Neverending...

I don't see any foreseeable conclusion to this hobby of making latte art. There are times when I think, hey... a couple more days and I'll have everything just so, but there are SO many variables that I'm surprised baristas DO master the technique. I'm sure it helps having professional equipment and doing multiple pours on a daily basis. My 3-4 pours a week does make for a steeper learning curve.

I tried frothing the milk FIRST today then pulling the shot to see if I could get better results in this order - what I used to do back in my Saeco Classico days. The milk seemed to froth really nice and even without too much steam pressure. I then purged the machine and pulled the shot.

The end result is fair, but it still seemed as though my microfoam was a little thin and didn't hold up to the much thicker crema and so my overall pour wasn't very great. Back to the drawing board I suppose. But at minimum my brother can't critique my lack of good crema. I've currently got an excess of the stuff. :-P

Until next time, pour like you mean it.

-Naug

Still trying to work Miss Silvia's magic

When I look at this briefly, it reminds me of the Rebel insignia from Star Wars. In fact it is just a good pour finish with a bad start. The Silvia definitely has more steam power, but I have less time to control it than with the Saeco. This means I have to be careful not to pull too much air into the froth to get a good microfoam.

I also have to remember to keep the milk swirled while pulling the shot so that the foam doesn't form a thick layer on top of the milk and make for a difficult pour. I did finish well, but as a whole I give myself a 4 out of 10.

I should call this blog "Rate My Latte Art" but since no one visits, there would be no votes.

I have been using the free roasted beans that came with the Silvia package. They are decent but I miss my fresh roasted beans for their crema content. I hope to purchase some green beans soon and once more have my own fresh roast.

Anyway, happy tamping and visit soon!

-Naug

Last best attempt

So it seems this may be my last attempt with my old Saeco Classico machine. I have had many great drinks from its innards but its eminent retirement is nigh. Also, I just missed the UPS truck (I was upstairs with my sleeping newborn when it came). Fortunately, they are going to redeliver my Silvia as I write this.

I'm not sure exactly what you'd call this design... a leaf-heart? I like the way it looks, but it's so frustrating that I only get usually one chance per day to practice this challenging art form. A true barista (coffee person) can make several 100 lattes a week - talk about time to practice!

But I plug away and hope that someday I'll perfect this fun but frustrating art form. After all, shouldn't coffee be enjoyed in all its various dimensions?

-Naug

As a side note, the amazingly talented Katie Reider passed away today. She will be dearly missed and I am fortunate to say that I knew her and was able to enjoy the voice that blessed many an ear. What a loss.

Oh happy days!! :-D

I've made the leap!!! I just ordered a Silvia machine and it's to arrive on Monday. I've held out ever so long because I couldn't justify the expense since my Classico still produces decent shots and ok microfoam. But the Silvia is in another class altogether. Not quite as expensive as dual boiler machines, it is about as good as you can get in a single boiler home user espresso machine.

Why did I finally break down? I was dreaming and shopping around online when I noticed the price of the Silvia at $699. I thought... what the heck? This was a $499 machine just 2 years ago or so. The more I looked I kept seeing this $699 price. Then I noticed a site that stated order before July 1 to get the $599 price. I couldn't believe it. It was July 9th and I missed a major price increase (obviously due to the strong Euro and weak Dollar at the moment - the machine is made in Italy).

Luckily I found an espresso site that still offered the machine at the $595 price and asked my wife nicely if I could order it (she likes the soy lattes I make for her). She agreed and I quickly placed the order before their price increased as well.

I'm excited to see how my art will improve. I think I will get much stronger crema and more consisitent microfoam with the Silvia. I'm also sure there is a learning curve, but I did make a nice leaf art when using my friend's Silvia some months back.

I will keep you updated when I get the machine. Now... to find a 58mm tamper deal. My super nice and super $$$ Reg Barber 49mm tamper will have to be retired - or ebayed.

-Naug

No lazy mornings = no latte art

So I've been working early the last few days and haven't had time to pour a good latte. I rushed to make one before 8am work, but it didn't turn out so good. Too much foam makes not for a good pour. Man, I sound a bit like Yoda - what up with that?

So here's my dilemma. I'm definitely a perfectionist and I don't want to share my "bad examples" of latte art, but at the same time how "honest-to-blog" am I if I only post the good pours? I suppose I should post the good, bad and downright ugly. This may even force me to work hard to hone my skills. However I'm still at the mercy of my Saeco Classico and its hardly-consistent-steam.

On a side note, there is no place in my city where I can buy green robusta beans. I like to use about 10-15% robusta to give a nice thick crema (and a little bit of caffeine kick). I ordered some online and I think I paid more in shipping than the actual cost of the beans. Ha! My only consolation is that they SHOULD last for at least 6 months or more.

I work late tomorrow and with any luck I'll get a decent pour and good crema with freshly roasted beans. If you don't see a post or a picture either my camera's busted, I didn't have time to post, or more likely I made some BAD art!

-Later!

Starting a new blog is fun! :-)

This is my first official Latte Art post... I am a newbie and only have a Saeco Classico espresso machine, but I've been able to get some decent leaf art I suppose. I hope to someday get a Rancilio Silva machine which gives much more consistent steam for making good latte art. I'm also currently out of robusta beans so my crema is somewhat lacking - yes, I roast my own espresso blend as well.

If you've stumbled upon this blog, feel free to comment how bad I am or what not... even encourage me if you like. I have no formal training. I just like to make my own coffee and I figured it would be something fun to blog about.

Cheers!

-Naug