At the last second, I decided to make this a heart instead of a rosetta. It sort of came out neither… which just goes to show you that planning ahead is a virtue in latte art.

This was a conscious decision, to try for a curved rosetta. Came out alright, if a bit uneven.

Getting closer to the rounder wings on the sides. This one has a good bit of definition for having used 2% milk.*

I think I lingered too long on this one in the beginning, making the “base” of the thing sort of fat. I’m also starting to notice that the right side of my rosettas consistently looks better than the left. Strange.

*It seems that 2% milk is the most volatile. Whole milk is perfect for latte art — and, supposedly, for the taste of the latte, which is why most coffeehouses use it by default — but at Spencer’s, we’ve always used 2% as the base and never even stocked whole milk. I inherited the business this way, and never saw a need to change it; I don’t often drink lattes, and until recently haven’t pursued the latte art. Come fall, we’ll probably make the transition to whole milk, but leaving 2% as an option for stubborn regulars.

Tags: latte art, rosetta

This entry was posted on Saturday, July 3rd, 2010 at 6.52 am 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.