After what seems like a lifetime, Im finally some semblance of a rosetta. Still not quite perfect but these are my observations. To those of you who are getting nice rosettas consistently, please comment on the following observations to see if Im on the right track to getting that perfect rosetta:
1. Ive started steaming milk without a thermometer, had been very hesitant to not use it in fear of burning the milk but having discarded the thermometer, I find that Im watching the milk more and detecting the changes in colour and texture which then results in a milk texture which is better and more consistent than "stretch to 35 degrees and then plunge the wand deep to 65 degees"
2. Milk that Ive managed to get some form of art - the texture is one that you can describe as creamy. When Im swirling the jug just before pouring, the one that comes out better artwise tends to be creamy thick, thicker than normal milk anyway.
But it seems theres that delicate balance of where the ideal thickness needs to be at.
Too thin (not stretched enough) and I get a flat white and the leaves of the rosetta barely comes out even towards the end.
Too thick and I get fat leaves, more like a christmas tree than a rosetta.
3. "When the milk is well textured, the art pours itself" - I get told this on more than one occassion. While I havent found this to be true ie. art pouring itself, when the texture is nicely balanced, thick but not too thick, I find the pouring part easier, especially at the forming of the leaves. It still doesnt pour itself, the rate of pour ie. how much milk comes out, there seems to also be that zone where the leaves will just form out nicely. If i dont tilt the back of the jug enough, nothing froms on the surface. Overtilt and too much comes out and I dont have enough time to form the leaves and the cup is full to overflowing. At the same time, when overtilting, whatever pattern i try to form in that short time also ends up more "blobby", anywhere from fat leaves to cream blob.
4. Still getting better rosettas on the Gaggia Carezza than the Silvia. What are the observable differences?
I get more stretching time on the Gaggia because the initial steam is weak but it builds up stronger which works out great for the swirling phase. I have sufficient time to correct the tip position in the stretching phase.
On the silvia, the steam is much stronger and heats up quicker so if i dont stretch enough in that short time, what I end up with is what i end up with.
Not sure if dry steam is the problem with the silvia. With the Gaggia, the bleeding process is simple. Hit the steam switch, count to 5 and bleed for 2-3 seconds and its dry steam after that. Weak, but dry. I start steaming pretty much immediately after the boiler is on the whole time.
On the silvia, a lot of water comes out during bleeding and it seems as though after the initial gush (approx 60ml), spurts of water comes out in between the dry steam after that.
Any comments or further tips to improve the art?
1. Ive started steaming milk without a thermometer, had been very hesitant to not use it in fear of burning the milk but having discarded the thermometer, I find that Im watching the milk more and detecting the changes in colour and texture which then results in a milk texture which is better and more consistent than "stretch to 35 degrees and then plunge the wand deep to 65 degees"
2. Milk that Ive managed to get some form of art - the texture is one that you can describe as creamy. When Im swirling the jug just before pouring, the one that comes out better artwise tends to be creamy thick, thicker than normal milk anyway.
But it seems theres that delicate balance of where the ideal thickness needs to be at.
Too thin (not stretched enough) and I get a flat white and the leaves of the rosetta barely comes out even towards the end.
Too thick and I get fat leaves, more like a christmas tree than a rosetta.
3. "When the milk is well textured, the art pours itself" - I get told this on more than one occassion. While I havent found this to be true ie. art pouring itself, when the texture is nicely balanced, thick but not too thick, I find the pouring part easier, especially at the forming of the leaves. It still doesnt pour itself, the rate of pour ie. how much milk comes out, there seems to also be that zone where the leaves will just form out nicely. If i dont tilt the back of the jug enough, nothing froms on the surface. Overtilt and too much comes out and I dont have enough time to form the leaves and the cup is full to overflowing. At the same time, when overtilting, whatever pattern i try to form in that short time also ends up more "blobby", anywhere from fat leaves to cream blob.
4. Still getting better rosettas on the Gaggia Carezza than the Silvia. What are the observable differences?
I get more stretching time on the Gaggia because the initial steam is weak but it builds up stronger which works out great for the swirling phase. I have sufficient time to correct the tip position in the stretching phase.
On the silvia, the steam is much stronger and heats up quicker so if i dont stretch enough in that short time, what I end up with is what i end up with.
Not sure if dry steam is the problem with the silvia. With the Gaggia, the bleeding process is simple. Hit the steam switch, count to 5 and bleed for 2-3 seconds and its dry steam after that. Weak, but dry. I start steaming pretty much immediately after the boiler is on the whole time.
On the silvia, a lot of water comes out during bleeding and it seems as though after the initial gush (approx 60ml), spurts of water comes out in between the dry steam after that.
Any comments or further tips to improve the art?

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