Yes. But youll have to take your "froth enhancer" off.
question as the thread title suggests.. ive been trying with my Gaggia Platinum Vision but with no joy..
Ive watched quite a few youtube videos on frothing etc, but they tend to be using commercial machines.. so would love to know if its possible..
Yes. But youll have to take your "froth enhancer" off.
depends what machne you have.
i think in general, that while less powerful steamers are a bit more manageable in that you have more time, sometimes not having enough steam makes achieving microfaom pretty difficult..
looks like from your avitar you are pritty good
Ive been away for 6 months but heres the first coffee I made on the 6910 when I got back to work on Tuesday.
As I was steaming the milk I was agonising over how slow it was but when Id finished the milk looked good.
Not a bad result I think.
I got latte art out of my $99 sunbeam ristretto that is equally good as from my new machine. The new machine with such a big boiler puts out pretty much as much steam as a commercial one so answer is a definate yes you can.
thanks for the replies.. im probably not getting the right microfoam happening..
i guess ill just keep trying.. :)
definitely....this one was out of my old silvia...
there was once I managed to get semi-acceptable art out of a free Breville machine that a mate got from a credit card application.
Like charlie said, put the froth enhancer in the bin, get the right size jug, and away you go!
Yep. Ive even managed to do some good milk on a Delonghi Cafe Norma. You have to get rid of the froth enhancer, as mentioned earlier, but it can be done. Practice, practice, practice.
Thats pretty damn impressive gavin. Something to aim for :-?Originally Posted by 363027383F510 link=1246514437/7#7 date=1246587080
This one was the only one I bothered to take a picture of with my old $99 machine. *Have done far better though
This was the only photo I have with my new $1500 machine.
ok can someone tell me what a froth enhancer is, this is my machine:
I would say its everything from the rubber holder on the steam arm down. They are sometimes referred to as a panarello (sp?)
I daresay once that comes off, you will be left with a short, metal only steam wand with one hole. Might be a little shorter than optimum, but steaming can still be done.
thanks for clearing that up.. will be removing it and giving it a crack..
what is the crema like from your machine? *A lot of autos can be a bit lacking I think. *If the crema isnt dark and rich then you will struggle to get nice latte art. *Try dusting with cocoa before you pour ur art.
Some would say it is from the bottom of the plastic thing up wouldnt they ;DOriginally Posted by 434451474A5C7A141C1C1C250 link=1246514437/12#12 date=1246592055
I reckon it would be safe to say that your machine has a boiler so your chances are even better than those domestic machines with thermoblocks.
well after the pointers of taking of the enhancer my milk is coming out very nice indeed, i will post a photo the end art when i perfect the pour.. thanx again for the tips!
Isnt latte art an interesting thing. A few years ago it seemed every reasonable cafe tried to outdo each other. Then I noticed many places not bothering with art at all or the "put the card half way across and shake chocolate".
Best thing with all this was flavour seemed to improve.
Having said that, I still play around with the art but usually cover it in chocolate for the taste. My single boiler ECM Botticelli (domestic) easily equals my commercials, but I had to put in the www.coffeeparts.com 2 hole steam tip. The other hint would be to keep the heater element on all the way through the steaming
PS I think the inside of the Saeco Via Venezia panarello (just the pointy black Plastic bit with the single hole) would fit over the arm of the steam tip and extend it. Its also great for fine microfoam (also on things like the mokita combi and its variations). Again thats after you take the outside sheath off
Hi telemaster, I too think latte art is funny, I used to love giving myself little challenges of art during quiet times in the various cafes Ive worked in but have to say that i much rather have a coffee that is extracted beautifully on a clean machine then get a leaf in my cup. Definitely a great way too have fun but i really see it has become overrated lately. Good to see more people focusing on the coffee rather than the art
If it it had to be one or the other Id agree but once the good coffee is extracted theres nothing to stop adding some nice art if the maker is capable.Originally Posted by 4253575B54594C360 link=1246514437/17#17 date=1247653314
totally agree there it is nice to get a picture but just hate it when i see good baristas stressing when they cant make a picture but still make an awesome coffee.
Answer: I have no idea. I certainly cant!
Originally Posted by 14213634043C213E323F37530 link=1246514437/20#20 date=1247658784
I can do a Pro Hart style with both Coffee and Coffee Puks... Any thing else is just luck...
Maybe there should be another section in coffeesnobs, something like. "Coffee taste"
Id be the first to agree that in most things the old idea of "presentation is everything" is true- you dont want a greasy cup or coffee grounds everywhere and art is pretty.
My thoughts about art versus taste began a few years ago when my wife and I were on holidays and we had a run of art competition-winning classy looking coffees that were so either burnt or over-extracted that we had constant acid stomachs. We then had the pleasure to have the opposite a while later- that was when we started to see those half brown half white topped cappuccinos which tasted rich and sweet. Im sure all of the baristas had been trained- just maybe with a different focus.
I know you cant generalise and I apologise to petar for derailing the thread!
ive finally cracked this and have been doing consistent micro-foam.. thank you CS! 8-)
Im glad this thread is here :)
Ive been stressing. My coffee flavour and milk texture has come on in leaps and bounds since joining CS and buying a grinder BUT my latte art is woeful (thats talking it up :D)!
I practice and practice but the best rosetta Ive done has looked like a tortured cactus :(
Now I feel content just to have nice coffee without worldclass art on top 8-)
I get much better microfoam and latteartable milk with the Breville Ikon at the shop than I do with my 6910 at home. Drives me nuts that I can do it on a $130 machine but not a $800 one. The Ikon has a 2 hole tip and takes much less time to steam milk than the 6910.
Overall though, the coffee is better from the sunbeam, better extraction so wont be "upgrading" the home machine to an Ikon anytime soon
Ive been trying for months now, with my Rancilio Silvia. One thing - without a good grinder, you have no chance of creating the crema necessary for latte art.