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First off, i know this isnt strictly latte-art related...but when you think about it, it is.
The crema is the canvas for all the lovely art we try and emulate, and the quality, colour and texture all alter the result.
So basically, im hoping for some discussion of how to get the most out of the crema to provide a better base for any subsequent free-pouring.
...like that elusive deep-red for instance.
The crema is the canvas for all the lovely art we try and emulate, and the quality, colour and texture all alter the result.
So basically, im hoping for some discussion of how to get the most out of the crema to provide a better base for any subsequent free-pouring.
...like that elusive deep-red for instance.
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