After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Is that a chocolate piccolo or a coffee piccolo? :stir How far into 3rd crack did you roast? ;D
Coffee. Not chocolate or choc dusted or anything. I've edited the photo so the filter makes it look a lot darker than it actually was, but you're right that it was actually a much darker roast than I normally drink. I was experimenting with more heat just prior to 1C with both a natural Sidamo and the natural from MTC. Both roasts had gone well till that point, but I went too hot for too long and they rolled pretty much straight into 2C from 1C. I thought they'd be rubbish, but I actually enjoyed them with milk especially blended together. Won't do it again cause it's not really what I enjoy, but it was a good learning experience in many ways.
Ive been making coffees in a commercial setting for around 30 years and then just recently I've started practicing a little latte art - nothing fancy yet but I seem to be getting there Pulled this one together first thing this morning P
Haven't posted in this thread for a while as I've been practicing other types of latte art (without too much success really). But I felt like having a good cappuccino this morning so a heart shape was perfect.
Haven't posted in this thread for a while as I've been practicing other types of latte art (without too much success really). But I felt like having a good cappuccino this morning so a heart shape was perfect.
Absolutely superb. LeroyC, did you use the Little Guy or the Bialetti? (or something else).
Well, that proves that it's what is in the cup that matters most :coffee2: Lots of polished stainless not needed to produce an amazing coffee. Edited in an attempt to make sense. :doh:
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