Originally posted by woodhouse
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Latte art = good coffee. Common myth
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OK, show me a video of latte art being poured on an espresso shot with zero crema and I'll buy it.Originally posted by Ronin View PostYou don’t need crema to produce latte art MM
Look at any of the vids on YouTube with matcha, hot choc, velvet late (beetroot powder), blue algae ect. None of these have crema. It’s all about setting the milk evenly
In the context of this discussion, I think it would be pretty easy to tell whether the shot was crema-rich and therefore potentially good - or flat, lifeless and crap - even if there is some kind of pattern. But I'm happy for someone to prove me wrong...
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Ahhh I remember watching a video that did this direct comparison, the fellow scooped the crema completely off, and still poured great art that had a nice contrast. Have looked everywhere and I can't find it though sorry.. but it is doable.Originally posted by Magic_Matt View PostOK, show me a video of latte art being poured on an espresso shot with zero crema and I'll buy it.
In the context of this discussion, I think it would be pretty easy to tell whether the shot was crema-rich and therefore potentially good - or flat, lifeless and crap - even if there is some kind of pattern. But I'm happy for someone to prove me wrong...
But relating to the original post, just came across this, very interesting article!
https://baristahustle.com/blogs/bari...ee-taste-worse
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YouTube is your friend MMOriginally posted by Magic_Matt View PostOK, show me a video of latte art being poured on an espresso shot with zero crema and I'll buy it.
In the context of this discussion, I think it would be pretty easy to tell whether the shot was crema-rich and therefore potentially good - or flat, lifeless and crap - even if there is some kind of pattern. But I'm happy for someone to prove me wrong...
Search for it, or if I have time later I’ll do it & list the links
The whole point of this thread is to open minds. What is commonly believed is not always fact. While this forum is great for home and beginner baristas, it’s not speciality coffee level.
No disrespect intended
The reason I started posting again periodically is to give back. I learnt from this forum s long time ago and now I’m in a position of knowledge to assist in others journey.
Coffee snobs are the best and worst customers, but I’m getting off subject now
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