Cup shape conducive to latte art? - Page 3

Beginner or pro barista, all are invited to share.
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Jasonian
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Joined: Thu Jan 19, 2006 11:43 pm
Real Name: Jason Haeger
Location: Dallas, TX
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Postby Jasonian » Wed Jan 21, 2009 8:23 pm

This sounds like the ol' "how much foam do I need for THIS cup?" dilemma.

with a smaller diameter opening, you need less foam to get that foam "canvas" on which to float your rosetta.

With a larger diameter opening, the physics is on your side, but it takes more foam, or more time to get an adequate foam "canvas" on which to work.

Honestly, though, once you get used to the basics, and once you get a feel for cup size in proportion to foam needed, it's not difficult to pound 'em out fairly consistently.

Still, though, the most beautiful rosettas I've poured have been in 6oz. bowl-shaped cups that I got from JonR10 a couple of years (or more?) ago. (thanks again, Jon!)

When I was still working bar on a regular basis, I got so used to pouring into to-go cups, that when presented with a "latte art bowl", it was an instant failure. I just got so used to having a smaller diameter opening, thus, requiring less foam, that when presented with a vessel theoretically intended to be conducive to such practice, the surface area was so large that the foam I made just wasn't enough to get that proverbial "canvas" under the crema, and it resulted in something sort of resembling art. It was enough to impress some, but it was barely there at all.
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coffeecanuck
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Joined: Sat Apr 11, 2009 11:00 pm
Real Name: Damian
Equipment: Andreja Premium, Rancilio Rocky, Beans --> Transcend Coffee, Edmonton
Location: Edmonton, AB, Canada

Postby coffeecanuck » Sat Apr 11, 2009 11:16 pm

I'm sold on the importance of cup shape (at least for my beginner level). The pros in town are doing beautiful art in togo cups but I'm taking any help I can get.

As a newbie, learning at home (and peering over the counter at my local caffe) over the last year and a half, I've been doing the trial and error with everything (stretching, incorporating, amount of milk, type of milk.......and most recently cups). I've got to say, the switch to a small round bottom cup (similar to the 6 oz Danesi ones) made life soooooo much simpler. I thought maybe it had something to do with how the foam poured in but, looking closer, I think the shorter cup with a narrower bottom gives the crema a lot more longevity. This gave me a lot more room for error in finding the point at which I could start to "draw".

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Kim Sammons
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Real Name: Kim Sammons
Location: United Kingdom

Postby Kim Sammons » Thu Nov 04, 2010 5:23 pm

it definitely makes a difference when you're starting out. I try and use the wider cups when im teaching because it can help. Another good factor that is often over looked is to try and get the amount of milk you use correct. obviously if you use to little u have an empty cup but if you use too much it can mean that you might not get the pitcher to "tip" enough to allow the foamed and unfoamed milk to pour together properly.

The thing with latte art is that once you have been shown the basics it is very much one of those things you have to do over and over till you find that switch and it all just clicks!

just gotta keep trying :)
Goodluck
Kim xx