Latte Art Challenge[d] - Page 3

[HB]

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?

Side channeling is water taking a shortcut around the puck through a gap created by the loss of adhesion with the basket. I suspect it because of the blonding beginning "here and there" at the perimeter. Rapping the portafilter to knock down grounds can cause it, uneven distribution, or poor edge tamp. A snug fitting piston or Staub four corner tamp to press on the edges can help.

[Beezer]

I took Regulator's advice and stretched the milk less this morning. The result was much better control and more definition on the leaves. My rosetta actually looked like a leaf for once instead of just a blob with leaves. Thanks, Regulator! I took a video of my pour, but I haven't had a chance to post it to YouTube yet.

[Psyd]

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.

In pouring the 'Post-Dinner Fish' the technique requires that the foam be a bit fluffier than usual. Start an aggressive pour, from the near side of the cup to the far, and, with a very quick waggy motion, set the 'bones' of the fish on the return. Make sure that the swipe (the 'spine') is a bit off center to give it the proper 'belly/top-fin' ratio.
'Zat helpful?

[DigMe]

In pouring the 'Post-Dinner Fish' the technique requires that the foam be a bit fluffier than usual. Start an aggressive pour, from the near side of the cup to the far, and, with a very quick waggy motion, set the 'bones' of the fish on the return. Make sure that the swipe (the 'spine') is a bit off center to give it the proper 'belly/top-fin' ratio.
'Zat helpful?

Damn you!



bc <---- fisherman

[HB]

'Zat helpful?

I almost hurt myself laughing...

[popeye]

Puchang, that's some of the best latte art i've ever seen (notice i haven't posted a video of my own) but is that a dirty shower screen prior to the first pour of the day?

[puchang]

Puchang, that's some of the best latte art i've ever seen (notice i haven't posted a video of my own) but is that a dirty shower screen prior to the first pour of the day?

Hi popeye,

Thanks and I look forward to watch your video. That was my first "latte pour" of the day. I did make several straight shots already before the latte so there were some coffee grounds attached to the screen. I usually use a clean wet towel to wipe off any coffee grounds before locking in the portafilter but didn't manage to do that when taking the video .

puchang

[TimEggers]

A submission from the severely challenge[d]:



Yes it's ok to laugh...I did!

[gadflea]

I do not have equipment to make a video, but I thought I would share yesterday's pour. It is the first time anything recognizable has appeared in my milk:



The texture is not great, and there was not enough coffee to really mark the surface, but I was pleased with myself.

[Beezer]

Nice heart!

Here's my latest attempt at a rosetta.



For a change, it actually kinda sorta looks like a leaf.

[Psyd]

I almost hurt myself laughing...

I've been pouring quite a few lately that have a bit of a Japanese Tattoo look to them. Very dragon-like. Most of mine of late, have been dashing out the door capps, and one day soon (when I return from the road) I'll have time to get someone to hold the camera for me. Til then, I'm getting better at my explanations and excuses faster that at pouring rosettes.
BTW, while we're on the subject, sometimes I'll get a perfect rosette pour right up until I go to draw through the leaves (for what a botanist would call the 'midrib') and it draws the whole thing back and compresses it till it looks like a pile of gently used toilet tissue as seen from the side. Any clues as to what to avoid?

[HB]

Any clues as to what to avoid?

I can pass on what Chris Deferio suggested during my mini lesson: Hold the pitcher well above the cup and pour a thin stream. Move the cup across the stream, not the pitcher. Don't rush. Practice this steady, thin pour with water. When you can do it consistently and confidently, move on.

[DigMe]

When you can do it consistently and confidently, move on.

You forgot to end that with ", Grasshopper."

bc

[Psyd]

I can pass on what Chris Deferio suggested during my mini lesson: Hold the pitcher well above the cup and pour a thin stream. Move the cup across the stream, not the pitcher. Don't rush. Practice this steady, thin pour with water. When you can do it consistently and confidently, move on.

I'm guessing that this technique is what you use only when returning the stream through the leaves to make the 'mid-rib'? And that the 'nose' of the pitcher is very close to the espresso for making the leaves?

[HB]

Yes Grasshopper, according to Deferio-sensei, the pitcher begins and ends high above the cup's face. The midrib's thin, high pour is supposed to prevent the leaves from being drawn into the form of a stack of loosely layered toilet paper.

[Psyd]

Yes Grasshopper, according to Deferio-sensei, the pitcher begins and ends high above the cup's face. The midrib's thin, high pour is supposed to prevent the leaves from being drawn into the form of a stack of loosely layered toilet paper.

'Kay. Just checking to make sure that I understood correctly.
"If you can pour the leaf in my cappa, then you may leave."
Master Po, Shaolin Barista Priest

[cannonfodder]

I am going to have to get out my camera and play along. One day I get a nice rosetta, the next I get a pine tree ravaged by time and fire.

[gtrman]

Since my first post in this thread I've come from time and fire ravaged pine trees to consistant ferns.

[RapidCoffee]

I'm spectacularly consistent with internal organs. I can even pour hearts and apples on a regular basis:



But the !@#$%ing rosettas continue to elude me!

[edwa]

John, in your video on the 1st page of this thread it looked as if you used a pretty small pitcher, what size was it?

I wish someone could get Mike mcKoffee to shoot a video his "no waste macchiato" that uses a 3 oz stainless pitcher. Now we're talking art challenged!