Microfoam/latte art stayed until the last sip. Why?
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So I have been trying again to be able to make some type of decent design in my macchiato's and lattes. Last time I had an espresso setup it just never really happened no matter how much I tried. This time around I have been getting sooo close its frustrating. I bought some JoeFrex 12oz frothing pitchers and the design I think has helped me. If I get the microfoam right at the end of the pour I can see the design forming just about every time, but so far can't quite finish. They end up looking almost like a tulip.
Anyway I had been using whole milk and then for some reason I slipped and picked up 2%, so it took a few tries to get the microfoam to work with the less fat. This morning for the first time I used Kimbo Superior and after many tries I finally got a decent shot that I made a macchiato out of. I use about 3oz of milk and I got the microfoam perfect. Got close again on the design, but this time something happened that has never happened to me before. Usually by the first or 2nd sip the design is gone and the foam has mostly melted into the drink. This time I could still see a bit of the design on my last sip, the whole thing seemed to float on top. The drink actually stayed hotter longer because the foam made a kind of seal and kept a lot of the heat in the coffee. Is that the way its supposed to happen, and I just haven't ever got it right until now? Or is it because the crema on the Kimbo is much much more stable then the Redbird I was using?
Anyway I had been using whole milk and then for some reason I slipped and picked up 2%, so it took a few tries to get the microfoam to work with the less fat. This morning for the first time I used Kimbo Superior and after many tries I finally got a decent shot that I made a macchiato out of. I use about 3oz of milk and I got the microfoam perfect. Got close again on the design, but this time something happened that has never happened to me before. Usually by the first or 2nd sip the design is gone and the foam has mostly melted into the drink. This time I could still see a bit of the design on my last sip, the whole thing seemed to float on top. The drink actually stayed hotter longer because the foam made a kind of seal and kept a lot of the heat in the coffee. Is that the way its supposed to happen, and I just haven't ever got it right until now? Or is it because the crema on the Kimbo is much much more stable then the Redbird I was using?
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Stable crema from freshly roasted beans can definitely be a factor: not sure how different it was in your case, but if it was different enough to notice it was probably a factor. As for the art lasting as you drink, that seems normal to me, it should not be melting into the drink like that. If both types of beans were freshly roasted, then it could be that one needs a different grind/dose to get more stable crema.
I get beans from a nearby shop, day of roast. Sometimes I end up with some past their prime and when I use them, the crema is thin, weak, the shot pulls much faster, etc. So mostly, if I don't finish off the bag in time, I grind the rest for my wife's drip machine.
I get beans from a nearby shop, day of roast. Sometimes I end up with some past their prime and when I use them, the crema is thin, weak, the shot pulls much faster, etc. So mostly, if I don't finish off the bag in time, I grind the rest for my wife's drip machine.
- JR_Germantown
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Ok, well it's actually the crema from the "stale" Kimbo Superior that seems to have done it, as it did it again with my 2nd drink today. The redbird gets decent crema as it pours, but it dissipates very quickly. The crema on the Kimbo does not seem to dissipate much at all.
I guess that means I didn't have the Redbird dialed in as well as I thought? My microfoam also seems to be getting better too, so I'm sure that is part of it as well.
I guess that means I didn't have the Redbird dialed in as well as I thought? My microfoam also seems to be getting better too, so I'm sure that is part of it as well.
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That is a pretty pour there! My crema doesn't look that pretty lol, what beans did you use?JR_Germantown wrote:Thought that was normal, as long as you don't slurp the top off.
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Jack
- JR_Germantown
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These were some "Forty-Six" from Counter Culture. I like their "Big Trouble", too. And "Slow Motion" is really good, for decaf.
Jack
Jack
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Bossman wrote:Ok, well it's actually the crema from the "stale" Kimbo Superior that seems to have done it, as it did it again with my 2nd drink today. The redbird gets decent crema as it pours, but it dissipates very quickly. The crema on the Kimbo does not seem to dissipate much at all.
I guess that means I didn't have the Redbird dialed in as well as I thought? My microfoam also seems to be getting better too, so I'm sure that is part of it as well.
I'm not familiar with Kimbo, so I googled it: popped up on Amazon right away, and lists the blend as 50% Arabica, 50% Robusta. Robusta is known for crema if not so much for flavor. Red Bird will be 100% Arabica. You will almost certainly need to dial in Red Bird differently than for Kimbo. Taste is very personal, of course, but you may find that the 100% Arabica Red Bird will taste better.
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JR_Germantown wrote:These were some "Forty-Six" from Counter Culture. I like their "Big Trouble", too. And "Slow Motion" is really good, for decaf.
Jack
I got both Forty-Six and Big Trouble a while back: both are excellent, and I couldn't even decide which I liked best. A good problem to have. I may have to snag some Slow Motion for late afternoons.
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Check out the Italian coffee threads, there is one at the top of the coffees forum right now and one of the first posts links to another large thread. They are what inspired me to try the "stale" Kimbo.Bret wrote:I'm not familiar with Kimbo, so I googled it: popped up on Amazon right away, and lists the blend as 50% Arabica, 50% Robusta. Robusta is known for crema if not so much for flavor. Red Bird will be 100% Arabica. You will almost certainly need to dial in Red Bird differently than for Kimbo. Taste is very personal, of course, but you may find that the 100% Arabica Red Bird will taste better.