Show Your Heart

Koffee_Kosmo

A couple of hearts 💕  ♥️ KK

Koffee_Kosmo

An emerging budding heart in the crema :thumb: KK

Simon

Heartful capp with layered base for my loved one [emoji173]

LeroyC

Simon

on 1515979544:

Nice

Koffee_Kosmo

A heart for Mrs KK KK

kbilleter

Just mucking around

LeroyC

Not my best work, but not too bad.

K_Bean_Coffee

Nice work Leroy. I feel the love Sent from my iPhone using Tapatalk Pro

kbilleter

Quickie for Valentine’s before work

LeroyC

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.

LeroyC

Well, it was a piccolo latte heart until I started drinking it!

Simon

Haha nice.. it was a really keen heart XD. Decided to pour one this morn:

LeroyC

on 1520230630:

Haha nice.. it was a really keen heart XD. Decided to pour one this morn:

Me too!

Simon

on 1520304603:

Me too!

Haha.. Ah that's nice as Leroy, beautiful layering!

LeroyC

A bit of therapy to ease into my Easter Sunday 4am Work start.

Simon

on 1522519189:

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!

LeroyC

I got an extra hour in bed this morning. The coffee is still very much appreciated at 5am.

Koffee_Kosmo

A heart on a flower stem Wife liked it KK

LeroyC

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.

Simon

on 1528322779:

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

GaryatGala

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.

Simon

on 1528720079:

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..

LeroyC

on 1529068302:

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.

Simon

on 1529094760:

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.

Cheers Leroy appreciate that mate. Yeah I usually use Pura full cream milk, or Coles brand, and they seem to texture well enough. May experiment with different milk types. And yeah perhaps even less texturing, but I reckon if I did do any less it would definitely be more flat white than latte. But then perhaps maybe that's what they do in the comps, and that "latte art" just refers to the art and not the beverage (ie 1cm foam). Have poured into a variety of cups, and have settled on a very wide-lipped cup as I can get in really close. My Profitec Pro 500 definitely has good steam power so this wouldn't be the issue. Have also considered jug type too, I think mine is just a cheapo 400ml jug, can't remember where I got it..

Koffee_Kosmo

I use Paul’s Physical no fat milk KK

Simon

on 1529137386:

I use Paul’s Physical no fat milk KK

Ah cheers, yeah Paul's brand milk is quite nice!

Simon

Recently bought a 300ml Cafelat jug just cos.. just a gift to myself. Totally deserve it right..? I mean.. it's better to have an extra jug anyway.. just in case! One might break... XD Anyway! Am excited to use it, lots of people seem to like the Cafelat brand ones

Koffee_Kosmo

I got myself another slightly larger jug with a better pour spout shape about a month ago Just because I could  :thumb: KK

Simon

on 1530016500:

I got myself another slightly larger jug with a better pour spout shape about a month ago Just because I could  :thumb: KK

Nooiiiiice