Latte Art Challenge[d] - Page 2

[DC]

Thanks Dan and John,

Already seeing some improvements, this thread is proving to be very useful

John - that looks like a Phoenix, very cool!

[puchang]

Hi Dan and everyone!

Here "are" my latte art challenged. I cheated because I took two videos. Had to set up the camera on the dining table to get a nice video background so I was bending my body when pouring the milk. The cappuccino pour didn't come out as I would like it to be so I poured a latte as a second try. I hope this is ok.





puchang

[HB]

First try, no editing, no do-overs, etc.

Nice looking tamper, why did you move it!

The cappuccino pour didn't come out as I would like it to be so I poured a latte as a second try. I hope this is ok.

The second one looked very tasty. If that's your (nearly) first try, I look forward to seeing your best try...

[RapidCoffee]

Nice looking tamper, why did you move it!

Um... a masochistic desire to display my pathetic latte art skilz to the whole friggin' universe?

IMHO, anything I pour that doesn't resemble an internal organ is a success. ("Hey, nice pour! That's your lower intestine, right?")

[gtrman]

IMHO, anything I pour that doesn't resemble an internal organ is a success. ("Hey, nice pour! That's your lower intestine, right?")

Well, it kind of looks like a heart, which is technically an organ (....says the kid who poured a bubbly squiggle )

[DigMe]

Hey guys, help me out here! How do you mount your camera to get a bird's eye shot?! I was about to do this this morning and the only way I could come up with was sitting on top of the mazzer doser lid and kind of leaned against the cabinets. Just as I'm about to go the camera falls off, skitters across the counter and I caught it just before it fell off on the floor (try THAT with a pitcher full of milk!). I'm not going to try this while holding the camera in one hand. How do I set up my camera?!

bc

[HB]

I use an inexpensive Slik U-112 tripod. Most cameras accept a bolt / shoe arrangement for this purpose.

[RegulatorJohnson]

i hold it in my other hand. but i usually like to tilt the cup. i have a mini tripod that i was using for the first time in my vid.. it fell off the table so i picked it up and went with the hand held like i normally do.

a zip lock bag of rice or a little bean bag or a bag of coffee beans will sometime hold the camera in a good place.

jon

[puchang]

The second one looked very tasty. If that's your (nearly) first try, I look forward to seeing your best try...

Dan,

How about the whole process from start to finish? Some friends came over this morning so I had them taking a video for me. As you will see, espresso extraction was faulty and I wasn't able to make a heart on top of the rosetta as planned so I won't say that is my best try. I don't actually drink latte so I couldn't comment on the taste. He thinks the latte was good and smooth. This was my first pour of the day. I appreciate critical comments.



puchang

[Cathi]

Great footage, especially the steaming.

[Psyd]

Well, it kind of looks like a heart, which is technically an organ (....says the kid who poured a bubbly squiggle )

I refuse to be constrained by 'traditional' art concepts, and will pour 'outside of the box'. Abstract impressionist pours that would make Pollock blush, the 'Japanese Descending Koi' that would garner gushings from even the most austere asthetic kanji calligrapher, as well as post-impressionistic works that would bring Munch immediately to mind. 'Ghosts traveling through a Wall', 'Alien Visitations', 'a horsey', 'a ducky', and 'That One that looked like Bob' are amongst the non-traditional art pieces I've rendered to the public recently.
We really do need to expand our horizons, or I need to practice more...

[Beezer]

[youtube]http://youtube.com/watch?v=bCDlxy3f-bQ[/youtube]

[jesawdy]

This thread has proved helpful.....


Bad - (avert your eyes, I know it's REALLY UGLY )


Better - (OMG! Leaves!... first time ever )

[HB]

As you will see, espresso extraction was faulty and I wasn't able to make a heart on top of the rosetta as planned so I won't say that is my best try.

Your dosing and distribution looked good and the way the grind of the Macap conical "lays out" makes your job a little easier. Do you think this frame of the video is indicative of side channeling? The pour certainly beaded evenly; I would like to know how it tasted.



BTW, I've noticed you and a couple others swirl the crema before pouring. Are you trying to even it out for prettier art?

I refuse to be constrained by 'traditional' art concepts, and will pour 'outside of the box'. Abstract impressionist pours that would make Pollock blush, the 'Japanese Descending Koi' that would garner gushings from even the most austere asthetic kanji calligrapher, as well as post-impressionistic works that would bring Munch immediately to mind. 'Ghosts traveling through a Wall', 'Alien Visitations', 'a horsey', 'a ducky', and 'That One that looked like Bob' are amongst the non-traditional art pieces I've rendered to the public recently.

When I post my next video and need excuses, I'm contacting you.

[RegulatorJohnson]

BTW, I've noticed you and a couple others swirl the crema before pouring. Are you trying to even it out for prettier art?

i swirl it to wet the sides of the cup and also because it seems like the surface of the crema gets dry or something, the milk punches through better hard to explain. and sometimes there are large bubbles to pop

one thing i notice from everyone else videos is that the milk seems over fluffy, maybe a bit less aggressive or less of a stretch or maybe try to understretch it might make thinner "ink" for drawing. i found i made the best insight when i messed up and understrecthed. less fluffy. more liquid.

it also looks like you guys use more milk than i normally do.


jon

[Italyhound]

OK so I wanted to play and prepared myself mentally for e-giggles since I only do macchiati which has been a pain in the neck.

The video shows that even a broken clock is right twice a day. My best yet - and I swore no retakes were to be done. Had I not been so excited in mid pour success I would have tried to go further but I got a little tulip thing on top - er ... I meant to do that - yeah I meant to do that.




Evan

[DigMe]

Ok, this morning I finally got this done before church. I never could get the camera set up for a bird's-eye view but I think you can still see the lameness anyway. This is into a 6oz cup:



I was too quick and waggy with my shaking and then I went off-center on the stem. I'm now officially not a fan of filming things in one take.

Tasted great though!

bc

[HB]

I was too quick and waggy with my shaking and then I went off-center on the stem.

Chris (Psyd) can help me with the interpretation perhaps? Seriously, no worries, I've had lots of pours like that. As you said, the pour seemed rushed / forced, and the foam was too airy for detail.

[FredtheWhale]

... since I only do macchiati which has been a pain in the neck.

Nice one.

[puchang]

Your dosing and distribution looked good and the way the grind of the Macap conical "lays out" makes your job a little easier. Do you think this frame of the video is indicative of side channeling? The pour certainly beaded evenly; I would like to know how it tasted.

Hi Dan and everyone,

I feel the pour was a little bit faulty because some dropplets appeared at four corners before everything else. It seems that the pour could have been longer and slower before it blonded if those dropplets weren't there. I couldn't judge if the frame is indicative of side channeling or no because I'm not 100% sure about its definition. What do you think? As far as the taste go, I seldom drink latte so I can't tell you how it tasted from my personal experience. My friend, the cameraman, got the latte and he certainly thought it was quite tasty . The blend is the imitation black cat I got from CG and some better straight shots I pulled the other day were pretty good actually. I don't konw if I roasted it right but I got some earthy flavors, chocolate and muted berry notes.

BTW, I've noticed you and a couple others swirl the crema before pouring. Are you trying to even it out for prettier art?

I saw some professionals swirling the cap before the pour so I imitate it. Also, as Jon has pointed it out, swirling the cup can break up some crema bubbles and that leaves a better looking surface after the pour.

puchang