JerryMungo
Honorary Master
- Joined
- Jul 18, 2008
- Messages
- 37,522
- Reaction score
- 6,275
.
Last edited:
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: What's the most interesting small town you've visited in South Africa?
Latte Art
- Thread starter JerryMungo
- Start date
SlinkyMike
Honorary Master
- Joined
- Jan 23, 2006
- Messages
- 10,402
- Reaction score
- 5,731
The tip that made most difference in my milk was this: switch around the ration of aeration and polishing (whirlpool with wand halfway down.)
I had it all wrong trying to introduce a lot of air and then polish a little. Now I aerate for about 5sec and polish until microtextured.
Taste, temperature, texture and as result latte art all went up several notches after fixing that.
I had it all wrong trying to introduce a lot of air and then polish a little. Now I aerate for about 5sec and polish until microtextured.
Taste, temperature, texture and as result latte art all went up several notches after fixing that.
Takes many cups to get decent art. Get the basics right.
Espresso should be fresh beans with crema.
Milk should be cold (not previously frozen) and ideally full cream.
Milk jug should be cold and also correct size/design
Many start with smaller tip to get the vortex right. Takes a few tries to get your sweet spot right depending on the machine etc.
One of the best videos ive seen
Espresso should be fresh beans with crema.
Milk should be cold (not previously frozen) and ideally full cream.
Milk jug should be cold and also correct size/design
Many start with smaller tip to get the vortex right. Takes a few tries to get your sweet spot right depending on the machine etc.
One of the best videos ive seen