Still struggling, but getting my foam more silky. Part of the challenge is that, in an attempt to save milk and coffee, I’m doing these practice lattes in 10-ounce cups. But steaming 10 ounces of milk seems tougher than steaming 16 or 20 ounces, since the more milk there is, the longer it takes (and the more prolonged the process is). I’ve made quite a few good-looking (but far from perfect) rosettas and hearts for customers in their paper cups — haven’t gotten pictures of most of them — the smaller ceramics, though, are still challenging. I’ve got an appointment for a refresher course from E.J. at Bongo Java Roasting in Nashville, who’s like a batting coach for baristas. In the meantime, here’s where I’m getting in the past couple days.

These are bad bubbles. The foam is all porous and it makes everything blend together way too much. Which is why whatever design is there is pretty tough to see.

Probably one of my best in the ceramics. I’m still veering off to one side — note the “lean” to the right — and the foam’s still not quite right, but this one looks tasty and semi-elegant.

This one looks less like a flower and more like a fire. If it was more contrasty, it’d be a good one to use for the occasional biker with a taste for dessert coffees.

Almost… almost! Nope, FAIL. Do you know why? After all my blathering about this in the past couple weeks, you should! Here. I’ll give you a minute to guess. …………………………………………………………………………………………………………..

Give up? I ran out of foam, that’s what! The pour was going spectacularly, but my drawing foam runneth low, and so my last few wiggles near the top don’t look like much. But it’s close, VERY close. If only I could get the right amount of microfoam, without overstretching it, and then pour it well.

Tags: latte art, rosetta

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