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Thread: Please explain..

  1. #1
    Senior Member
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    Please explain..

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    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.


    :-/

  2. #2
    Senior Member Koffee_Kosmo's Avatar
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    Re: Please explain..

    Are you telling us that your father makes better coffee and milk art than you * :-/

    I can make better crema on my Greek briki
    So I dont find it unusual * :P

    With regards to milk
    Most people over steam

    KK

  3. #3
    Sleep is overrated Thundergod's Avatar
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    Re: Please explain..

    If it wasnt well defined it may well have been frothy milk floating on top of the coffee; not difficult.

    Dont guess, get him to show you how he did it.

  4. #4
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    Re: Please explain..

    Quote Originally Posted by 13373E3E3D3D0713372B3537580 link=1277615334/1#1 date=1277615765
    Are you telling us that your father makes better coffee and milk art than you * :-/
    When it comes to stovetop, yes.. I dont know how he does it, but he sits there with his hand on the side of the percolator and by the touch and sound of it, he adjusts the stove temp to get the optimum out of the beans.

    and as for the milk.. by no means was it silky microfoam, but somehow he still managed a rosetta.

    Quote Originally Posted by 13373E3E3D3D0713372B3537580 link=1277615334/1#1 date=1277615765
    I can make better crema on my Greek briki
    So I dont find it unusual * :P
    Maybe the two of you should get together to discuss youre freakish talent for getting nice crema off non-espresso machines. *;D
    meanwhile, ill happily sit there and watch the golden ecstasy pour out of my La Pav. *8-)

    Quote Originally Posted by 13373E3E3D3D0713372B3537580 link=1277615334/1#1 date=1277615765
    With regards to milk
    Most people over steam
    Thermometers help ;)


  5. #5
    Senior Member Yelta's Avatar
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    Re: Please explain..

    Quote Originally Posted by 393D2633203D520 link=1277615334/3#3 date=1277616718
    ill happily sit there and watch the golden ecstasy pour out of my La Pav.
    Good to know youve finally taken delivery K, how are you getting on with it? :)

  6. #6
    Senior Member
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    Re: Please explain..

    Quote Originally Posted by 546861796C0D0 link=1277615334/4#4 date=1277619037
    Good to know youve finally taken delivery K, how are you getting on with it? *:)
    LOVING it *:D.
    haha.
    for me, and im sure many others around here, coffee is a ritualistic thing, all about the process. *so the La Pav is perfect.
    its so tangible and you really get into the whole process from start to finish with the little machine.
    and as strange as it will sound to some, not every shot is perfect, which is awesome, keeps you on your toes and makes it that much more rewarding when you do get it right. (granted, this might not be so good in a commercial environment) *;D

    Ive grown in my understanding of the coffee making process so much since ive been using the Pav. *from the grind to dosing and tamp and waterflow.

    such a great experience from a great machine.
    :) :)
    </rant>



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