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  • Improving my contrast

    Hi guys

    Just a quick question on my rosetta (below). The bottom bit lacks contrast - and Im wondering why.

    My beans are freshly roasted (use them within 1 week), the extraction is fine (30ml/30 sec), the espresso sits for max 1 min before pouring, and the milk is foamed nicely with a silky texture.

    Any ideas?


  • #2
    Re: Improving my contrast

    Looks like a base for your rosetta hasnt been set, so the bottom part looks cloudy.
    Only start moving the jug side to side once you see the "cloud" form, dont just start "wiggling" the jug any time you feel.

    Could you maybe post a video of your pouring technique?

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    • #3
      Re: Improving my contrast

      Thats what i wonder about too.
      I have the same problem. I read about Will Priestley in Beanscene saying.. form a bulb at back of cup....what does that mean?

      I can nail the espresso aspect no problems, and i have no problems forming the last half of the rosetta, but the base does lack contrast, same as sanSC,s.

      Gary at G

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      • #4
        Re: Improving my contrast

        Originally posted by 756F626371677F7575060 link=1308474139/2#2 date=1308486239
        I have the same problem. I read about Will Priestley in Beanscene saying.. form a bulb at back of cup....what does that mean?
        Haha, thats what I was trying to convey.
        When youre pouring the milk, the bulb" appears just as the crema is marked by your steamed milk. It kind of looks like a cloud

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        • #5
          Re: Improving my contrast

          Just so i understand clearly, does it mean when i pour out the milk initially into the cup, am i supposed to push out a cloud into the back of the cup? I did just that and it came out like this photo with the washed out base.

          When i have a flat white at my favourite cafe, i marvel at the well defined base. I should do a latte art course just to nail this sucker

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          • #6
            Re: Improving my contrast

            Hmmm I tried again today. The coffee starts to turn a generic cloudy white before the "bulb" of milk appears to mark the crema.

            Something wrong?

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            • #7
              Re: Improving my contrast

              I think theyre trying to say to let the milk surface before moving the jug side to side. Without letting it surface and push through the coffee all you end up doing is mixing in the crema with the milk. Pretty sure the art is made by the foam that comes up to the surface rather than when the foam breaks through the surface of the crema. This hadnt occurred to me until I read this thread as I had never really thought about it.

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              • #8
                Re: Improving my contrast

                Might help some of you guys to watch some youtube videos and pick up some pointers,there are plenty of them there doing lots of different patterns.

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                • #9
                  Re: Improving my contrast

                  I am not an expert but I am starting to get fairly consistent results when I am taking it easy making coffee at home.

                  From watching a lot of youtube videos, Id suggest that the most important thing is to get the milk flowing in the cup.

                  It is hard for me to explain what I mean by this, but when you see people pouring who are really good with their art, you can see the milk creating a flow. This is how when you get the bulb and start to wriggle the jug, it pulls the base around to create that classic wrap around look.

                  Also notice that when they pour they have half filled the cup before they even start to make the pattern. Set the crema well before you begin.

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