Results 1 to 19 of 19

Thread: latte art question

  1. #1
    Junior Member
    Join Date
    Sep 2010
    Posts
    21

    latte art question

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    hey guys,

    Im just starting to get into latte art and im just wondering... how important is it to have the right creama? At the moment my shots are pouring in 10 seconds...so my creama isnt really thick...does this effect how the milk will sit with the creama?

  2. #2
    Senior Member
    Join Date
    Jul 2008
    Location
    Port Fairy
    Posts
    2,993

    Re: latte art question

    10 seconds is just so wrong :o Are you grinding your own and what machine/grinder combo do you have?

    Yes a decent crema is needed to pour art on too but as the art doesnt make the coffee taste any better get the shots right first ;)

  3. #3
    Member
    Join Date
    Sep 2010
    Posts
    77

    Re: latte art question

    Im only a coffee newbie myself, but Ive noticed that the thicker richer crema produces a distinctive late art.

    Espresso of basic quality seems to mix more with the milk? So it kinda becomes all one colour? This might just be me, but imagine mixing blue cake icing into red water, youre probably going to get purple goop.

    But pouring blue icing into something the same consistency, I.e. Red icing youre more likely to keep the colours separate to make patterns with?

  4. #4
    Member
    Join Date
    Sep 2010
    Posts
    77

    Re: latte art question

    Also to increase the shot time either grind finer or tamp harder or a bit of both and see how it goes? You should aim for roughly 30ml in 25-30seconds

  5. #5
    Member
    Join Date
    May 2007
    Posts
    80

    Re: latte art question

    hi guys, actually crema or the lack of it doesnt affect your ability to do latte art. check out the vid in this link:

    http://www.jimseven.com/2009/07/10/video-5-the-return-of-the-absurd/


  6. #6
    Junior Member
    Join Date
    Sep 2010
    Posts
    21

    Re: latte art question

    nuts... i guess it all comes back to the milk?

  7. #7
    Senior Member
    Join Date
    Jul 2008
    Location
    Port Fairy
    Posts
    2,993

    Re: latte art question

    Quote Originally Posted by 7F7D776B222225120 link=1284427262/4#4 date=1284432952
    hi guys, actually crema or the lack of it doesnt affect your ability to do latte art. check out the vid in this link:
    And when it is James Hoffman driving the machine it is not a fair comparison for any newbie to be told it is OK ;) Get the crema and the shot right first!

  8. #8
    Member
    Join Date
    Sep 2010
    Posts
    77

    Re: latte art question

    oops :) well... at least i learned something (also feel a bit silly). thanks for the great video link moey!!

    good luck john! still think though its worthwhile improving your shot. it will make everything taste better at the very least. Such a fast pour is likely to tast a bit :/ but maybe not!! i feel like everything i thought i knew has been turned on its head :-X :-[

  9. #9
    Junior Member
    Join Date
    Sep 2010
    Posts
    21

    Re: latte art question

    haha thanks for your replies... i really was hoping that it was the creamas fault that i wasnt getting the latte art down...

    Looks like i need to spend some more time on the milk...

  10. #10
    Member
    Join Date
    Sep 2010
    Posts
    77

    Re: latte art question

    hehe dont worry john!! i think too the milk is the hardest part....

    but it will come with time and practice...


    .... at least thats what i keep telling myself ::)

  11. #11
    Member
    Join Date
    May 2007
    Posts
    80

    Re: latte art question

    i agree with beanflying that its much more important to get the taste right before worrying too much about the art i was just making the point that it can be done without crema.

  12. #12
    Junior Member
    Join Date
    Sep 2010
    Posts
    21

    Re: latte art question

    Thanks Ellie for the encouragement...
    its nice to know that there are other people trying to push through in the milk department...

    Oh the day when ill be able to do a perfect rosetta... I had a laugh

  13. #13
    Member
    Join Date
    Sep 2010
    Posts
    77

    Re: latte art question

    The quality of the steam wand is also a big factor in how long it takes to master :) lower end machines (like mine) dont build up the same amount of pressure hehe so results can be a little hit and miss :) :-[

  14. #14
    Junior Member
    Join Date
    Sep 2010
    Posts
    21

    Re: latte art question

    Its funny because i just finished making 3 coffees....and my milk is ALWAYS nicer on the last coffee.... so it looks like my machine steam wand pressure gets better as it goes along... does that sound about right? I just have a $150 Breville cafe Modena...

  15. #15
    Sleep is overrated Thundergod's Avatar
    Join Date
    Jul 2006
    Location
    Sydney
    Posts
    10,496

    Re: latte art question

    Quote Originally Posted by 3F343136303D5E0 link=1284427262/13#13 date=1284495792
    so it looks like my machine steam wand pressure gets better as it goes along
    Or you get better with practice.

  16. #16
    Junior Member
    Join Date
    Jan 2008
    Posts
    5

    Re: latte art question

    I tend to find a really thick crema can make it more difficult in some circumstances, I have seen many baristas pour great art on a ristretto with dissipated crema.

  17. #17
    Senior Member sidewayss's Avatar
    Join Date
    Jun 2010
    Location
    Perth, Western Australia.
    Posts
    1,434

    Re: latte art question

    Apart from technique, a machine which can pump out a good strong steam and small holes in the wand tip will play a good part in good microfoam.
    A good crema on the espresso means the quality is good and the shot is done well, which is the most important and crucial factor in any coffee, latte art or not. I,d very much prefer a good coffee done well without art than latte art with badly made espresso base.
    People may judge a book by the cover first, but when they turn the page and there,s not much there, then it,s not worth reading.
    Dissipated crema in a short time usually means it will be bitter and over extracted.

    Gary

  18. #18
    TC
    TC is offline
    .
    Join Date
    Oct 2004
    Location
    Melbourne
    Posts
    14,665

    Re: latte art question

    Quote Originally Posted by 445E535240564E4444370 link=1284427262/16#16 date=1285053332
    Dissipated crema in a short time usually means it will be bitter and over extracted.
    Not necessarily Gary,

    A good, pale crema is not something Id want to drink ::)

    Lack of crema can also mean fresh or a whole host of other things. The presence or absence of persistent crema is not the be all and end all.


  19. #19
    Senior Member sidewayss's Avatar
    Join Date
    Jun 2010
    Location
    Perth, Western Australia.
    Posts
    1,434

    Re: latte art question

    Quote Originally Posted by 0C393433071B373E3E3D3D580 link=1284427262/17#17 date=1285054400
    Quote Originally Posted by 445E535240564E4444370 link=1284427262/16#16 date=1285053332
    Dissipated crema in a short time usually means it will be bitter and over extracted.
    Not necessarily Gary,

    A good, pale crema is not something Id want to drink ::)

    Lack of crema can also mean fresh or a whole host of other things. The presence or absence of persistent crema is not the be all and end all.
    You,re right there Chris.
    Do correct me if wrong. Pale crema is the other side of the espresso coin, caused by a coarse grind, thus underextraction and fast pour = sourness/lack of flavour??
    Ideally good crema is golden reddish colour.
    I have had great espresso which didnt have much crema, it could have been the type of bean itself. Some beans produce better crema than others due to their own unique polyphasic colloid make up.
    As for latte art, i have made great ones with and without crema. The only ones i havent made yet is the one where cocoa is sprinkled on espresso before pouring.

    Gary



Similar Threads

  1. A basic question: What is the difference of a latte and a strong latte?
    By cherni78 in forum General Coffee Related...
    Replies: 36
    Last Post: 9th October 2012, 05:03 PM
  2. Latte art question
    By maheel in forum Art Gallery
    Replies: 2
    Last Post: 23rd January 2010, 11:24 PM
  3. Heres a silly question - latte art vs cappuccino art
    By tashie in forum Milk Froth and Bubbles
    Replies: 13
    Last Post: 28th December 2009, 08:14 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •