ok, so I was under the impression that you needed to have perfectly textured milk along with a nice crema on your espresso in order to get decent latte art.
i was shocked when my dad just served me a flat white off a stovetop percolator with stovetop heated, not steamed, milk... and it had a rosetta ontop.
it wasnt pretty and didnt have nicely defined delicate lines, however it was a rosetta none the less.
..this just shocked me as, as far as im aware, there is no way you can get textured milk with a saucepan and whisk. and its equally difficult to get crema out of a percolator.
:-/
i was shocked when my dad just served me a flat white off a stovetop percolator with stovetop heated, not steamed, milk... and it had a rosetta ontop.
it wasnt pretty and didnt have nicely defined delicate lines, however it was a rosetta none the less.
..this just shocked me as, as far as im aware, there is no way you can get textured milk with a saucepan and whisk. and its equally difficult to get crema out of a percolator.
:-/


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