others have said, it can be done with both, but they will look different. If you want sharp leaf definition and contrast in a rosetta, you can't have macro bubbles in either your foam OR your shot. Both must be smooth and like velvet. Swirling the shot in the latte cup so the crema bubbles break on the cup walls helps a lot if your coffee is very fresh or your machine very bubbly ( like when using a bottomless PF).
Adding a small amount of foam first and then swirling, before pouring art breaks up bubbles and provides a more uniform background for the art foam as well.
If you just pour right away, you can still get art. Blobby art mostly (like hearts and hostas) rather than a fern with several leaves.
emradguy Senior Member Joined: 31 Mar 2011 Posts: 1,692 Location: Houston Expertise: I live coffee
Espresso: Izzo Alex Duetto II Grinder: MacapM4T, Macap M4, OE Lido,... Drip: Espro press; Aeropress Roaster: internet
Posted Sat Oct 6, 2012, 11:34am Subject: Re: crema quality for pouring latte art
Endo Said:
As others have said, it can be done with both, but they will look different. If you want sharp leaf definition and contrast in a rosetta, you can't have macro bubbles in either your foam OR your shot. Both must be smooth and like velvet. Swirling the shot in the latte cup so the crema bubbles break on the cup walls helps a lot if your coffee is very fresh or your machine very bubbly ( like when using a bottomless PF).
Adding a small amount of foam first and then swirling, before pouring art breaks up bubbles and provides a more uniform background for the art foam as well.
If you just pour right away, you can still get art. Blobby art mostly (like hearts and hostas) rather than a fern with several leaves.
This part of the statement certainly hasn't been my experience at all. I've always poured right away (other than swirling the milk briefly) and most of the time can get a very nice, although not as sharp as I'd like, rosetta with many leaves that even have nice "crema veins". I'm going to assess my crema bubbles before pouring (maybe even swirl it too) - at least for a while - and see if that improves my edge sharpness.
emradguy Senior Member Joined: 31 Mar 2011 Posts: 1,692 Location: Houston Expertise: I live coffee
Espresso: Izzo Alex Duetto II Grinder: MacapM4T, Macap M4, OE Lido,... Drip: Espro press; Aeropress Roaster: internet
Posted Wed Nov 21, 2012, 5:02pm Subject: Re: crema quality for pouring latte art
there's a frothing guide under the "guides & how-tos" section (on the green bar above).
basic milk temp "landmarks" are:
1) stretch until 100 degrees F, or slightly less 2) roll until somewhere in the 135-150 degree F range (depending on your preferences) 3) texture on the counter, then pour
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