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Thread: macchiarti!

  1. #51
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    Re: macchiarti!

    really, theyre not all that hard - I reckon everyone should at least give them a go a couple of times. Youll surprise yourself at how easy they are!

    just have a go, ya mugs!

  2. #52
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    Re: macchiarti!

    In keeping with the spirit of the machiarti, shouldnt it be something like "Have a go, ya demitasse!"?

    On a side note I have a Sunbeam cafe crema as my home machine (cant afford anything better. next purchase is a good grinder) I have some coffee that was mis-ground at work (I left the grinder on 2.5 [decaf grind] when the customer wanted plunger [6]. oops). I tried the coffee at home and it came out almost as a ristretto, in a very fine stream tending to drips. I like this grind :D Its the slowest Ive ever got the macine to run.

    I normally drink pic lattes but I might try doing some latte art in these cute little cups my roomie has. she doesnt know where they came fom unfortunately, but ill survive just using them. :)

  3. #53
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    Re: macchiarti!

    go for it! thats what I like to hear!

    if you want a hint: keep the tip of the spout close to the surface of the crema. Tilt your cup until the espresso almost drips out, and slowly tilt it back to normal as you pour. Move quickly, but dont lose control!

    And have fun!

  4. #54
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    Re: macchiarti!

    Quote Originally Posted by mattyj link=1122446332/45#52 date=1131108051
    if you want a hint: keep the tip of the spout close to the surface of the crema. Tilt your cup until the espresso almost drips out, and slowly tilt it back to normal as you pour. Move quickly, but dont lose control!
    mattyj - damn dude! this was the single best bit of advice about art Ive got so far! This is THE tip of the day.

    I way overfrothed, and got a massive, very frothy apple, but as I poured I actually got the ripples, which Ive never seen happen when I hold the cup straight! Dont do many milk drinks, but now Ive got the hang of it Ill try again, and put some picks up of my efforts.

    Thanks - great advice!

  5. #55
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    Re: macchiarti!

    Damn! Would be murphys law that the moment I get some good advice on latte art I pull a cable off my thermometer and break it! Cant get the texture right, too much froth... must get new thermometer!!!

    Damn Murphy and his law!! >:(

  6. #56
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    Re: macchiarti!

    heeheehee...

    another tip: if you over-stretch your milk, so theres too much foam/the foam is too thick, start your pour further away from the surface of the crema, ie: start with your jug higher. It stops the first bit of foam from blobbing out onto the crema and floating without penetrating the crema, and then rising up through it...

    Its something to do with the speed of the milk as it hits the crema (faster, so it shoots through the crema rather than floating on top), or thinning out the pour or something. Cant explain it, but it seems to work!

    But then, with such small cups, youre better off pouring the first bit of foam into another cup, or into the sink, to get rid of the first bit of really thick foam (what I call floaty foam).

  7. #57
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    Re: macchiarti!

    Ill try that for sure matty... but now Ive run out of coffee too....

    ... Im not gonna mention Murphy from now on!

  8. #58
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    Re: macchiarti!

    Im still getting the hang of this, my damn camera has carked it though, it doesnt acknowledge the fresh batteries in it. >.<

    I have been doing much better at this at work, but the steam wand there is *so* much more powerful than the one I have at home that if Im only doing a small jug I only just turn the steam on and its high enough pressure. If I open it right up its only to heat faster, not for stretching. :)

  9. #59
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    Re: macchiarti!

    The mind boggles ... love your work, people!

  10. #60
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    Re: macchiarti!

    Bit of a thread revival here...
    as ive just started to use the tiny demitasse cups that i got from mocapan.
    ive never really tried much art, but when pouring my piccolo this morning.. it kind of happened by accident. After a bit of research i have still come up blank with trying to find some help with the required hand movements..?!?!

    where can i find some help on how to master all the different art.?

    TIA... KoNG

  11. #61
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    Re: macchiarti!

    Kong-

    Where are you based? We do a pretty snazzy course at the WA Coffee academy ;) Have a look at http://coffee.angliss.vic.edu.au and http://coffee.angliss.vic.edu.au/advanced.htm#6

    Chris

  12. #62
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    Re: macchiarti!

    Quote Originally Posted by 2muchcoffeeman link=1122446332/60#60 date=1139205310
    Kong-

    Where are you based? We do a pretty snazzy course at the WA Coffee academy *;) *Have a look at http://coffee.angliss.vic.edu.au and http://coffee.angliss.vic.edu.au/advanced.htm#6

    Chris
    WA = William Angliss and NOT Western Australia I gather :P

  13. #63
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    Re: macchiarti!

    Quote Originally Posted by fatboy link=1122446332/60#61 date=1139205812
    Quote Originally Posted by 2muchcoffeeman link=1122446332/60#60 date=1139205310
    Kong-

    Where are you based? We do a pretty snazzy course at the WA Coffee academy *;) *Have a look at http://coffee.angliss.vic.edu.au and http://coffee.angliss.vic.edu.au/advanced.htm#6

    Chris
    WA = William Angliss and NOT Western Australia I gather *:P
    Oh, they use WA for western aust too??? :P......

  14. #64
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    Re: macchiarti!

    Winner.... is.... S.Y.D.N.E.Y
    As much as Id love to do a course, the other half (swmbo) is close to boiling point with all my hobbies...hahahaha
    My homebrewing takes up a whole day of the weekend once a fortnight and then i surf every morning. As much as swmbo loves the coffee, a course to make it look prettier could be pushing it.
    That said... she is away on holidays at the end of the month.. :-D


  15. #65
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    Re: macchiarti!

    As a former home brewer, Ive just crunched the numbers you supplied" KoNG. Home brewing once a fortnight . Is that 60 stubbies every 14 days?

    Robusto

  16. #66
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    Re: macchiarti!

    ha ha... without getting off topic too much.
    doing All Grain brewing i can essentially make whatever amount i like, but of course fridge and fermenter space also dictates!
    i usually end up with about 23 Long necks.
    On average i have 1-2 longnecks a night (Miss KoNG usually has half a long neck) so thats around 12-14 longnecks a week (which = 24 for the fortnight).
    Of course i dont religously brew every fortnight, i may not get a chance for a month in busy times. Also i may have some weekends of drinking with mates etc... so they get through it :D
    And besides brewing is fun..

  17. #67
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    Re: macchiarti!

    Usefull links? Websites to check out? Sounds interesting Kong...

  18. #68
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    Re: macchiarti!

    Home brewing isnt all that complicated. First and foremost is sterilisation. Everything that is to come in contact with the brew needs to be sterilised. Not the brewer or imbibers ofc :P

    Ive dabbled a bit with brewing at home, but I only really ever did cider and mead. Got a batch of cider atm that is 9.99% alc. Pretty potent stuff! :D

  19. #69
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    Re: macchiarti!

    I used to be mates with a guy who owned a brewing shop back home, so Ive got the ticket about how it works, but Id not tried the complete brew from grains thing.

    I dont want to just use a can from the supermarket, (grim) I thought the idea of All Grain brewing may be a complete cookup with the hops to creat the mash?

    Think Ill get on Google and "All Grain Brewing" searchit.

    Oh - I also got some pretty good art this morning... but the camera died in the arse with no batteries... :(

  20. #70
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    Re: macchiarti!

    Come to think of it, home brewing -- yes, off topic somewhat -- these says is almost like making instant coffee or tea. Take the supermarket-bought beer mix, add water and sugar and wait.

    Very simple, but hated the bottling part: washing, rinsing and sterilising 60 bottles was a pain, but couldt argue with the decent taste and 20 cents per bottle cost.

    Robusto


  21. #71
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    Re: macchiarti!

    Yep, brewing "All Grain" is a whole new ball game! you can make better tasting beer than nearly everything on the australian commercial market (except maybe LCPA).
    Kits from the supermarket is exactly like instant coffee and most people dont last long with them unless cheapness is the reason you are doing it.
    Doing an all grain brew as AndyCJ sugests is mashing the grains (barley,wheat etc) to extract the malted sugars, that resulting wort (beer) is boiled for around an hour with hops added at different stages for bittering, flavouring and aroma... the whole process is atleast half a day, but obviously gets quicker the more you do it and the more you fine tune your system.
    you can learn all you need to know and more at www.aussiehomebrewer.com

    Cheers & Beers
    KoNG

  22. #72
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    Re: macchiarti!

    Wicked Kong - thaks for that - Ill check it out.

    Love a beer while I roast the coffee.

  23. #73
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    Re: macchiarti!

    Homebrewing is my latest hobby. Ive got 4 brew under my belt now, and loving it! Great fun indeed, and you get lots of beer as the result! Hoping to try a partial mash brew soon if I can pluck up the courage.

  24. #74
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    Re: macchiarti!

    You can always give mead a try as well. Takes a bit of getting used to, and you have to wait for results, but once you get good batches going, this stuff is the nectar of the gods!

    Simple recipe : honey, water, yeast.

    Bring the water/honey mixture (must) up to pasteurisation temperature (65-70*C) and hold for 5 minutes. Skim off the top, and let the must cool to 20-25*C. Pitch the yeast, along with nutrient if you wish. I prefer to use champagne yeast, for high alcohol content as well as good bottle 2nd fermentation. Adjust the SG by adjusting the amount of honey. 5-7kg/25L gives you a fairly dry mead, 8-10kg/25L a medium mead, and 11+kg/25L a sweet mead. Get a pair of stockings (new of course) and put some cardamom pods, cloves, star anise, and cinamon quills in to make a bouquet garni. Let it steep in the must while youre pasteurising and while it cools, and youll get a nice spicy metheglin.

    Once youre ready to bottle, you need to let it cellar for about 6 months. You can take it either sparkling or still (I prefer still). Alcohol content will be somewhere around 9-12% for sweet, 12-14% for a medium, and 15%+ for a dry.

  25. #75
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    Re: macchiarti!

    I knew this thread was hiding somewhere ... didnt remember so much discussion of brewing beer though *::)

    Anyway, this is a piccolo I did tother day that I was pleased with ... except for the white around the bottom-left ... 90ml cup.





  26. #76
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    Re: macchiarti!

    Get up Lazuraus

  27. #77
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    Re: macchiarti!

    Have just read this thread end to end, Matty I reckon you should start a thread called Mattys latte art tips & pointers, and put in the info you mentioned earlier in the thread.

    Shame its hidden away in here otherwise, got a few ideas from it that Ill be working on.

    Nice work mate. :)


    Cheers...................Sean

  28. #78
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    Re: macchiarti!

    Here are my first efforts (technically, not really as I tried a few of these sometime mid last year...) in a 90ml (maybe 100ml) cup. Are metal cups kosher around here? The first one turned out to be a bit of a lumpy spud, the second one turned out better!




    And heres a comparison of size to NP Tulips (170ml)


    Ill try again this afternoon!

  29. #79
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    Re: macchiarti!

    awesome work!

    havent been here in a while.

    come to think of it, I havent poured macciarti in a while either. credit must go to Luca for the name macciarti.

  30. #80
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    Re: macchiarti!

    Here is a crack at macchiarti. I think I will have to practice this a little more. The cup I used is exactly 80ml to the brim. The jug is a 300 ml incasa jug for size reference.


    http://[IMG]http://i149.photobucket.....jpg[/IMG]

  31. #81
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    Re: macchiarti!

    22 Leaves in an 80 ml pour!!! Holy Cr@p Christretto - nice work!!!

    -Alchemist-



  32. #82
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    Re: macchiarti!

    Great work Christretto

  33. #83
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    Re: macchiarti!

    Thanks guys. I am aiming for 30 leaves but it is proving to be fairly difficult. Will post some attempts in the near future.

  34. #84
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    Re: macchiarti!

    smaller jug helps i find. I like the 400ml jugs for pouring into small cups

  35. #85
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    Re: macchiarti!

    Im trying!!! *This is an 80ml cup. *Any tips for me? *It just seems to pour so quick.


  36. #86
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    Re: macchiarti!

    Hey damian, That isnt bad at all. It will all happen very quick but keep at it and try and slow down the pour rate of the milk. Hope to see some of your latest efforts soon.

  37. #87
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    Re: macchiarti!

    I am not so good at art I just fluke this and that

    But Chrisstretto that photo on post 79 is one of the best I have seen

    KK

  38. #88
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    Re: macchiarti!

    Thanks KK

  39. #89
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    Re: macchiarti!

    ok I managed to get it a little more under control. I made the foam just a slight bit thicker than before, and found it a lot more controllable to pour. I think im going to have to keep practicing to compare to you Christretto!


  40. #90
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    Re: macchiarti!

    I thought this accident was nice til i showed it off to my partner and was told it was a good onion!

    sorry about the quality, its on a mobile phone.


  41. #91
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    Re: macchiarti!

    Lookin good Damian.... 8-)

    That second one looks more like a new Water Lilly bloom, opening up with the morning sunshine :),

    Mal.

  42. #92
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    Re: macchiarti!

    yeah that is what I thought too!

  43. #93
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    Re: macchiarti!

    Yeah good work Damian. Keep it up and keep posting your art.

  44. #94
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    Re: macchiarti!

    Ill keep the pics coming when I get anything worthwhile! Ive been trying to get the early pour to sort of suck around teh side a bit more - kind of like in post 43, but it aint happening yet.

  45. #95
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    Re: macchiarti!

    Here is this mornings effort. I got a few more leaves! And the first leaves kind of came around to the top like I wanted. I was a bit clumsy with the final pull through though at the start and my top leaves got sucked under!


  46. #96
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    Re: macchiarti!

    That looks great! Really good crema management and a good shape. If you start the pour closer to the back of the cup when you begin, you will get a bigger wrap around of the leaves.

    Good work there.

  47. #97
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    Re: macchiarti!

    Thanks.

    I ahve to ask what crema management is - I dont know any terms, but at least mine is good!

    ok I will try starting higher in the cup. hopefully that will get rid of my ugly looking bottom part of the art as well where it doesnt have a nice shape. I imagine if I started higher the bottom will be more rounded like the cup also.

    I have to say it looks a bit more appetising when you take the photos with a proper camera instead of the mobile phone!

  48. #98
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    Re: macchiarti!

    Crema management refers to how well you keep it in tact. You havent washed out the crema with too much foamy milk etc. You are doing good stuff Damian. Look forward to your next posts!

  49. #99
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    Re: macchiarti!

    At a workshop with Scottie Callaghan, he taught to totally wash out the crema to get an even canvas. Check out his stuff you YouTube and youll see what I mean. Different technique for different people though.

  50. #100
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    Re: macchiarti!

    7 months later and still trying!!! *

    90ml cup I think.


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