JohnLyn Senior Member Joined: 15 Aug 2011 Posts: 228 Location: Golden, BC, Canada Expertise: I love coffee
Espresso: La Spaziale Mini Vivaldy Grinder: Vario Drip: Bonavita Roaster: Toastess popper
Posted Mon Mar 11, 2013, 9:25am Subject: Re: Latte Art baristaschmiede 2
The tip on the greater angle has really helped. as a result though I need to drop the initial milk from higher otherwise it whites up too quick. I am getting more separation in the leaves but they quickly get more narrow that I want.
baristaschmiede Junior Member Joined: 16 Feb 2013 Posts: 41 Location: Hamburg, Germany Expertise: Pro Barista
Posted Wed Mar 13, 2013, 4:42pm Subject: Re: Latte Art baristaschmiede
Hello JohnLyn,
I am happy about your results - pretty sure you are getting more and more better!! I know the thing wiht the narrow leaves from a lot of people during their advancement. To control your speed is the next step you have to take, but that´s all practise and a lot of feeling.
JohnLyn Senior Member Joined: 15 Aug 2011 Posts: 228 Location: Golden, BC, Canada Expertise: I love coffee
Espresso: La Spaziale Mini Vivaldy Grinder: Vario Drip: Bonavita Roaster: Toastess popper
Posted Thu Mar 14, 2013, 6:52am Subject: Re: Latte Art baristaschmiede
Thanks for your tips so far. They have greatly improved my rossetta consistency and control. Tipping the cup so much really helps. aside from practice and guidance... the key of course, do you have any other tips to improve leaf separation?
baristaschmiede Junior Member Joined: 16 Feb 2013 Posts: 41 Location: Hamburg, Germany Expertise: Pro Barista
Posted Wed Mar 20, 2013, 1:14am Subject: Re: Latte Art baristaschmiede 2
Hello JohnLyn,
I am sorry for my late answer. I was busy on a fair. A tip for the separation of the leaves... you have to move very slowly from the right to the left and back - don´t hurry and don´t be afraid that the cup gets more and more full. During the movement to the side get constantly to the back. For the beginning and the practise: just try to produce a few leaves but big ones. And keep the milk in the can in a harmony consistance (liquid and foam).
Hope this helps a bit. Good luck and I keep the fingers crossed.
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