• Share on Google+

As you may or may not know, my friends Mish, Willo, and I have been having an international competition called ‘Latte-art-off’. To quote the website Mish made for this competition:

First to demonstrate control over the milk and pattern of a latte by pouring a worthy rosetta pattern.

Simple enough, no? Well, as it turns out, it’s a lot more difficult that it seems. However, I’m providing an update today because I’m getting close!!

The almost-rosetta

:D

  • Reply
    Author
    Michelle

    one one hand – wow, that’s awesome, go you!
    on the other hand – grrrr!

    I am going to apply myself to much frothing this weekend.

    See you on the tumblr!

  • Reply
    Author
    bart

    Hey. I changed up two things for this attempt:

    1. I frothed the milk to the point where it appeared silky and had a sheen to it in the jug. Then, I dunked the steam thingo deeper into the milk so it was no longer skimming on the surface (apparently not introducing any more bubbles). This kept the milk from becoming to light and frothy.

    2. I used the ‘manual’ extraction button instead of the ‘single shot’ one. Single shot is supposed to 40ml or something, but I’ve recently felt it’s not enough because the milk was coming to, and breaking, the surface of the espresso too early — way before I was ready to jiggle. The manual mode lets me extract for as long as I want. Kelly said it still tasted good, even with a bit more coffee extraction. (not that taste matters in this competition :)

    Maybe give these a try. I’ll use these tips again tomorrow to see if I can reproduce my luck again.

    *I said ‘jiggle’* :D

  • Reply
    Author
    bart

    Hmmm… maybe strike that. Haven’t had good results upon subsequent attempts. Back to the drawing board…