Hello my pretty

This was my Saturday attempt. Pretty nice. I think it was my 2nd because my first had SO much steam that I ended up with some ridiculous frothy foam that I just couldn't make any art with. This was made for my sister-in-law's husband and I even did the pour after adding syrup so the crema MUST have been good.

I still feel like I don't know what I'm doing at the start of my pour, but one day... one day my perfect pour will arrive.

But until then, I pour, I drink, I impress only my own ego.

Cheerios.
-Naug

OH NO! I rushed it.

Sometimes everything starts so perfect... great crema, lots of powerful steam and then the moment of truth - the pour! I suppose my microfoam wasn't the best but I definitely rushed my pour and ended up running out of cup at the end to get the rosetta made. I'd give my effort a C+ mostly because the execution was poor even though the end result is better than average.

Man. I MUST be my own worst critic. Perfectionist Latte Blog is what I should rename this thing. Oh well.

Happy Weekend and keep on frothing all!

-Naug

The crema my brother was buggin' me about

So I FINALLY got those darn beans roasted and this is my first REAL attempt with the extra crema that I now obtain. I made a couple lattes for my wife and myself yesterday but trying to froth milk for 2 lattes AND get art is a bad idea. Both looked horrible (but with good crema). So today I concentrated on just one cup and got pretty good results. As usual the end pour is better than the beginning so I need to work on my technique a bit more.

Not to make excuses, but I was rushed because the man (an old scouting buddy) who is tiling our kitchen floors showed up right as I finished frothing and I had to pour "with company". Oh... the pressure.

Anyway, the taste is very good - strong but smooth. Maybe next post I'll get a little better definition in the leaves of the rosetta.

Until then... making it "Good to the last drop!"

-Naug

Best yet?

So I'm not sure this is my best ever, but it's my best in some time. This may be the last latte I make using the free beans that came with Miss Silvia. I just roasted my blend of Brazil, Colombian, and Nicaraguan this morning so I will probably have another entry on Monday if I get a good pour - hopefully with nice dark CREMA!!!

The free "Super Crema" espresso beans (as they are dubbed) did have better crema than any vacuum bagged beans I've used prior, but nothing like what comes with a fresh home roast, especially one with 15% robusta to give a nice crema boost.

So, hopefully next post I will have some nice dark crema as a starting palette to work my "magic". ;-) THEN my only excuse will be my ability to pour!

Ta ta.

-Naug

No crema but decent pour

This pour from this morning just goes to show that you can get fairly good art EVEN IF your crema is plain awful. I actually did my shot into an espresso mug and then decided to try a pour so I transfered that into my cup - something I never do. As a result, I lost most of what little crema I had to begin with.

I'm still a little unsure how to start the pours because I get really undefined lower leaves of the rosetta but only toward the end of the pour am I getting a good light and dark contrast in the design. I'm sure having better crema and fresher beans would help. Maybe I'll roast some on Saturday... I've been SUPER lazy recently.

Have sooperdy dooper day!

-Naug