file Art

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13 years 4 months ago #1338 by dave
Replied by dave on topic Art
At the risk of parroting:

Nice work, Barry!
Got any more for us? Copying to the gallery, if that's ok. You can likely increase the size of the image while still keeping the file size low, and if you need to upload larger files just ask.


colin wrote:

They must be < 120K in size and
smaller than 499X499 pixel


Yeah, umm, it used to be 50K (files, too :S )[/i]

Dave

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12 years 10 months ago #1946 by Current Coffee
Replied by Current Coffee on topic Art
Latte art is (relatively) easy when you start with the right foam. Spin the milk in the pitcher as you steam. This is accomplished by putting the steaming arm to the side of the pitcher, and move it around until you get a real whilpool happening.
Be careful not to add too much air, and only add air at the very beginning. Obviously you need to add some air, but not more then 10% of your frothing time should be devoted to this. The spinning will help break up the large bubbles.
Then once you are finished frothing, bang the pitcher on the counter to knock out any big bubbles. Spin the milk in the pitcher to smooth out the foam, and at the end the milk should be reflective.
Ill post a video as soon as I can get one of my roommates to hold the camera.

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12 years 10 months ago #1956 by Current Coffee
Replied by Current Coffee on topic Art
This is my first decent cafe au lait pour. Its hard because I only use about 5oz of milk in my coffee, so the pour has to be very fast and precise.
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12 years 10 months ago #1977 by dave
Replied by dave on topic Art
Thanks for the pic, Current.

Keep them coming! I might suggest only whacking the pitcher if you have bubbles to break. The final temperature of your milk is important, as well. I usually stick to about 145'F (roughly, I generally froth by feel and sound). At the right temperature, the milk will not only be silky but also sweet. Too hot, and the taste turns south quickly and your foam can start to separate.

Keep up the good work,

Dave

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12 years 10 months ago #2006 by Current Coffee
Replied by Current Coffee on topic Art
Thats a good point. To be honest, I have never used a thermometer, I only go by feel. I steam until the pitcher is too hot to touch, and that is about good. I go a little longer for a macchiato (because there is less milk to hold the temp up) or mochas.

here is a neat sequence shot, but the end result wasnt that good. I choked under pressure: www.currentcoffee.ca/service.html

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12 years 10 months ago #2009 by colin
Replied by colin on topic Art
Where are you located Nigel?

Vancouver?

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