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Topic: OT: Latte Art Help (17 msgs / 620 lines)
1) From: Michael Wisniewski
Hi!
I'm having some problems with my Latte Art.  I posted a message on
coffeegeek about it last night, but was hoping to get some other
opinions as well.  If anybody can comment on what I'm doing wrong,
that would be most excellent.  Here is a URL of a video I made...http://www.youtube.com/watch?v=1vunm3jSm5YWhen I first started frothing, there was too much pressure and I
accidentally made some large bubbles.  :-(  But besides that, if anybody
can give any insight on what I'm doing wrong, that would be awesome.
Thanks in advanced...
mike

2) From: Jim De Hoog
Mike,
 
Your latte art looked like a dinosaur.  Pretty cool if you like=
 them.  I don't know how to make it but I enjoy watching.
Jim"Ice Buck=
et Roaster" De Hoog
----- Original Message ----
From: Michael Wis=
niewski 
To: homeroast
Sent: Fr=
iday, August 17, 2007 3:05:11 PM
Subject: +OT: Latte Art Help
Hi!=
I'm having some problems with my Latte Art.  I posted a message on
=
coffeegeek about it last night, but was hoping to get some other
opinions=
 as well.  If anybody can comment on what I'm doing wrong,
that would be =
most excellent.  Here is a URL of a video I made...http://www.youtube=.com/watch?v=1vunm3jSm5Y
When I first started frothing, there was to=
o much pressure and I
accidentally made some large bubbles.  :-(  But bes=
ides that, if anybody
can give any insight on what I'm doing wrong, that =
would be awesome.
Thanks in advanced...
mike=
homeroast mailing listhttp://lists.sw=eetmarias.com/mailman/listinfo/homeroast
To change your personal list set=
tings (digest options, vacations, unsvbscribes) go tohttp://sweetmarias.co=m/maillistinfo.html#personalsettings

3) From: Michael Wisniewski
lol, thanks...  I suppose it's all about how you market the product!  :)
BTW, I'm pretty good at making dinosaurs in that case!
On 8/17/07, Jim De Hoog  wrote:
<Snip>

4) From:
Pitcher should be at least refridgerator cold, if not freezer cold.
Whole milk works best.
Beautiful shots x3-nice work
be sure to get MICROFOAM, not merangue.  I have the same machine.  The soun=
d per second should be: 1psst. 2quiet 3quiet 4quiet 5psst 6quiet 7quiet, re=
peat.  constant psst gives you a foam on top, not the microfoam.  it should=
 pour without leaving a crust of foam or without having to shake it out-if =
milk pours by itself and leaves the foam on top, you have merangue instead =
of micro foam.  see wholelattelove.com for latte art lessons and frothing l=
essons for Silvia. I'd guess the merangue is causing the big lump up the mi=
ddle.  Also I always plunge the tip then turn on the steam then lift the ti=
p to the surface.  Avoids that burst and big bubbles at the start. I start =
out at the edge like you, then move the tip to the center.  Once I plunge a=
t 100 deg, I move it back to the edge and only plunge it enough to stop the=
 psst.  Not all the way in. Any deeper and your rotation stops.  As for how=
 much steam to use, when I start I only use enough steam to get the milk mo=
ving in a circle.  The key is to get to 100 deg as slow as possible so you =
stretch the proteins.  turn up the steam and move your wand if the milk sto=
ps.  At 100 deg I usually turn up the steam more to keep all that microfoam=
 moving. I also run the steam for about 5-7 seconds before starting to get =
true dry steam.  You'll need to steam into an empty mug, when it stops putt=
ing water in the mug and you only see steam, you're there. 
Final critique, and I know this goes against all that we learn about ESPRES=
SO, do your shot first and let it sit while you heat up the machine.  Don't=
 lynch me.  With this machine, that's what you have to do if you want good =
foam for art.  If you do the milk first, then cool down the machine, then d=
o the espresso, so much time passes your microfoam deteriorates and it make=
s it nearly impossible to get good art.  Those changes should have you prod=
ucing beautiful art-seems like you have a natural nack for it.
TIM
---- Michael Wisniewski  wrote: 
<Snip>
I
<Snip>
y
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

5) From:
Mike:
The 1st thing is not to post your url here...
if you want comment on the frothing, really bad if you want any in a timely fashion.
ginny
---- Michael Wisniewski  wrote: 
<Snip>

6) From:
Tim:
very interesting. will do thisin the am.
thanks.
ginny
---- thirddayhomeroaster wrote: 
<Snip>
und per second should be: 1psst. 2quiet 3quiet 4quiet 5psst 6quiet 7quiet, =
repeat.  constant psst gives you a foam on top, not the microfoam.  it shou=
ld pour without leaving a crust of foam or without having to shake it out-i=
f milk pours by itself and leaves the foam on top, you have merangue instea=
d of micro foam.  see wholelattelove.com for latte art lessons and frothing=
 lessons for Silvia. I'd guess the merangue is causing the big lump up the =
middle.  Also I always plunge the tip then turn on the steam then lift the =
tip to the surface.  Avoids that burst and big bubbles at the start. I star=
t out at the edge like you, then move the tip to the center.  Once I plunge=
 at 100 deg, I move it back to the edge and only plunge it enough to stop t=
he psst.  Not all the way in. Any deeper and your rotation stops.  As for h=
ow much steam to use, when I start I only use enough steam to get the milk =
moving in a circle.  The key is to get to 100 deg as slow as possible so yo=
u stretch the proteins.  turn up the steam and move your wand if the milk s=
tops.  At 100 deg I usually turn up the steam more to keep all that microfo=
am moving. I also run the steam for about 5-7 seconds before starting to ge=
t true dry steam.  You'll need to steam into an empty mug, when it stops pu=
tting water in the mug and you only see steam, you're there. 
<Snip>
ESSO, do your shot first and let it sit while you heat up the machine.  Don=
't lynch me.  With this machine, that's what you have to do if you want goo=
d foam for art.  If you do the milk first, then cool down the machine, then=
 do the espresso, so much time passes your microfoam deteriorates and it ma=
kes it nearly impossible to get good art.  Those changes should have you pr=
oducing beautiful art-seems like you have a natural nack for it.
<Snip>
)
<Snip>
  I
<Snip>
ody
<Snip>
scribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

7) From: Leo Zick
looks like you frothed for over a minute, then ground and poured shots,
another 1:30 or so.  so, now youve got oversteamed milk thats been sitting
around too long, which could be why it was more liquidy than you hoped.
at least you made a shape!
On 8/17/07, Michael Wisniewski  wrote:
<Snip>

8) From: Michael Wisniewski
Ginny,
I'm sorry if I offended you with my post.  I read the rules of the
listserve before I posted, and I took the 'no posting' rule as in no
posting commercial sites or advertisements.
TIM,
Thanks for all the great information.  I can not try your comments out
and see what happens.  Also, thank you for commenting on my shot.  I'm
lucky enough to live down the street from Intelligentsia so that is
where the beans were from.  The next batch, which I'm starting
tomorrow, is the classic italian roast from Sweet Maria's.
Back to the milk.  Thanks again for the information.  When I took a
short training class with the silvia, they let me make as many shots
as I wanted to.  The frothing part though...I only did it once, which
is understandable because milk is expensive.
Anyways, I'll take your comments and see what happens with them.  One
of my problems is that  the milk doesn't swirl.  In my video, it did,
but most of the time it doesn't.  I always read how you should plunge
the tip deep into the milk, and this is what I have always done.  But
now, you say to let the tip near the top, but not so it psst's.  So
again, thank you for the tip.
Thank You!!!!!
Mike
On 8/17/07, Leo Zick  wrote:
<Snip>

9) From: Rich
The way that I read the list rules, copied here: "No outside commercial posts or solicitations - we do 
not allow outside commercial posts of any kind. This includes regular emails with commercial 
references, URLs, addresses or 800 numbers of products.*" I would tend to think that the posting of a 
URL to a photo site, other forum post, or video that is related to the post that contains this reference 
URL would be acceptable on its face.
On Fri, 17 Aug 2007 20:32:51 -0500, Michael Wisniewski wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings

10) From: Sandy Andina
--Apple-Mail-39-802076574
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
I keep my pitchers in the freezer.
On Aug 17, 2007, at 5:52 PM, thirddayhomeroaster wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-39-802076574
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
I keep my pitchers in the =
freezer.
On Aug 17, 2007, at 5:52 PM, thirddayhomeroaster=
r.net wrote:
Pitcher should be at least = refridgerator cold, if not freezer cold.Whole = milk works best.Beautiful shots x3-nice = workbe sure to get MICROFOAM, not = merangue.  I have the = same machine.  The sound = per second should be: 1psst. 2quiet 3quiet 4quiet 5psst 6quiet 7quiet, = repeat.  constant psst = gives you a foam on top, not the microfoam.  it should pour without = leaving a crust of foam or without having to shake it out-if milk pours = by itself and leaves the foam on top, you have merangue instead of micro = foam.  see = wholelattelove.com for latte art lessons and frothing lessons for = Silvia. I'd guess the merangue is causing the big lump up the = middle.  Also I always = plunge the tip then turn on the steam then lift the tip to the = surface.  Avoids that = burst and big bubbles at the start. I start out at the edge like you, = then move the tip to the center.  = Once I plunge at 100 deg, I move it back to the edge and only = plunge it enough to stop the psst. = Not all the way in. Any deeper and your rotation stops.  As for how much steam to use, = when I start I only use enough steam to get the milk moving in a = circle.  The key is to = get to 100 deg as slow as possible so you stretch the proteins.  turn up the steam and move = your wand if the milk stops.  = At 100 deg I usually turn up the steam more to keep all that = microfoam moving. I also run the steam for about 5-7 seconds before = starting to get true dry steam.  = You'll need to steam into an empty mug, when it stops putting = water in the mug and you only see steam, you're there.  Final = critique, and I know this goes against all that we learn about ESPRESSO, = do your shot first and let it sit while you heat up the machine.  Don't lynch me.  With this machine, that's = what you have to do if you want good foam for art.  If you do the milk first, = then cool down the machine, then do the espresso, so much time passes = your microfoam deteriorates and it makes it nearly impossible to get = good art.  Those changes = should have you producing beautiful art-seems like you have a natural = nack for it.TIM ---- Michael = Wisniewski <wiz561> wrote:  lol, thanks...  I suppose it's all about how = you market the product!  = :) BTW, I'm pretty good at making dinosaurs in that = case! On 8/17/07, = Jim De Hoog <jdehoog> = wrote: Mike, Your = latte art looked like a dinosaur. = Pretty cool if you like them.  Idon't know how to make it but I enjoy = watching. Jim"Ice Bucket Roaster" De Hoog ----- = Original Message ----From: Michael Wisniewski = <wiz561>To: homeroast= s.comSent: Friday, August 17, 2007 = 3:05:11 PMSubject: +OT: Latte Art = Help I'm having some problems with my Latte Art.  I posted a message = oncoffeegeek about it last night, but was hoping = to get some otheropinions as well.  If anybody can comment on = what I'm doing wrong,that would be most = excellent.  Here is a URL = of a video I made...http://www.youtube.c=om/watch?v=1vunm3jSm5Y When I first started frothing, = there was too much pressure and Iaccidentally = made some large bubbles.  = :-(  But besides = that, if anybodycan give any insight on what I'm = doing wrong, that would be awesome. Thanks in advanced... homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations,unsvbscribes) go = tohttp://=sweetmarias.com/maillistinfo.html#personalsettings homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-39-802076574--

11) From: Michael Wisniewski
Alright...  I am still practicing and taking everybody's advice on
this.  But I was just so excited that I had to write about it!
I made two drinks thismorning, a cappuccino and a mocha.  The things I
did different were...
- Poured shot first, then frothed/steamed.
- Used the spout as a guide for the frothing wand
- Froze pitcher first
- Stretched to about 80 degrees, then steamed to about 140
- Not sink the tip and the milk actually swirled!
When I poured the cappa, I can tell that it was actually allowing me
to draw!!!  Hooray!  I then tried the mocha.  It was a little harder,
but I can tell that I was on the way to learning better.
I think that one of the largest issues I had was the merengue globs
from letting the milk sit.  This time, no globs of milk!!!!!
I am so excited!  I just need some more practicing now....but I thank
every one who have helped me out!
Also, when I perfect this, I'm going to make another youtube video to
help others!
Thanks Again!
Mike
On 8/18/07, Michael Wisniewski  wrote:
<Snip>

12) From:
Sweet! Congrats! I look forward to the video.  I also remembered this morning you can buy a 3 hole tip for your Silvia that is supposed to help your milk move better.  I haven't purchased one yet, but I hear they are good.  Pretty inexpensive too.
Tim
---- Michael Wisniewski  wrote: 
<Snip>

13) From:
Michael:
you did not offend me with you post, I need to separate rules from lists I am on?
sorry ,
ginny
---- Michael Wisniewski  wrote: 
<Snip>

14) From:
Mike,
your doing a hell of a better job then I can muster.
good going!!
ginny
---- Michael Wisniewski  wrote: 
<Snip>

15) From: Andy Thomas
Mike, Glad to hear it's coming together. I have one suggestion that no one =
else has mentioned -- pull your shot directly into the cup rather than pour=
ing from shot glasses, which degrades the crema. Crema is almost as importa=
nt as microfoam for latte art.
----- Original Message ----
From: Mic=
hael Wisniewski 
To: homeroast
=
Sent: Saturday, August 18, 2007 6:44:12 AM
Subject: Re: +OT: Latte Art He=
lp
Alright...  I am still practicing and taking everybody's advice on=
this.  But I was just so excited that I had to write about it!
I ma=
de two drinks thismorning, a cappuccino and a mocha.  The things I
did di=
fferent were...
- Poured shot first, then frothed/steamed.
- Used th=
e spout as a guide for the frothing wand
- Froze pitcher first
- Stretc=
hed to about 80 degrees, then steamed to about 140
- Not sink the tip and=
 the milk actually swirled!
When I poured the cappa, I can tell that i=
t was actually allowing me
to draw!!!  Hooray!  I then tried the mocha.  =
It was a little harder,
but I can tell that I was on the way to learning =
better.
I think that one of the largest issues I had was the merengue =
globs
from letting the milk sit.  This time, no globs of milk!!!!!
I=
 am so excited!  I just need some more practicing now....but I thank
ever=
y one who have helped me out!
Also, when I perfect this, I'm going to =
make another youtube video to
help others!
Thanks Again!
Mike
=
On 8/18/07, Michael Wisniewski  wrote:
> Ha, i=
t's ok.  I figured it is easier to explain in an example where
> people c=
an critique.  Besides, it can give people an idea of how to
> froth milk =
and make a shot if they have never seen it before!
>
> thanks!
> mike=
>
>
> On 8/17/07, thirddayhomeroaster
>  wrote:
> > Mike,
> > By the way, cool use of you tu=
be video to explain your question.  MUCH better than lengthy wordy paragrap=
sh.  I only wish I had the know how so I could have sent you a link instead=
 of lengthy wordy paragraphs! ;-)
> > >
> > >
> > > ---- Michael Wisn=
iewski  wrote:
> > > > Hi!
> > > >
> > > > I'm havi=
ng some problems with my Latte Art.  I posted a message on
> > > > coffee=
geek about it last night, but was hoping to get some other
> > > > opinio=
ns as well.  If anybody can comment on what I'm doing wrong,
> > > > that=
 would be most excellent.  Here is a URL of a video I made...
> > > >
>=
 > > >http://www.youtube.com/watch?v=1vunm3jSm5Y> > > >
> > > > Whe=
n I first started frothing, there was too much pressure and I
> > > > acc=
identally made some large bubbles.  :-(  But besides that, if anybody
> >=
 > > can give any insight on what I'm doing wrong, that would be awesome.=
> > > >
> > > >
> > > > Thanks in advanced...
> > > >
> > > > mi=
ke
> > > >
> > > > home=
roast mailing list
> > > >http://lists.sweetmarias.com/mailman/listinfo/=homeroast
> > > > To change your personal list settings (digest options, =
vacations, unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#per=sonalsettings
> > >
> > >=
__
> > > homeroast mailing list
> > >http://lists.sweetmarias.com/mail=man/listinfo/homeroast
> > > To change your personal list settings (diges=
t options, vacations, unsvbscribes) go tohttp://sweetmarias.com/maillistin=fo.html#personalsettings
> >
> >
>==
Pinpoint c=
ustomers who are looking for what you sell. http://searchmarketing.yahoo=.com/

16) From: Leo Zick
surprisingly it makes a difference. i can steam better with my 3 hole lever
than my 2 hole hx machine.
On 8/18/07, thirddayhomeroaster 
wrote:
<Snip>

17) From: Larry Dorman
Don't worry about Ginny... she's the resident wet blanket.  I share
your interretation of the rules for what it is worth...
LarryD
On 8/17/07, Michael Wisniewski  wrote:
<Snip>


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