The S1 Cafe - Helping Your Espresso Dreams Become Reality

I can't for the life of me get a rosetta down and I find that very frustrating. I can, however, make a good "puppsetta"...

I like it!

Getting a bit better. Still have to work on a little sharper leaf definition.

From this thread: viewtopic.php?f=35&t=1063
I'll put my progress here

Finally something I like!:

New steaming technique working well ! Leaf definition improving! No more bubbles.....wooohoooo!

Just need to go for a wider wiggle now to kill the Christmas tree look. Almost back to my former glory.

Trying my new ACF cups and Cocoa shaker. Rosetta on the way...

Very nice!

But I see you're having the same issue as me getting a good thin leaf definition. Have a look at my rosetta picture below on March 25 and then my most recent one on May 23. My most recent one has a better edge contrast. The key to this is getting super small bubbles.

This is what I have been stuggling with for the last few months.

Without this, I'm stuck making only single rosettas in the same cup and will never get to anything advanced like this:

Hey everyone
Haven't posted in a while.
Heres two recent art efforts.
keep on keeping on i say

Aaron

I hate you.

Lately I 've taken to blaming the shape of my cups but I see they are identical to the ones roknee used. Curses!@

roknee wrote:Hey everyone
Haven't posted in a while.
Heres two recent art efforts.
keep on keeping on i say

Aaron

Nicest I've seen so far with a Vivladi. Very steady hand!

Got any secrets to share? Tip? Pitcher? Milk? Technique?

hey guys
thanks for ego inflation.
i used to manage the occasioal latte art when i was a home geek basically being traineed by you tube vids, over and over and over and over (i was doing a thesis you see, and therefore had PLENTY of SPARE time...)

then i got a job at caffe veneziano's first pour in melbourne (google em they do some pretty special stuff) and was traineed by competition baristas who all shared some of their techniques (no secrets) with me. then my art improved heaps.
i reckon most people need some sort of in vivo tuition to really get a good hold of latte art. ive seen quite a few different styles, but in general...

1. relaxed body, arm, hand
2. slow down the rate of the pour
3. let the milk 'push' through the espresso canvas rather than forcing it through
4. start high, let the milk sink thru to the bottom, then about half way lower the pitcher to start the art, then finish witha slowiwng down the rate of pour again, pull the pitcher up and carefully draw thru to create a fine stem that doesnt 'suck' you leeaves too much.

aaron

Thanks to a steam tip mod, I have no longer trouble getting ok art.

Morten

What tip are you using and what mod did you do?

I am using a 2 hole tip, with normal angulation, with one hole blocked by a small tight fitted nail. Not much news in that, but it´s somewhat slow stretching, makes perfect foam possible. In my opinion, the super power steam blast, is what makes (beginners) bad foam with lots of nasty big bubbles in it, unuseable for anything but capps (nothing wrong with capps anyways, but no possibility for the much sought after latte art).
I´ve done a lot of experimenting, with pitchers, tips, and milk, and my conclusion is that (for me) the slow steam tip mattered most. FWIW i can make microfoam with both low fat milk and whole milk. But whole milk gives far the best result ( and taste).
With my 6 month practice, I guess I could drill out the nail, and make my drink 20 secs faster. But why change a winning team

Morten

True. The one hole tip produces nice microfoam. Especially if you are used to a steaming technique from a slower single boiler machine. But in my opinion, it's a crutch.

Most people buy the double boiler for its speed at producing milk drinks. (Otherwise, I would have probably bought a cheaper single boiler machine like a PID'd Alexia or Elektra Micro Casa, which produce slightly better tasting espresso than the Vivaldi based on my experience).

That's why I switched back to the 4 hole tip.

Of course if you are happy with the one hole tip, that's all that really matters.

Hi Endo.
It's not Many secs we're talking about. But I get your point. Speed is cool. It's one of the things this machine is made for.I Will in time get me the good 4 hole tip, and finetune my skills.

Morten

a recent rosetta in a tulip cup

Beautiful Aaron!

Nice work to all of you!

Now that I can pour rosettas, for the life of me I can't pour a stinking heart I've been working on it all week.

This morning. I keep getting the design too close to the edge of the cup, and it gets squeezed down. I have to Focus!!!!!!! While not in the same league as most of you guys, this is still probably one of my better pours.

.

Niko, you've still got it!

Funny you say that, I haven't made a Cappa in months
...so I pulled that one this morning.


I have a question for you, Chas.
If I get a new machine, will I get honorably discharged as an "S1 Traitor" if I still retain my S1's?
Not that I'm considering one but all you traitors out there have me thinking of that new paddle group GS3, it would look great in our new remodel of the house

Niko wrote: I have a question for you, Chas.
If I get a new machine, will I get honorably discharged as an "S1 Traitor" if I still retain my S1's?
Not that I'm considering one but all you traitors out there have me thinking of that new paddle group GS3, it would look great in our new remodel of the house

"Et tu, Niko?"

No not yet, Endo...
I was just thinking out loud
Won't be for quite a while and when I do move on, one of the Vivaldi's will still be with me.

Nice to see that "S1 Traitor " has been retired. Thanks Chas!!

I think that's his way of retiring you, John!



edit:
Oops, looks like he retired himself too

Niko wrote:I think that's his way of retiring you, John!



edit:
Oops, looks like he retired himself too

I asked for something more pleasant sounding then Traitor. Check your PMs.

I'm so proud! Today my 7yo said that she wanted to make a Latte. She's been obsessed all day. She's weighing the beans, grinding, dosing, tamping, and pulling the shot. She also insisted on making latte art so here is her contribution to the thread. Gotta work on the Stockfleths technique though....geesh...7 year olds.....worthless!!!

She's now inspired to beat the 8yo barista in Taiwan in a youtube video somewhere.

Her art is just as cute as she is!

Impressionist artists were misunderstood for years before the rest of the world caught on.

I predict a long and fruitful career to that little genious!

Congrats to both.

flat white...

As a newbie, I am pretty proud about this one.

I've had my machine for two years and in that time I've gotten pretty comfortable with pouring. I find the coffee needs to be at least three days old before the crema is relaxed enough for good art - before that it's too foamy and sticky. Tastes better too. Anyway:

Originally posted to a watch forum I frequent, hence my wife's watch in the background!

Here is today's:

Very nice rosetta! Smooth looking foam with very few bubbles too.

Just goes to show, it CAN be done.... with a little practice and patience.

Here's one. A bit lob-sided, and with a overly fresh roast... but still tasty. Hey Jed. How do you add a big picture without the scroll bars?

Looks good, Endo! Curious -- how big is the cup?

For the big pic, I clicked the Img button and then pasted in a direct link from photobucket.

The code looks like this: [imgREMOVE]http://i64.photobucket.com/albums/h181/ ... 000618.jpg[/img](but I added "REMOVE" so it would not pull the picture in again.

I'm still 'working on it' as well


And for Halloween for the misses


@ CaliJed nice to see another watch person