So this is one from this morning
You guys are making me look bad. I need more practice!
Wow...... looks amazing
This is probably the best one off my via venezia so far, just need to work on making the leaves flare out and be rounder cos they just look straight and weird now, I guess I need to refine the wrist action.
I suspect a lot of your problems with your leaves actually stems from the final pull through of the rosetta, try slowing down the rate of flow and lifting your jug higher (away from the cup) as you pull through so that it doesn't draw your leaves together as much.
p.s. You might want to resize that picture, it's absolutely huge and I think they ask you here at CS to keep images to something like 550 pixels wide.
I humbly present one of my better efforts, though still a long way to go!
I know the feeling, I feel like I always choke on the pull through...the pressure....too much....must get shakes and ruin otherwise beautiful rosetta...
You could try abstaining from drinking coffee ( heaven forbid) which may help or not help.
Vitamin b and e may help too to relax.
Or an active night..ahem...in the sack may help.
If none of the above works, a stiff whiskey or liqeur.
I've been practising a little lately, not cafe quality but ok for home.
The second leaf has to be drawn quicker than the first leaf due to the cream being thicker after the first leaf has been drawn.
Hope you like it.
One of my better rosettas at home. The shot at the side was for an extra caffeine kick that morning
It's a nice rosetta.....
How large is your pitcher?
Do you use a thermo probe?
How could is your starting temp?
What kinda milk?
- For this one I think I would have used a 600ml pitcher from coffee parts
- I use my hand to feel for temp
- Our fridge is stable around 3 degrees and
- We use Maleny Dairy's pasteurised only full fat milk.
Love to hear that, i was about to get a thermometer because i was worried that just feeling the heat may be imprecise.....
Looking at you art has reassured me that i don't need one...
Was a good day on the wand today and had the chance to snap this vid.
niceI think it'll be better if the bottom is slightly bigger
A bit ugly, but here is my first pour for the day - I haven't spent any real time behind a commercial machine in years.
Poured as a Cap, but doesn't really have any definition.
I shall revive this thread by posting a single as well as a double rosetta.
Feel free to add your feedback.
The blend was a Brazil, Guatamala and Yirgacheffe.
Milk is Bannister Downs full cream.
Machine of choice is the Marzocco Strada PB and the Mazza Robur. Cup by Somage.
here is todays effort
a nice Guatemala single origin, and just your off the shelf safeway skinny milk
got home from work and just poured myself this one
Love the wooden PF handles. Very nice touch.
My previous machine was a giotto premium, which was around 8 - 9 years old, and never let me down, so was happy to stick with rocket for my new machine.
I don have any complaints at all about functionality, there has been talk of lack of steam, but i dont have any issues there at all and didnt feel i needed any learning curve over the HX machine.
If i had one complaint, that would be the way the pid controller connects to the machine. I understand Rockets reason for doing it, but would have rather the pid controller been build into the body.
However, i now find i just leave it off and only plug it in if i need to make a change
Thought I,d return to this forum with a Friday coffee shot from the back of my mobile coffee van.
Certainly is difficult to keep in touch with coffee forums and fishing when there's a zillion and one things to keep track of as a independent business.
I,ve never seen decent latte art from other mobile coffee vans due to takeaway cups that have lids. They just pour and put the lid on.
In my case I prefer to make art on every cup even if it's just a simple heart.
It is a part of coffee making which keeps the passion alive and well.
Have a great Sunday.