Still struggling with the texture of milk. Form getting better. Don’t know what else to say.

Notice how the forms are bigger around the edges with some contrasty leaves. This is good. But note how light the “dark” areas are, and how many bubbles you can see in even this poor picture. This is bad.

The foam was somewhat better in this one; unfortunately, there wasn’t enough of it. I think this is one of my problems: When I get “enough” foam, I stretch it out too much. When I stretch correctly, I don’t get enough. Which tells me something’s wrong on the back end of my steaming.

I quite liked this happy accident. Foam is better but still not quite right — and I have no real explanation for the interesting imbalance.

Now this one I was happy about, and here’s why. This is a large caramel mocha in a 20 oz. paper cup. Which means a different amount of espresso, of milk, and addition of caramel sauce. The milk and espresso have more time to “mix” on their way down (I think), so I didn’t expect much. But look! It’s all there: The big round “border” leaves, the smaller and more detailed inner leaves… I served this happily, knowing it wasn’t the best looking this in the world, but pretty good for such a rank amateur.

Tags: latte art, rosetta

This entry was posted on Tuesday, June 8th, 2010 at 1.05 pm and is filed under coffee. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.