Coffee Forum

Please login or register.

CoffeeParts

Author Topic: Show Your Heart  (Read 44933 times)

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #150 on: 14/12/2017, 08:32 PM »
Ah great appreciate your thoughts mate, yeah that may be it that I'm overstretching it. Yeah I've always had the tip only just off centre (only slightly to the right of the centre, maybe towards 2:30ish?), at a slight angle, and creates a great whirlpool. After stretching I don't move the tip but just it become submerged. Has worked great but am trying to experiment with other techniques.

I keep finding that if I try having the steam tip closer to the edge of the jug, that it spins the milk around fast, but it doesn't really get the whirlpool effect going and doesn't submerge and incorporate the milk into the centre (doesn't fold it under). I'll keep experimenting with angles maybe..

Cheers :)
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

Koffee Kosmo

  • Old Coffee Fella
  • ******
  • Posts: 4359
  • Gender: Male
  • Espresso Yourself
    • koffeekosmo.com
Show Your Heart
« Reply #151 on: 16/12/2017, 10:40 AM »
A couple of hearts 💕  ♥️

KK
Bezzera Strega Lever: Robur & BNZ MD74 conical grinder
Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster: 4 Hand grinders:
Web site - www.koffeekosmo.com
Blog - http://koffeekosmo.blogspot.com

Koffee Kosmo

  • Old Coffee Fella
  • ******
  • Posts: 4359
  • Gender: Male
  • Espresso Yourself
    • koffeekosmo.com
Show Your Heart
« Reply #152 on: 26/12/2017, 02:34 PM »
An emerging budding heart in the crema :thumb:

KK
Bezzera Strega Lever: Robur & BNZ MD74 conical grinder
Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster: 4 Hand grinders:
Web site - www.koffeekosmo.com
Blog - http://koffeekosmo.blogspot.com

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #153 on: 28/12/2017, 01:04 PM »
Heartful capp with layered base for my loved one
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #154 on: 15/01/2018, 12:25 PM »
I love coffee. It's as simple as that.

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #155 on: 15/01/2018, 12:44 PM »
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

Koffee Kosmo

  • Old Coffee Fella
  • ******
  • Posts: 4359
  • Gender: Male
  • Espresso Yourself
    • koffeekosmo.com
Show Your Heart
« Reply #156 on: 07/02/2018, 09:01 PM »
A heart for Mrs KK

KK
Bezzera Strega Lever: Robur & BNZ MD74 conical grinder
Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster: 4 Hand grinders:
Web site - www.koffeekosmo.com
Blog - http://koffeekosmo.blogspot.com

kbilleter

  • Junior Barista
  • **
  • Posts: 33
  • Hi I am new here
Show Your Heart
« Reply #157 on: 09/02/2018, 11:11 AM »
Just mucking around



LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #158 on: 10/02/2018, 07:34 PM »
Not my best work, but not too bad.

I love coffee. It's as simple as that.

K_Bean_Coffee

  • Senior Barista
  • ****
  • Posts: 315
  • www.kbean.com.au
    • K Bean Coffee
Show Your Heart
« Reply #159 on: 14/02/2018, 10:17 AM »
 Nice work Leroy. I feel the love ;)


Sent from my iPhone using Tapatalk Pro

kbilleter

  • Junior Barista
  • **
  • Posts: 33
  • Hi I am new here
Show Your Heart
« Reply #160 on: 14/02/2018, 07:25 PM »
Quickie for Valentine’s before work

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #161 on: 24/02/2018, 07:05 AM »
Thick milk makes latte art a bit more difficult, but it makes for a very tasty morning cappuccino and still a semi decent heart shape.

I love coffee. It's as simple as that.

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #162 on: 05/03/2018, 10:53 AM »
Well, it was a piccolo latte heart until I started drinking it!

I love coffee. It's as simple as that.

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #163 on: 05/03/2018, 05:17 PM »
Haha nice.. it was a really keen heart XD.

Decided to pour one this morn:
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #164 on: 06/03/2018, 01:50 PM »
Haha nice.. it was a really keen heart XD.

Decided to pour one this morn:

Me too!

I love coffee. It's as simple as that.

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #165 on: 06/03/2018, 05:06 PM »
Me too!


Haha.. Ah that's nice as Leroy, beautiful layering!
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #166 on: 01/04/2018, 03:59 AM »
A bit of therapy to ease into my Easter Sunday 4am Work start.

I love coffee. It's as simple as that.

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #167 on: 01/04/2018, 09:43 AM »
A bit of therapy to ease into my Easter Sunday 4am Work start.


Right back at ya Leroy, youch 4am, hope the coffee hearts power you through! :)
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #168 on: 02/04/2018, 03:23 AM »
I got an extra hour in bed this morning. The coffee is still very much appreciated at 5am.

I love coffee. It's as simple as that.

Koffee Kosmo

  • Old Coffee Fella
  • ******
  • Posts: 4359
  • Gender: Male
  • Espresso Yourself
    • koffeekosmo.com
Show Your Heart
« Reply #169 on: 30/04/2018, 04:23 PM »
A heart on a flower stem
Wife liked it

KK
Bezzera Strega Lever: Robur & BNZ MD74 conical grinder
Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster: 4 Hand grinders:
Web site - www.koffeekosmo.com
Blog - http://koffeekosmo.blogspot.com

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #170 on: 07/06/2018, 08:06 AM »
I finally got myself a Barista Hustle milk jug. I’m well aware it won’t automatically turn me into a latte art super star, but I’ve been keen to try one nonetheless. It’s quite different to use to any of the other jugs I’ve had. The two main differences I’ve noticed so far are that the milk seems to stretch more easily so I’ve found it’s easier to over stretch it. This is a good thing in the long run, but it’s just a bit of an adjustment. Also I feel like I need to stop at a higher temp to achieve the same temp ‘in the cup’. Again not a bad thing, just something to be aware of. As with anything there’s a learning curve so I’m just practicing basic patterns while I get used to it. Here’s this morning’s heart.

I love coffee. It's as simple as that.

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #171 on: 07/06/2018, 09:53 AM »
I finally got myself a Barista Hustle milk jug. I’m well aware it won’t automatically turn me into a latte art super star, but I’ve been keen to try one nonetheless. It’s quite different to use to any of the other jugs I’ve had. The two main differences I’ve noticed so far are that the milk seems to stretch more easily so I’ve found it’s easier to over stretch it. This is a good thing in the long run, but it’s just a bit of an adjustment. Also I feel like I need to stop at a higher temp to achieve the same temp ‘in the cup’. Again not a bad thing, just something to be aware of. As with anything there’s a learning curve so I’m just practicing basic patterns while I get used to it. Here’s this morning’s heart.


Ah nice one Leroy, I've always pondered trying a new jug. And always wondered whether the pouring spout shape or sharpness has any effect on how the milk/art pours. The BH one sounds pretty cool
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

GaryatGala

  • Senior Barista
  • ****
  • Posts: 452
  • Gender: Male
  • The KKTO Rider's Club
Show Your Heart
« Reply #172 on: 11/06/2018, 10:27 PM »
Keep it up guys  :thumb:

A couple of important steps when preparing for latte art.

Heat the milk to only 55 to 60 degrees celcius rather than 65. You will find it easier for the milk to pour out. The hotter the milk, the "stiffer" it will be.

Get the stretching over as soon as possible and maximise/spend more time the texturing phase.
Stretch, incorporating air and hear the paper ripping noise for a couple of seconds, or a couple of gulps will do, then start texturing asap with the steam tip just below the surface while doing the whirlpool til 55 degrees C.
KKTO; FZ-RR700 Baby Roaster; triple  corettos; Simonelli Oscar; Compak K3T; Rancilio Silvia and Auber PID; 2 V60s; CCD; Aeropress; home made bean cooler and a blue worker sad sack of less than 10 kg of greens.
Work: Suzuki APV van. Honda EU65i. Compak K8. Expobar Elegance Compact. Roband pie warmer.

Simon

  • Senior Barista
  • ****
  • Posts: 289
  • Gender: Male
Show Your Heart
« Reply #173 on: 15/06/2018, 11:11 PM »


Keep it up guys  :thumb:

A couple of important steps when preparing for latte art.

Heat the milk to only 55 to 60 degrees celcius rather than 65. You will find it easier for the milk to pour out. The hotter the milk, the "stiffer" it will be.

Get the stretching over as soon as possible and maximise/spend more time the texturing phase.
Stretch, incorporating air and hear the paper ripping noise for a couple of seconds, or a couple of gulps will do, then start texturing asap with the steam tip just below the surface while doing the whirlpool til 55 degrees C.

Cheers Gary some great tips there!

Have definitely been only adding air for a short time at the start and spending majority in texturing/whirlpooling.

I've progressed alot, but feel there's room for improvement. Where do you find is best for steamtip position in the whirlpool phase? I generally keep mine in the same position roughly for both phases, which is just off center. So not directly in the centre but just off to the right, so the steam is pushing the milk in a clockwise direction, but forming a really tight whirlpool in the centre. And obviously the tip just below the surface.

Just have seen people have the tip right at the edge of the milk jug, which when I try that it just tends to spin the milk and move it round rather than whirlpool it and force bubbles under the surface to be incorporated..

With the way I do it it still comes out really nice, but in doing tulips they don't do that nice big curl around that I see (the nice big C-shape arcing), only maybe the first bit does that but it doesn't continue. And rosettas don't have those hollow leaves.

I definitely started adding less air so it isn't so thick which made a big difference so far, just wondering where else to work on... perhaps not as hot might be an option (which I haven't tried)! And pour as well but it doesn't feel like it's that in this case..

Perhaps experimenting with adding even less air, but it already is 'latte' amount.. hmm..
Profitec Pro 500, Rancilio Rocky Doser Grinder, 58.5mm Pullman Tamper, V60, Aeropress, Plunger, Behmor 1600

LeroyC

  • Barista
  • ***
  • Posts: 183
  • Gender: Male
  • This is getting out of hand
Show Your Heart
« Reply #174 on: 16/06/2018, 06:32 AM »

Cheers Gary some great tips there!

Have definitely been only adding air for a short time at the start and spending majority in texturing/whirlpooling.

I've progressed alot, but feel there's room for improvement. Where do you find is best for steamtip position in the whirlpool phase? I generally keep mine in the same position roughly for both phases, which is just off center. So not directly in the centre but just off to the right, so the steam is pushing the milk in a clockwise direction, but forming a really tight whirlpool in the centre. And obviously the tip just below the surface.

Just have seen people have the tip right at the edge of the milk jug, which when I try that it just tends to spin the milk and move it round rather than whirlpool it and force bubbles under the surface to be incorporated..

With the way I do it it still comes out really nice, but in doing tulips they don't do that nice big curl around that I see (the nice big C-shape arcing), only maybe the first bit does that but it doesn't continue. And rosettas don't have those hollow leaves.

I definitely started adding less air so it isn't so thick which made a big difference so far, just wondering where else to work on... perhaps not as hot might be an option (which I haven't tried)! And pour as well but it doesn't feel like it's that in this case..

Perhaps experimenting with adding even less air, but it already is 'latte' amount.. hmm..

Simon if you want a tulip with a really good wrap around you need the milk the flow really well. The type of milk you use and the amount you stretch it will control this. I was using a non homogenised organic milk last week that tasted absolutely beautiful but boy was it ‘sticky’ and it made for terrible latte art no matter how little I textured it. With the right milk you need a very minimal amount of stretching to get that good flow for these type of patterns.
I love coffee. It's as simple as that.

BeanGreen

 

Related Topics

  Subject / Started by Replies Last post
0 Replies
1232 Views
Last post 17/06/2008, 08:47 PM
by askthe coffeeguy
6 Replies
2317 Views
Last post 18/05/2010, 11:27 AM
by askthe coffeeguy
13 Replies
5418 Views
Last post 24/10/2011, 08:27 PM
by GaryatGala
2 Replies
1748 Views
Last post 21/06/2012, 03:49 PM
by Brett H
37 Replies
12122 Views
Last post 08/03/2013, 08:10 AM
by Sub-Ju