Rate Jesh Latte Art

[Gavin1]

Re: Rate Jesh Latte Art

Haha ok heres a few essential things to take note with art with regards to your methods:

3) The distance between the spout of the jug and the crema is crucial. The higher you are, the faster the milk is going to drop and thats why you start the pour slightly higher so the milk pierces the crema.

4) When the time is right, tilt your cup towards you, drop the jug gradually to shorten the distance between crema and spout and you should see the crema around the stream of milk lighten. Rather than jiggling the jug, try to sway it left and right very gently. You dont need a whole lot of jiggling/swaying unless youre aiming for a MASSIVE rosetta.

5) The leaves should form almost immediately when you start swaying. You shouldnt need to sway 10times before the leaves form. Relax, keep the swaying constant and dont pull back yet. let the leaves spread and push forward slightly, then start to ease it back.

6) When cutting through the leaves, lift the jug back up again to increase the distance so the crema doesnt form on the leaves.

Thats pretty much what I do.....always note the distance between your spout and your crema.

Hope that helps!
Gavin

[NewToEspresso]

Re: Rate Jesh Latte Art

Gavin1, Ive tried to do all of that and its almost becoming quite natural now EXCEPT step 4 (the tilting the cup bit). Ive pretty much given that away for now after forgetting to tilt it back to level and have coffee all over my pants and shoes. No doubt I will attempt that again later after I have "naturalised" the other movements. At the moment, its too many things to think about all within a one and a half second time slot. Like trying to play the keyboard with one hand, tambourine with the other, leg on the drums and a harmonica to your mouth and another mic to the side of it for singing...

[Gavin1]

Re: Rate Jesh Latte Art

But its a little difficult to get close to the surface unless you tilt the cup.

[NewToEspresso]

Re: Rate Jesh Latte Art

Going through the youtube videos of experts pouring rosettas, and comparing that to what I do, what I notice thats different is that when the leaves are just being formed, they normally pour into the middle of the cup just swaying left to right and do not move away from the middle until the base of the rosetta gets pushed to the end of the cup and then they move the opposite direction before drawing the stem. So basically what happens the first half of the leaf-forming is that as the swaying to create the leaves is happening, the created leaves gets pushed towards the back automatically. That doesnt happen with me... Maybe its because i start pouring close to the end (base end) and not the centre. The one in the pic I just attached, I tried pouring into the middle, and got a bit of "push" but not like the ones I noticed in the videos. Any comments as to why?

[Gavin1]

Re: Rate Jesh Latte Art

Yup. You need to let the leaves push forward before you start moving backwards. Also how thick/fast you pour affects how the leaves push forward as well.

I dont quite like to "push" too much because it just makes it less defined at the bottom if you overdo it.

[NewToEspresso]

Re: Rate Jesh Latte Art

I take it a faster pour rate pushes it more?

[Gavin1]

Re: Rate Jesh Latte Art

Yup! so as you start to get closer to the surface, pour a bit thicker/faster and you should see the change in color of the crema

[NewToEspresso]

Re: Rate Jesh Latte Art

Tried to follow a bit of that advice and the result from this morning is below... A little bit of improvement I reckon, a few more leaves than before.

Gday NtE,

Just cropped the image down a bit to make it easier to view in most browsers. If you can try to keep all images to a maximum size of 640x480 pixels it would be much appreciated,

Thanks,
Mal.

[Gavin1]

Re: Rate Jesh Latte Art

Definitely a step up!

Try to thin down the stream of milk when you pull through the milk

Good work!

[NewToEspresso]

Re: Rate Jesh Latte Art

My greatest challenge now is trying to repeat this, let alone improve on it. Its almost feels like a bit of a fluke when I manage something like this.

[naked_coffee_kane]

Re: Rate Jesh Latte Art

hey Jesh: if you were to combine the rosetta from this page, and the rosetta from the other page i commented on, it would be the perfect rosetta, take the marbling from the other one, and the detail from this one. Damn your good, i like the scorpions tail (which is what it looks like to me, hehe) keep up the good work..