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Thread: macchiarti!

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    macchiarti!

    So its really quite easy to pour amazing rosettas, hearts and apples into big cups - just check out the artigiano.mov clip from coffeegeek - amazing rosettas with so many leaves, how is it possible!?!?!?
    Answer: huge mugs, like 360ml mugs.

    So I thought Id join the macchiarti crowd, and go for smaller. Heres my offering in my new ACF cups (5 for $5 from St Vinnies in Epping) Theyre 75ml to the rim, and very art-friendly!

    Now show me yours!


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    Re: macchiarti!

    That looks quite nice Matty and it sounds like a real deal on the cup set!

    Java "One of these days Ill try some art" phile

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    Re: macchiarti!

    Is that a Sunbeam EM6900 I am seeing in the background? Is that what you used to make those?

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    Re: macchiarti!

    Monti - nah, I wouldnt waste my money on ... just kidding!!!

    Its one of the older sunbeams, the cafe crema. Shes heard rumours of a new machine coming in to replace her ... some shiny new spanish model, so shes decided that shes not going quietly. I had two of the best shots out of her today - a double in these two, and another double earlier today ... but I guess a good descale and scrub does that ...

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    Re: macchiarti!

    I had a laugh

    Very good effort, indeed!

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    Re: macchiarti!

    so come on, bring it on - I want to see your attempts!

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    Re: macchiarti!

    Mine? *Are you asking for my latte art? * ;D
    I cannot do latte art. *
    Well, I better start practicing then.

    Oh, I get it. I think you misunderstood my "I had a laugh" gesture. It was about your comment about the Sunbeam and not your latte art. Your latte art is impressive, indeed. Id be happy with that effort for sure. ;)

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    Re: macchiarti!

    I understood you Monti - I was asking (and still am) everyone to give macchiarti a go, and post your pics here - its not as hard as it looks! Whack out those demitassi and have a crack at it!

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    Re: macchiarti!

    the art looks great!
    (Ill wait till Chris has made an artist out of me on the weekend before posting)

    Are the cups really 75ml? *

    Thats really tiny

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    Re: macchiarti!

    Quote Originally Posted by Andy Freeman link=1122446332/0#8 date=1122523409
    Are the cups really 75ml? *

    Thats really tiny
    Yeah, theyre ACF espresso cups, 2.5oz, which according to my little measuring cup = 75ml. When I get around to it, Ill post a pic with one of these next to a normal 150ml flat white mug that I normally use.

    But Im out of coffee right now - waiting for some Monsooned Malabar and some Ethiopian Harrar to rest. Should be good tomorrow or the day after.

  11. #11
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    Re: macchiarti!

    what sort of artist did you have in mind, Andy?? :P

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    Re: macchiarti!

    this mornings - for some reason after watching a luigi lupi mpeg, I started holding the jug by the sides rather than the handle. Of course the jug is hot, so by the time I poured the second one (top) my fingers were burning!

    well, thats my excuse any way...


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    Re: macchiarti!

    Geez,

    All you guys are pretty damn good at doing this stuff [smiley=thumbsup.gif]. While I can make nicely textured milk on demand, the little Piccolo cups I use (tall and narrow) make doing any kind of Latté Art a less than impressive affair :-/.

    How do you achieve the effect of dark crema surrounding the design in the middle? Ive pretty well tried as many methods as I can think of to get the same effect but so far, the best I usually end up with is a kind of Yin & Yang symbol for my trouble :-?. No-one around here in the various Cafés, etc in the region where I live do anything resembling Latté Art either, so its definitely a matter of the blind leading the blind. Oh well, I spose its going to be a case of yet more and more practice until I figure it out.

    Now, maybe if I hold my tongue this way..... ;D

    Mal.

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    Re: macchiarti!

    Umm ... lessee ... mostly I tilt my cup a fair bit, so the spout of the jug is almost touching it. I pour very close to the edge of the cup, and I pour fairly slowly for these cups coz theres not much room. As soon as a blob of milk pops up on the surface of the crema, I untilt the cup, move the spout towards the centre of the cup and start wiggling. It should force a bit of crema to the edges, creating the nice border.

    If the milk isnt popping up what I like it to, I kind of pour a cirlce in the middle of the cup, which sort of gets things going.

    The best advice I could give is to search coffeegeek for mpegs and stuff to watch, and just heaps of practise. Its really hard to describe, but you learn heaps from watching - which in your case sounds hard, but mpegs might help...

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    Re: macchiarti!

    Another tip Ive picked up is to not stretch the milk so much - while youre practising, go for thinner foam, and youll get art much easier. If you pour your milk and it immediately floats like a lilly par on top of the crema, youve stretched it too thick. If it never pops up in a little blob in the middle, then its too thin. Aim for thinner, but not too thin!

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    Re: macchiarti!

    No worries mattyj,

    Ill give your advice a go and see what I can accomplish. Think Ill have to get hold of a couple of cappuccino cups too as the wider mouth and less depth might help a bit. And then.... practice, practice...

    Thanks, :D
    Mal.

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    Re: macchiarti!

    matty,

    your art is what i have been trying to achieve for the past couple of months alas no success yet :(* so can i ask you:

    a. what brand of milk you use? *
    b. what temp is your milk before you steam?
    c. what size pitcher you use?
    d. what temp you stop stretching your milk?
    e. after stretching, you submerge your tip fully right? submerged how long for?

    I know all this is in the Frothing Guide, but id like to duplicate EXACTLY your methods if you dont mind. *

    many thanks.

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    Re: macchiarti!

    wow! umm...

    a. I use woolies milk, 3L bottles coz we go through a lot. Sometimes I buy dairy farmers (when the wife isnt looking - Im a brand snob!) and sometimes we buy Pura. Other times, I use the coles brand ... farmland??? I dont mind skim/lite white/low fat milks on my cereal, or even in my milo ... but not in my coffee.
    b. I dont use a thermometer - I just leave the jug and milk in the fridge. Somtimes the jug doesnt make it in the fridge, but cold milk makes it cold so...
    c. a small one ... filled to a few millimeters below the spout is enough for a 150ml doppio flat white. It cost me (I think) $10-15 from Campos, but you can buy them in homeware stores ... the brand was tonkin.
    d. I stop stretching the milk when the jug just starts to feel the slightest bit warm, to the palm of my hand.
    e. I submerge the tip and angle the jug towards the machine to create a whirlpool/lots of action/movement going on the surface, so that any bubbles are blended into the milk. I also try to get this happening when Im stretching the milk. I think someone described it as a vortex ... though I thought that was a rubber footy that whistles as you throw it ...

    So come on, I wanna see some more photos! Im sick of looking at my own!

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    Re: macchiarti!

    Sorry Matt I can do some of the art but use a digital camera and put it on line no way. I can strip and rebuilt any espresso machine program super autos but put me in front of a computer and this is my best. Its something Im working up to.

    Bill :D

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    Re: macchiarti!

    ok, heres my contribution as inspired by mattyj.
    Over two weekends, and approximately 30 cups of practice and here it is:


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    Re: macchiarti!

    Nice looking rosetta. Level in the cup is just a bit low, but its FAR better than anything I can do. Im an idiot when it comes to milk, since I get no practice.

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    Re: macchiarti!

    Moy, thats awesome! Good to see that youre getting it now! As for me, well ... Im learning that Monsooned Malabar creates HEAPS of crema, using new (more new) cups that are a different shape/size, so its like Im learning all over again.

    Just to clarify - what size is the cup?

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    Re: macchiarti!

    the cups are from Danes and they are the standard 180ml sized cups. they look bigger because they have very thick walls and obviously quite heavy.


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    Re: macchiarti!

    180ml!!! thats more flat whitey-arti! Put those big cups away, get out your espresso cups (60-75ml) and try again. Ill say it again, the art on the previous page was done in 75ml espresso cups. Hencce the title macchiarti (as in macchiato)

    still, yours does look nice! keep up the great work!

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    Re: macchiarti!

    Moy,
    Wow! I am in awe. Your art looks great. I would only bother about getting smaller cups if you are interested in drinking from smaller cups, otherwise.. why bother?
    Well done, and keep posting your pics - they are great!
    Steve.

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    Re: macchiarti!

    mattyj,
    Have you measured the capacity of the cups by filling them to the top with a measured amount of water? They just look so much bigger than your standard 60ml shot glass. Im just thinking that maybe the cup capacity is the volume coming under the lip or something (or maybe I ust cant get my perspective right!)
    I have seen some macchiato art, and it was impressive, but its bloody hard to get much more than a frilly-looking dot!

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    Re: macchiarti!

    Yeah - theyre 75ml to the brim. Ive got a 30ml shot glass from wheel and barrow, with measurements on the side for every 5 ml above 10ml. Two and a half of these fill these little acf cups to the brim.

    Why would I bother drinking from smaller cups? To lower the ratio of espresso to milk! If a 150ml cappuccino is (effectively) 1 part espresso (30ml), then its 4 parts milk/foam (120ml). To my taste, thats really diluted, and all my palate picks up is warm milk. these little macciati are 1 part espresso, 1 and a bit parts milk ... yumm!

    That, and I just loved the challenge of trying to pour rosettas in really small cups :)

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    Re: macchiarti!

    heres todays macciarti, made on my new expobar. heck of a lot more power in the steam, but with my new tip from coffeeparts.com.au, it microfoams like nothing else!


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    Re: macchiarti!

    and, just for the sake of comparison, heres a pic of the cup in question, next to my nuova point cappa cup - the same kind that campos use for you sydney people.

    The nuova point cup (one the right) is 150ml, the acf espresso cup (on the left) is 75ml.


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    Re: macchiarti!

    Matt:

    It looks really good. I might switch to the two hole steam tip if I go back to macchiatos. My four holed steam tip is fantastic for frothing but for the finer control and small quantities of milk it may be better to use my coffee parts two hole tip.

    You really are a wizard on the latte art.

    Much impressed!

    I like the 1 part espresso: 1 part milk idea!

    It means to fit into my cups I will have to go back to a single shot of espresso or just do a ristretto.

    Grant

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    Re: macchiarti!

    yeah, a really restricted, updosed doppio should fit good - otherwise you can get 90ml espresso cups around, pull yourself a 45ml double, and you still get the 1:1 ratio.

    Im holding onto the stock tip for larger volumes of milk - the two hole tip slows things down a lot ... but even this its still much drier steam than the sunbeam, and much faster, too!

  32. #32
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    Re: macchiarti!

    Hi mattyj,

    Now that you have had the new Expobar for a wee while, what are your first impressions on performance, ease of use, probelems (if any), dialing in, etc etc?

    If youre ready, maybe you could write up a bit of a user commentary, you know, like... jumping into the deep-end with an HX ;).

    Would be very interesting to read your thoughts from a new owners perspective...

    Cheers,
    Mal.

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    Re: macchiarti!

    Ive been thinking about that ... Ill get there one day soon!

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    Re: macchiarti!

    cant be bothered thinking now though.


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    Re: macchiarti!

    OK. *Heres my first attempt at macchiarti. I have had a few goes at rosseta in flat whites (@180ml) with varying success. This is my first attempt at the smaller size (around 100ml) and as I had the camera handy I thought id post.

    Not quite up to mattyj standards thought *:P

    By the way, great heart on the first shot. What is the trick (ehem..technique) *to these?



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    Re: macchiarti!

    great work, Spyder!

    I find hearts easier than rosetti - though take note, that heart in the first pic was meant to be a rosetta, I just turned it into a heart because the hot jug was burning my fingers, and turning it into a heart hid the crappy rosetta.

    To get a heart - begin the pour as you would a rosetta. When the milk starts to pop up through the surface of the crema, start wiggling the jug, but dont move it back towards you - keep wiggling in the centre of the cup. Then, at the last second, push towards the far end of the cup with a kind of strike-through motion and WALLA! You have a nice heart.

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    Re: macchiarti!

    this afternoons offering in one of my la marzocco firenze cups ... got some stray grinds stuck on my hand, decided to fall off right near the end of my pour. still tasted good


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    Re: macchiarti!

    Matt:

    Impressive stuff.

    Glad you are enjoying the new machine and you obviously got the steam tips sorted.

    Im using the two hole tip from coffee parts at the moment, quite happy with that and easy to get microfoam with.

    No latte art yet though, Im too lazy.

    Grant

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    Re: macchiarti!

    I think its more that Ive adjusted to something faster than a burning-out sunbeam!

    The coffeeparts 2 hole tip is good for upwards of 200mls ... any more and its not powerful enough to push the milk around. The stock tip is great for above 200mls, if not a little too powerful ... not that Im complaining!

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    Re: macchiarti!

    Matt:

    That is pretty well my experience too.

    Grant

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    Re: macchiarti!

    Very impressed, Mattyj. Whatever you are doing, you are doing it right.

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    Re: macchiarti!

    Not quite up to everybody elses standard, but im getting better! :D

    I think someone has mentioned it before but its easier with milk thats not been stretched too much, just a few short injections of air, then a nice long roll to get microfoam.

    Al


  43. #43
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    Re: macchiarti!

    gee, thats nice, but that cup is looking big...

    grab an espresso cup (75ml) and try again.

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    Re: macchiarti!

    Quote Originally Posted by mattyj link=1122446332/30#36 date=1126769161
    this afternoons offering in one of my la marzocco firenze cups ... got some stray grinds stuck on my hand, decided to fall off right near the end of my pour. still tasted good
    Very nice indeed! Are the ones you make for right handed drinkers just as nice? 8-) :D

    Loch "being a pedant" Nescafe ;D :D ;)

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    Re: macchiarti!

    yeah, Im a leftie ... Im just getting back at all you right-handers out there by only poruing decent art for lefties.

  46. #46
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    Re: macchiarti!

    yawn ... another 75ml goodie from my lazy monday-off. I love not working on mondays!


  47. #47
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    Re: macchiarti!

    Matt:

    Mine dont look quite as good!

    It is 23C and sunny here in Perth today.

    I just put my motorbike in for some repairs after an unsuccessful u-turn a few months back and had to walk for 35 minutes from the train station. Nice day for it though.

    Now the machine is on and I will make myself a nice latte. The two hole tip is quite nice for one latte.

    Grant

  48. #48
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    Re: macchiarti!

    my art is a bit off today ... but thats ok coz I feel like playing with camera angles.

    and they tasted very nice.


  49. #49
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    Re: macchiarti!

    the art is slightly back on today ... but the shot pulling is off! This was a 15sec double into two cups - this was the better of the two, but the milk was also a bit fluffy for my liking. Thought Id try a bit of B&W action too.

    Oh yeah, and for a bit of size referrencing, I put my tamp next to the cup, just to show how small these really are.


  50. #50
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    Re: macchiarti!

    I think we will have to start calling these

    Mattyarties!

    Grant

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