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Latte art - home machines

ReschsmoothReschsmooth
edited January 1970 in Espresso Machines
I have raised this before, but I was wondering if anyone here has had good experience texturing milk to pour 'latte art' with a machine such as a Via Vanezia?

Not for any other reason than for a bit of fun.

Cheers

P
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Comments

  • Unknown
    what do you want to know?
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  • ReschsmoothReschsmooth
    Well, basically, I can get the milk textured to a silky smooth 'finish' (obviously not as fine as with a commercial machine), and pouring it into the espresso, I find the foam basically sinks just under the crema - hard to explain, but instead of forming the basis of a rosetta or a heart, the white part of the milk sinks until the very end and I get a 'blob' (my better half says they are 'clouds' but I believe she is humouring me). So, am I not getting the foam 'tight' enough? If not, would this at all be possible from a machine like mine? If it's something else, that can I do? P
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  • johnjohn
    P Have you tried spinning the milk, before pouring? JD
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  • ReschsmoothReschsmooth
    JD I swirl/spin/forward pike the milk, and also knock out any lager bubbles before pouring. Perhaps I should practice on the pinot first.... ;D P
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  • johnjohn
    P no Remember there are two separate stages in texturing (frothing or foaming 4 FC) 1. The stretching (starts immediately the steam wand is turned on) 2. The heating starts after you have enuf foam If you miss 1 toss it out, have a pinot and start again. On smaller domestic machines, it can also help to use a smaller jug and do one cup at a time. If all fails call me, I have a demo 4 u. JD
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  • ReschsmoothReschsmooth
    'P no' - I like that. I 'stretch' the milk to about 15-20 degrees (as per my thermometer) at which point I generally have enough frothy foam. I then plunge the steam wand to heat the milk. The milk comes out relatively tight and shiny, but doesn't sit on the crema. I have tried the smaller jug - I tend to have a bit more control, but still the same result. P
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  • johnjohn
    P OK Maybe need to look at your pouring method Do you pour slow or fast? What size cup or glass are you using? How thick is your crema? I know it is not the coffee, your last batch was right up there, producing a well formed crema. P No, then:  1 x FP = 1 texturing lesson We will solve this dilema for you.
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  • SteamedSteamed
    Well, basically, I can get the milk textured to a silky smooth 'finish' ...<SNIP>... but instead of forming the basis of a rosetta or a heart, the white part of the milk sinks until the very end and I get a 'blob' So, am I not getting the foam 'tight' enough? If not, would this at all be possible from a machine like mine? P
    As John said earlier, may want to check your pouring speed. You may need to lift the bottom end of the jug a little to introduce more of the froth earlier into the pour. How much froth do you actually get in the cup once the milk has settled? Not sure about the Via Venezia but I have a pic (rosetta) I took yesterday from my old Krups. I couldn't work out how to include the pics in my post
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  • Unknown
    it sounds as if you are doing everything correctly bar the pouring technique. when pouring milk into the crema it is important to raise the crema till about half way up the cup then in a cicular motion spin the crema around give a couples of jiggles and there you have it you've split the crema. rosettas will take a while to master at this point be content to split the crema. the closer the tip of you jug is to the crema the more control you have (except with alessi jugs)remember milk is the chalk and crema the blackboard
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  • ReschsmoothReschsmooth
    Thanks a bunch, folks. I will try to slow my pour down (I have been maintaining what I thought was a pretty slow pour, but will try to 'split the crema'). Incidentally, I don't think I am producing a great deal of crema out of the machine - and this with <1 week old roasts. Also, if you are going to roast outside, with a popcorn popper, don't do it when the ambient temperature is above 35 degrees - it roasts faster than South Australia loses wickets (if you don't know what I mean - all out for 29 today against NSW) P
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  • johnjohn
    P I think that those SA boys forgot their PNo u NO I am sure from the above you will get it pouring fine. Then I suppose you will be looking for a sponsor forthe World Titles???? JD
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  • ReschsmoothReschsmooth
    World Titles, eh? Problem is, I would need a signature drink, and my name would be too long to 'write' on top of a lahtay. (would be some pretty flash latte art though?)  ;D
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  • johnjohn
    Patrick What about simply 'P'. No?   :o ;D
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  • johnjohn
    P Another thought. If you are not using full cream milk, do so. It is a bit more forgiving when texturing. JD
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  • davedave
    Have you tried to let the milk sit for a few seconds? For me its just easier to create rosettas after maybe 5-10seconds when the milk has settled enough. *shrugs* who knows give it a go itmight work :)
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  • johnronchijohnronchi
    i found the 'turbo frother' on the via venezia a pain... try taking the outside cover off the steam want (leaving the inside black plastic attached) this will only give you one jet of steam... it will take longer but tends to give a better result of your technique is correct (as per john's (JD) recomendations)
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  • johnjohn
    JR Welcome back thought you went AWOL (easy to do in the Sunshine State). ;D Look forward to your comments. :D JD
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  • ReschsmoothReschsmooth
    John (as in JR, not JD), I dispensed with the 'turbo-frother' ages ago - I now know that it is about 99% operator rather than machine that is letting me down - so, more practice (which means more coffee!) Thanks to all. P
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