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 ------------------------------------------- ------------------------------------------ I am Taiwanese.
Socalsteve Senior Member Joined: 25 Mar 2011 Posts: 25 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, 6:07pm 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?
Posted Wed Feb 27, 2013, 3:47pm 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.
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